Enhancing Physical-chemical Quality and Palatability of

King Grass (Pennisetum Hyrid) Silage Treated by Combination of

Water Soluble Carbohydrate and Legume Sources

Mugi Miralestari

, Asep Sudarman

, Sri Suharti

, Ahmad Sofyan

Graduated School of Animal Science

Bogor Agricultural University (IPB), Bogor, Indonesia

Laboratory of Bio-Feed Additive Technology, Research Unit for Natural Product Technology (BPTBA)

Indonesian Institute of Sciences (LIPI), Yogyakarta, Indonesia.

Keywords: King grass, legumes, palatability, silage, WSC

Abstract: Silage is alternative technology is needed in the preservation of feed that is easily applied by farmers to needs

forage in the dry season. The grass silage combined with WSC and legume are expected a solution in the

provision of forages that can available throughout the year and improve silage quality. This study was

conducted to examine the effect of combining the addition of various WSC and local legume sources on

physical-chemical quality and palatability of king grass (Pennisetum hybrid) silage. The observed variables

were physical-chemical quality (color, flavor, texture, fungal contamination, DM, OM, pH, and lactic acid),

lactic acid bacteria population and palatability of silage. The experiment was arranged on a completely

randomized of factorial design (4x5) with a treatment factor of king grass with addition of 5% WSC source

(control, molasses, cassava flour, sweet potato flour) and addition of legume source (control, Cassava leaves,

Bauhinia leaves, Leucaena leaves, Gliricidia leaves) and each treatment consisting of 3 replications. The

results showed that the combination of water-soluble carbohydrate and legume source improved the color,

flavor, and silage texture. The addition of legume source had significant effect (P <0.01) on the decrease of

pH silage followed by increasing lactic acid concentration. The combination of WSC and legume had

significant effect (P<0.01) on organic matter. The conclusion of this research is that the addition of WSC and

legume source can improve the physical-chemical quality and can be used as a solution for the farmers in the

provision of forage throughout the year.

1 INTRODUCTION

Currently, Indonesia’s problem are decline in

population and livestock productivity, scarcity of feed

quality and quantity, and still weak farmers about

technology. Low quality of feed and availability of

fluctuating feed were resulted to low of cattle

productivity. The one of forage was used by farmers

is king grass. King grass is easy to grow in high and

low land, and higher production than elephant grass

(Budiman and Djamal, 1994). The availability of king

grass is currently affected by the season. When the

rainy season arrives, the availability of forage is very

high while in the dry season the availability of forage

is very low. So that, the alternative technology is

needed in the preservation of feed that is easily applied

by farmers for fulfill their requirement in the dry

season is silage technology. According to Despal et al.

(2011), silage is anaerobic forage preservation with

spontaneous work of lactic acid fermentation by

epiphytic lactic acid bacteria (LAB). Lactic acid

bacteria will convert water-soluble carbohydrates to

organic acids especially lactate (Chen and Weinberg,

2009). The addition of water-soluble carbohydrate

sources such as molasses is used in silage to increase

dry matter content, lactic acid content, and reduce pH

silage (Tjandraatmadja et al., 1994; Bilal, 2009).

Research conducted by Hidayat (2014), king grass

(Pennisetum purpurepoides) silage with the addition

of molasses 1-3% can maintain the characteristics and

nutrient content. Cassava and sweet potatoes are can

be used as local feed ingredients because they contain

highly fermentable carbohydrates that can be used as

a source of water-soluble carbohydrates in silage

process but, they are low in protein, while protein is

needed in the silage process to increase the crude

270

Miralestari, M., Sudarman, A., Suharti, S. and Sofyan, A.

Enhancing Physical-chemical Quality and Palatability of King Grass (Pennisetum Hyrid) Silage Treated by Combination of Water Soluble Carbohydrate and Legume Sources.

