Effect of molasses and cassava meal on chemical composition, pH, and organoleptic characteristics of cocoa pod husk silage

Anggi Derma Tungga Dewi; Syahrio Tantalo; Etha ‘Azizah Hasiib; Muhtarudin Muhtarudin; Ririn Angriani; Aulia Faradila Azhari

doi:10.25047/jipt.v10i1.7753

Authors

Anggi Derma Tungga Dewi Universitas Lampung
Syahrio Tantalo Universitas Lampung
Etha ‘Azizah Hasiib Universitas Lampung
Muhtarudin Muhtarudin Universitas Lampung
Ririn Angriani Universitas Lampung
Aulia Faradila Azhari Universitas Lampung

DOI:

https://doi.org/10.25047/jipt.v10i1.7753

Keywords:

Cassava meal, chemical composition, cocoa pod husk silage, molasses, organoleptic characteristics

Abstract

The objective of this research was to determine the most effective treatments molasses, cassava meal, and their combination on dry matter (DM), organic matter (OM), pH, and organoleptic characteristics of cocoa pod husk silage. The study was conducted from June to July 2025 at the Laboratory of Animal Nutrition and Feed, Department of Animal Science, Faculty of Agriculture, University of Lampung. Cocoa pod husk was ensiled using four treatments with three replications: T0 (control), T1 (10% molasses), T2 (10% cassava meal), and T3 (5% molasses + 5% cassava meal). Data were analyzed using analysis of variance (ANOVA), followed by the least significant difference (LSD) test. The results showed that treatments significantly affected DM and OM, with the highest values observed in T2 (20.99% DM and 18.84% OM). Silage pH ranged from 4.28 to 5.20, and T1 produced the lowest pH, indicating more favorable fermentation. Organoleptic traits were not significantly affected, and all silages remained acceptable in sensory quality. In conclusion, molasses and cassava meal improve the chemical quality of cocoa pod husk silage without altering its sensory properties, suggesting their potential as effective additives to enhance the use of agricultural by-products as ruminant feed.

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