Cara Bikin Pakan Silase Supaya Tidak Gagal Atau Busuk

Summary

This video tutorial covers the process of making high-quality silage for livestock, focusing on key steps like wilting, using diverse ingredients, and proper chopping. The guide emphasizes the importance of adding dry ingredients like cassava flour to absorb moisture and improve the fermentation process. Once mixed, the silage is packed tightly into containers, ensuring it is free from air to prevent spoilage. For optimal results, the silage should ferment for 21 days, though it can be used after 5 days for basic detoxification. The video offers valuable tips for ensuring a successful silage production with minimal risk of failure.

Takeaways

• 😀 Proper wilting of forage is essential before making silage to reduce moisture and improve fermentation.
• 😀 A diverse mix of forage materials (e.g., cassava leaves, banana leaves, and various grasses) results in higher quality silage.
• 😀 Silage should be chopped finely to allow better fermentation and easier packing into storage containers.
• 😀 Using both wet and dry ingredients in silage improves its nutritional value and helps in the fermentation process.
• 😀 The addition of dry materials like dried feed (e.g., gaplek) helps absorb excess moisture and improves silage quality.
• 😀 Wilting the forage in the sun, even for a few hours, supports better silage production by reducing excess moisture.
• 😀 The silage must be packed tightly to eliminate air pockets, ensuring successful fermentation and preservation.
• 😀 To prevent spoilage, the storage container should be airtight to avoid exposure to oxygen.
• 😀 The quality of silage is directly influenced by the care taken during its preparation, including the proper mixing of materials and packing.
• 😀 Silage can be ready for feeding after 5 days if the goal is to remove toxins and bacteria, but waiting 21 days allows for better fermentation and higher quality.

Q & A

What is the first essential step in making quality silage?

The first essential step in making quality silage is wilting the greenery (hijauan), such as cassava leaves, to reduce excess moisture. This helps in the fermentation process by lowering water content.

Why is it important to mix different types of greenery for silage?

Mixing different types of greenery, such as cassava leaves, banana leaves, and others, improves the nutritional value and overall quality of the silage, making it more balanced and effective for animal feed.

What role does the cutting process play in making silage?

The cutting process breaks down the greenery into smaller pieces, which allows for better packing, fermentation, and absorption of moisture. Smaller, more evenly chopped materials improve the overall quality of the silage.

What are the benefits of adding dry ingredients like rice bran or cassava flour to the silage?

Dry ingredients like rice bran (dedak) or cassava flour (gaplek) absorb excess moisture, improve the packing process by filling gaps, and enhance the nutritional content of the silage, leading to better quality feed for livestock.

How does packing the silage tightly help in the fermentation process?

Tightly packing the silage reduces air pockets, which minimizes the chance of spoilage and encourages the proper anaerobic fermentation process. This is key to achieving good quality silage.

What is the importance of fermentation time for silage?

Fermentation time is crucial for silage quality. A quick fermentation of about 5 days removes harmful bacteria and toxins, while a longer fermentation period of 21 days enhances the nutritional quality and taste of the silage.

What should the smell of properly fermented silage be like?

Properly fermented silage should have a pleasant, slightly acidic smell, indicating successful fermentation. A bad odor could suggest improper fermentation or spoilage.

How does the wilting process impact the use of dry ingredients in silage preparation?

Wilting the greenery before adding dry ingredients helps to reduce the moisture content, meaning less dry material is needed. This results in a more efficient fermentation process and higher-quality silage.

What happens if air pockets are not removed during silage packing?

If air pockets are not removed during packing, the silage is more likely to spoil due to exposure to oxygen, which encourages the growth of unwanted bacteria and molds. This reduces the overall quality and safety of the silage.

Why is the final compression of silage important?

Final compression of the silage ensures that all air pockets are removed and that the silage is packed tightly. This increases the chances of successful fermentation, reduces spoilage, and results in higher-quality feed.