DOI: 10.5220/0010041602700275

In Proceedings of the 3rd International Conference of Computer, Environment, Agriculture, Social Science, Health Science, Engineering and Technology (ICEST 2018), pages 270-275

ISBN: 978-989-758-496-1

protein content and increase the nutritional value of

silage. Therefore, protein sources need to be added in

silage process such as the addition of a legume source.

Tree legumes supplementation such as Lamtoro

(Leucaena leucocephala), Gamal (Gliricidia sepium),

Tayuman (Bauhinia purpurea), and Cassava leaves

(Manihot esculenta Crantz) can be used in silage

process based on availability and easy to find by

farmers. According to Copani et al. (2014), the

addition of legumes to improve the quality of grass

silage with increased protein and WSC content.

Research conducted by Halim (2000) shows that king

grass given an additional of more than 30% legume

can have a beneficial effect on king grass silage

quality. Combination of grass with leguminous and

water-soluble carbohydrate (WSC) on silage making

has the potential to used as a silage that can improve

the nutritional quality. This is supported by Jusoh et

al. (2016), inclusion of molasses and legumes in

silage grass can increase the nutritional value of

silage, improve the quality of silage, can supply a

good quality for animal feed, and lower the cost of

concentrate on animal feed. Thus, the grass silage

combined with WSC and leguminous sources is

expected to be a solution for farmers in the provision

of forages that can be available throughout the year.

This study aims to examine the effect of combining

the addition of water soluble carbohydrate sources

and legume trees sources to physico-chemical quality

and palatability of king grass silage.

2 MATERIALS AND METHODS

This research was conducted at the Laboratory of the

Research Unit for Natural Product Technology

(BPTBA), the Indonesian Institute of Sciences (LIPI)

in Yogyakarta and Food and Nutrition Laboratory,

Faculty of Agricultural Technology, Gadjah Mada

University in September 2017 until January 2018.

2.1 The Procedure of Making Silage

The procedure of making silage consisted of 3 stages

was preparing raw materials, mixing, packing and

incubation. King grass (Pennisetum hybrid) was

harvested at 60 days, which was planted in the forage

collection field of the Research Unit for Natural

Product Technology (BPTBA), the Indonesian

Institute of Sciences (LIPI) in Yogyakarta. King grass

was chopped by chopper in 1-3 cm. Sample of legume

like cassava leaves, Leucaena leaves, Bauhinia

leaves, and Gliricidia leaves was wilted for 24 hours

in room temperature.

Cassava and sweet potatoes

peeled and then cut and put into 55

C oven to dry.

After dried, cassavas and sweet potatoes are ground

into flour.

King grass was thoroughly mixed with either 5%

water soluble carbohydrate sources and 5% tree

legume sources. After the ingredients mixed

homogeneously, the mixture silage put into a 1.5 liter

capacity of jar and silage incubated for 21 days at

room temperature. Anaerobic condition was made by

removing free air with manually pushed and

strengthfully tied by a transparent tape. After 21 days

of fermentation, the jars were opened and quality of

silages were assessed.

2.2 Physical Assessment of Silage

The physical characteristics of the silage include

texture, color, flavor, and fungal contamination. The

level of silage flavor was measured by the method of

assessment has been done by Sofyan et al. (2017) :

off-flavor (score 0), less fragrant (score 1), medium

fragrant (score 2), and heavy fragrant (score 3).

Observations level of fungal contamination in silage

was conducted by observing at the presence of mold.

The percentage of fungal contamination on the

surface area by categories : no contamination (0%),

mild (<5%), medium (5-15%), and severe (> 15%).

2.3 Chemical Assessment of Silage

The chemical characteristics of the silage include dry

matter, organic matter, pH and lactic acid

concentration. Dry matter (DM) and organic matter

(OM) according to the procedure of AOAC (2005).

Measurement of acidity degree (pH) by using a pH

meter. The concentration of lactic acid was

determined by acid titration method (AOAC, 2005).

