Pengaruh Waktu Fermentasi Terhadap Kualitas Fisi k Silase Kulit Kentang (Solanum tuberosum)

The purpose of this study was to determine the effect of fermentation time on the physical quality of potato skin silage (Solanum tuberosum) which included testing of pH, color, aroma, and texture. The research was carried out in Pakunden Village, Sukorejo District, Blitar City, East Java for one month in June. The materials used are potato skins which can be obtained from the potato crusher in the Pakunden area, EM4, molasses, pollard. The method used in this study was an experiment based on a completely randomized design consisting of five treatments and four replications and continued with Duncan's Multiple test. The results of this study showed the average pH of P0 (4,22 ± 0,12), P1 (4,05 ± 0,05 P2 (4,00 ± 0,08), P3 (4,02 ± 0,28), P4 (4,10 ± 0,08), then from the variable presence of fungi there was no presence of fungi in each treatment. From the results of the organoleptic test, the color P0 (3,14 ± 0,16), P1 (2,96 ± 0,13), P2 (2,95 ± 0,06), P3 (2,95 ± 0,15), P4 (2,89 ± 0,08), of the odor variable P0 (3,11 ± 0,06), P1 (3,12 ± 0,03), P2 (3,03 ± 0,03), P3 (3,05 ± 0,05), P4 (3,10 ± 0,05), of the texture P0 (4,00 ± 0), P1 (3,92 ± 0,03), P2 (3,87 ± 0,08), P3 (3,85 ± 0,08), P4 (3,88 ± 0,10). From the research data, it can be concluded that the duration of fermentation has no effect on color, odor, texture, pH, and fungus (P> 0.05). This is due to the low content of WSC (water soluble carbohydrates) and LAB (Lactic Acid Bacteria) so that the ensilase process runs slowly. The pH of silage at a shelf life of 28 days showed the number 4.1 which indicated that the silage process was running well.