Sample of silage was taken 10 g from each treatment,

added by sterile aquadest (90 ml) then stirred until

homogeneously. The supernatant of samples was

taken (10 ml) to measure pH and lactic acid

concentration. The concentration of lactic acid as

followed the equation :

%LA 



Vts  Vto



x N x MW x Df

Vs x 1000

x 100%

Note :

LA = concentration of crude lactic acid

Vts = volume of sample titrant (ml)

Vto = volume of blank titrant (ml)

N = normality of titrant (NaOH = 0,097 N)

MW = molecular weight of lactic acid = 90 (g/mol)

Df = dilution factor = 10x

Vs = volume of sample (ml)

Enhancing Physical-chemical Quality and Palatability of King Grass (Pennisetum Hyrid) Silage Treated by Combination of Water Soluble

Carbohydrate and Legume Sources

271

2.4 Microbiological Assessment of

Silage

The number of colonies of lactic acid bacteria was

calculated by the Total Plate Count (TPC) method.

Sample of silage was taken 10 g from each treatment,

added by sterile aquadest (90 ml) then stirred until

homogeneously in aseptic condition. The supernatant

of samples was taken 1 ml and homogenized in

aseptic conditions. Supernatant was grown on

selective media MRSA with serial dilution at 10

, 10

, and 10

in which incubated at 37 ºC for 24

hours and 48 hours.

2.5 Palatability Test of Silage

Palatability test of silage using previous method by

Sofyan et al. (2017). Amount 1000 g of silage which

was harvested, was taken and given to cows that are in

the farms. Each sample of the silage given to the cow

is randomized sample position to minimize the bias in

the sample sequence. Silages that were consumed

more were considered to be more palatable.

2.6 Data Analysis

Data analysis for physical characteristics of silage

were analyzed descriptively. Data of chemical

characteristic such as pH, lactic acid concentration,

lactic acid bacteria population and palatability were

analyzed by ANOVA (analysis of variance), if among

treatments showed significant difference followed

with Duncan test performed by the CoSTAT

statistical software (Cohort, 2008)

3 RESULT AND DISCUSSION

3.1 Silage Quality

The physical qualities of the silage include color,

aroma, texture, and fungal contamination are shown

in Table 1. King Grass silage on the combination of

5% C + LL and 5% MS + 5% LL showed a yellowish

green, while others showed a brownish green. This is

due to the lack of compaction on silos so that there is

still air. According Reksohadiprodjo (1988), the color

changes that occur in the ensilage process caused by

aerobic respiration process that lasts for oxygen

supply is still there until the sugar contained in the

plant runs out. Sugar will oxidize to CO

and water

and heat up until the temperature rises. The fragrant

test showed the treated silage 5% C + GL and 5% MS

+ 5% GL had a slightly fragrant compared to other

treatments. Heavy fragrants showed the treated silage

combination 5% CF + 5% CL and 5% CF + 5% LL.

Contrasthy, other study (Sudarman et al., 2016), the

combination of cassava leaves with addition of 5%

cassava flour (tapioca flour) showed mild sour flavor

on silage. Gallaher and Pitman (2000) reported that

good silage has a characteristic yellowish green up to

brownish green color, depending upon silage material

and has pleasant, sour, and sweet smell (Kaiser et al.,

2004). Silage texture showed soft texture except for

5% C + CL and 5% CF + 5% LL silage combination

showed fresh texture. Most numerous fungal

contamination in silage are treatment combinations

5% MS + 5% BL and 5% CF + 5% BL than other

treatments. This may be due to presence of air in the

silo that causes silage contaminated by fungi. Silage

treated by the 5% LL and 5% GL not found fungal

contamination. In this study, generally fungal

contamination on the surface of the silo. According to

Johnson et al. (1998), the level of silage damage

below 5% can still be classified as a good silage.

Table 1: Physical characteristic of king grass silage with

combination of water soluble carbohydrate and legumes

WSC

Varia

bles

Legumes

C CL BL LL GL

C Color Browni

sh green

Brownish

green

Browni

sh green

Yellowi

sh green

Brownish

green

Flavo

Fragran

Fragrant Fragran

Fragran

Slightly

fragrant

Textu

Soft Fresh Soft Soft Soft

LFC Slightly

Slightly + Slightly

Not

foun

Not found

MS Color Browni

sh green

Brownish

green

Yellowi

sh green

Yellowi

sh green

Brownish

green

Flavo

Fragran

Fragrant Fragran

Fragran

Slightly

fragrant

Textu

Soft Soft Soft Soft Soft

LFC Slightly

Slightly + Mediu

m +++

Slightly

Not found

CF Color Browni

sh green

Brownish

green

Browni

sh green

Browni

sh green

Brownish

green

Flavo

Fragran

Heavily

fragrant

Fragran

Heavily

fragrant

Fragrant

Textu

Soft Soft Soft Fresh Soft

LFC Slightly

Slightly ++ Mediu

m +++

Not

foun

Not found

SPF Color Browni

sh green

Brownish

green

Browni

sh green

Browni

sh green

Brownish

green

Flavo

Fragran

Fragrant Fragran

Fragran

Fragrant

Textu

Soft Soft Soft Soft Soft

LFC Not

foun

Not found Slightly

Not

foun

Slightly

LFC: Level of Fungal Contamination

WSC Sources: C (Control); MS (Molasses); CF (Cassava

flour); SPF (Sweet potato flour).

Legume Sources : C (Control); CL (Cassava leaves;

Manihot esculenta Crantz); BL (Bauhinia purpurea

leaves); LL (Leucaena leucocephala leaves); GL

(Gliricidia sepium leaves)

ICEST 2018 - 3rd International Conference of Computer, Environment, Agriculture, Social Science, Health Science, Engineering and

Technology

272

Figure 1. Colour of silages with combination of WSC and

legume sources after 21 days ensilage

Table 2. Chemical composition of silages treated by WSC

and legume sources after 21 days ensilage

Legumes

Averag

C CL BL LL GL

-------------------- Dry Matter (%) ------------------

C 88.29 89.61 88.62 89.99 88.94 89.09

MS 89.95 89.98 89.25 90.03 89.42 89.72

CF 89.73 90.02 89.85 89.20 89.06 89.57

SPF 89.63 89.48 89.68 88.98 89.36 89.43

Ave

rag

e 89.40 89.77 89.35 89.55 89.19

-------------------- Organic Matter (%) --------------

C 84.17e

84.76c

84.43d

85.67b

c 84.05

84.62c

MS 84.19e

84.02

84.41d

85.56b

84.72c

84.58c

CF 85.33b

87.03a

84.89c

86.13

85.68b

c 85.81a

SPF 84.96c

85.60b

85.08c

85.24b

84.85c

85.15

Ave

rag

e 84.66

85.35a 84.70

85.65a 84.82

Different supersscript in same coloumn or row showed a

significant difference (P<0.01)

WSC Sources: C (Control); MS (Molasses); CF (Cassava

flour); SPF (Sweet potato flour).

Legume Sources : C (Control); CL (Cassava leaves;

Manihot esculenta); BL (Bauhinia purpurea leaves); LL

(Leucaena leucocephala leaves); GL (Gliricidia sepium

leaves)

Chemical characteristics of silage include dry matter,

organic matter, pH value and lactic acid

concentration, whereas biological characteristics of

silage ie population of lactic acid bacteria are shown

in Table 3. Silage added by WSC and legume sources

was not significant difference (P>0.01) with dry

matter content. This shows the king grass silage with

the addition of WSC and legumes had no effect on

dry matter content. Addition of WSC and legume

sources had significant effect (P<0.01) on organic

matter content. Addition of 5% CF higher organic

matter content than other WSC sources. The content

of theorganic matter is high with the addition of 5%

CF probably due to the high ash content in the sample.

Addition of 5% CL and 5% LL higher organic matter

content than other legume sources. The highest

content of organic matter in the treatment of silage

combination 5% CF + 5% CL.

The addition of legume sources significantly

(P<0.01) on the pH and lactic acid concentration. The

pH value of king grass silage without legume

(control), silage given 5% BL and 5% LL was lower

than silage given 5% CL and 5% GL. The addition of

legume sources increases the pH value compared to

without the addition of legume. According to Heinritz

et al. (2012) that the pH of the leguminous plant

silage after a 92 day fermentation ranged from 4.3 to

6.3. Even if legumes present higher buffering power

in relation to grasses, tending to maintain the pH at

higher values (McDonald et al., 1991). The highest

pH value occurred in the silage combination 5% CF

+ 5% GL compared to other treatments. The pH of

silage in this study was within the normal range of

McDonald et al. (1991), good quality silage has a pH

<4.2. For Kung and Shaver (2001), the pH of legume

silages with 30% DM and perennial temperate grass

silage ranges from 4.3 to 4.7.

Decreasing pH silage value is followed by

increasing the concentration of lactic acid produced.

Decreased pH is accelerated due to the increasing

number of lactic acid produced by lactic acid bacteria.

According to Henderson (1993), the acidity of the

silage is very important in the success of making

silage will prevent forage from spoilage by microbial

spoilage. Total lactic acid in silage with addition of

legume source gave a very significantly (P<0.01).

The highest concentration of lactic acid in the

combination treatment of 5% MS + C and 5% SPF +

C. It is caused by molasses and sweet potato flour to

be a source of water-soluble carbohydrates which is a

substrate source for LAB. In accordance with the

opinion of Sofyan et al. (2017), increased lactic acid

indicated that soluble carbohydrates may support

microbial growth. Other study reported that

concentration of lactic acid in king grass silage with

addition of WSC source (rice bran) resulted in lactic

acid was 7.59-13.40% (Sofyan et al., 2017) and Li et

al. (2014) observed that king grass silase with

addition of WSC sources (molasses, sucrose, and

glucose) resulted in lactic acid was 4.36-4.56%.

Compared those studies, concentration of lactic acid

in this study lower than other studies. Increased lactic

acid followed by a decrease in pH and an increase in

the population of lactic acid bacteria. Ridwan et al.

(2005), the content of lactic acid in silage will affect

the amount of LAB and the degree of acidity.

The population of lactic acid bacteria was

calculated after 21 days ensilage. The addition of

water soluble carbohydrate and legume sources to the

Enhancing Physical-chemical Quality and Palatability of King Grass (Pennisetum Hyrid) Silage Treated by Combination of Water Soluble

Carbohydrate and Legume Sources

273

king grass silage did not significantly affect the

population of lactic acid bacteria. Increased LAB

population occurs from 24-hour incubation to 48-

hour incubation. The addition of WSC and legume

sources has a higher LAB population than controls.

According to Ridwan et al. (2005) that the activity of

lactic acid bacteria is strongly influenced by the

availability of WSC sources in plants because WSC

is a substrate source for bacteria growth. In the

legume itself the source of WSC is low so that in

addition to the source of legume will decrease the

population of LAB and low activity that cause

additive does not give positive effect to activity of

lactic acid bacteria.

Table 3. pH, crude lactic acid, and lactic acid population of

silage with combination of WSC and legume sources

WSC

Legumes

verage

C CL BL LL GL

-------------------

H (%) ------------------

C 3.81b 4.15b 3.93b 3.89b 3.85b 3.92ab

MS 3.64b 4.66ab 3.81b 3.74b 3.94b 3.96ab

CF 3.69b 3.89b 4.05b 3.80b 3.92b 3.87b

SPF 3.74b 4.09b 3.88b 3.97b 4.77a 4.09a

Average 3.72c 4.20a 3.92bc 3.85c 4.12ab

-------------------- Crude lactic acid (%) --------------

C 2.34ab 1.79

c 1.71

c 2.13abc 2.01

c 1.99a

MS 2.93a 0.82

2.41ab 2.45ab 1.88

c 2.10a

CF 2.25ab 2.16abc 1.65

c 2.47ab 2.40ab 2.19a

SPF 2.90a 1.72de

2.19abc 1.92

c 1.38c

2.02a

Average 2.60a 1.62

1.99

c 2.24

1.92c

------------ Lactic acid bacteria population 24 hours (Log CFU ml

)-------------

C 6.68 6.86 6.94 6.52 6.31 6.66a

MS 6.62 6.74 6.47 6.49 7.13 6.69a

CF 6.67 6.38 6.29 7.10 7.02 6.69a

SPF 7.09 6.42 6.77 7.20 7.07 6.91a

Average 6.76a 6.60a 6.62a 6.83a 6.88a

------------ Lactic acid bacteria population 48 hours (Log CFU ml

-1

)

-------------

C 6.94 6.96 6.95 6.74 6.62 6.84a

MS 6.72 6.93 6.53 6.73 7.20 6.82a

CF 6.79 6.78 6.52 7.11 7.06 6.85a

SPF 7.12 6.60 6.86 7.21 7.16 6.99a

Average 6.89a 6.82a 6.71a 6.95a 7.01a

Different supersscript in same coloumn or row showed a

significant difference (P<0.01)

WSC Sources: C (Control); MS (Molasses); CF (Cassava

flour); SPF (Sweet potato flour).

Legume Sources : C (Control); CL (Cassava leaves;

Manihot esculenta Crantz); BL (Bauhinia purpurea

leaves); LL (Leucaena leucocephala leaves); GL

(Gliricidia sepium leaves)

3.2 Palatability of Silage

Palatability is an illustration of the attraction of

livestock and stimulation of smell, taste and texture

to consume the feed. According to Scharenberg et al.

(2007), feed palatability involves feedstuffs

characteristics that stimulate sensorial acceptance by

olfactory, gustatory, and tactile stimuli in animal.

Palatability test silage to cattle is shown in Table 4.

King grass silage treated with addition of WSC

significantly (P<0.05) on palatability level.

Influenced without addition of WSC source (control)

was not different from the addition of 5% MS but

higher consumtion than the addition of 5% SPF and

5% CF. It shows that without the addition of WSC

(control) and 5% MS has a high level of palatability.

The addition of WSC and legume sources improved

the physical quality by improving silage flavor. In

accordance with the physical parameters in Table 1.

The silage with the addition of 5% MS has a sweet

smell and flavor making it was more palatable.

According Keady (1996) that used molasses as silage

additive improve silage preservation and silage dry

matter intake.

Table 4. Palatability of silage treated by combination of

WCS and legume sources (%)

Legumes

Average

C CL BL LL GL

C 33.24 40.87 38.02 39.32 29.59 36.21a

MS 36.67 33.87 22.50 36.59 17.82 29.49ab

CF 17.28 8.23 23.41 17.99 20.47 17.48c

SPF 19.10 26.26 11.40 16.41 25.30 19.69

Ave

rag

e 26.57a 27.31a 23.83a 27.58a 23.30a

Different supersscript in same coloumn or row showed a

significant difference (P<0.05)

WSC Sources: C (Control); MS (Molasses); CF (Cassava

flour); SPF (Sweet potato flour).

Legume Sources : C (Control); CL (Cassava leaves;

Manihot esculenta Crantz); BL (Bauhinia purpurea

leaves); LL (Leucaena leucocephala leaves); GL

(Gliricidia sepium leav

4 CONCLUSIONS

The addition of a water-soluble carbohydrate and legume

sources improve the physical characteristics of king grass

silage. Therefore, adding water soluble carbohydrate can be

practiced by the farmers to enhance the quality of feed

based on king grass silage. Futher study is needed conduct

to evaluate fermentability of silage.

ACKNOWLEDGEMENTS

The authors would like gratefully appreciate to the

Biofeed Additive Research Group, Research Unit for

Natural Product Technology (BPTBA), the

Indonesian Institute of Sciences (LIPI) for supporting

the experiment.

ICEST 2018 - 3rd International Conference of Computer, Environment, Agriculture, Social Science, Health Science, Engineering and

Technology

274

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