<![CDATA[Abstract Due to the large amount of kapok banana peel waste and the lack of utilization of this waste, research was carried out on making animal feed by fermenting silage in the feed. This research aims to determine the effect of adding additives to kepok banana (Musa paradisiaca) silage. The research was carried out for 19-30 October 2024. The research method used was an experimental method with a completely randomized design (CRD) using 3 treatments, namely P0 (silage without addition), P1 (silage plus 10% molasses), P2 (silage added with 10% rice bran) which was analyzed using Kruskal-Wallis. From the three treatments in this research, 21 samples were obtained, each combination of faktors was repeated 7 times. The Variabels that were measured were the physical quality of banana peel silage (texture, color, aroma, pH and presence of mold). The results showed that the interaction between adding additives to Kepok banana peel silage had no significant effect (P>0.05) on the texture, aroma of the silage and the presence of mold. Meanwhile, there was a significant difference (P<0.05) in the color and degree of acidity of Kepok banana peel silage. Keywords: Silage, Kepok Banana Peel (Musa paradisiaca), Molasses, Rice Bran, Physical Quality Abstrak Berdasarkan banyaknya limbah kulit pisang kepok dan belum adanya pemanfaatan dari limbah tersebut, maka dilakukan penelitian pembuatan pakan ternak dengan pembuatan fermentasi silase pada pakan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bahan aditif terhadap silase pisang kapok (Musa paradisiaca). Penelitian dilaksanakan selama tanggal 19- 30 Oktober 2024. Metode penelitian yang digunakan yaitu metode eksperimen dengan penelitian rancangan acak lengkap (RAL) dengan menggunakan 3 perlakuan yaitu P0 (silase tanpa bahan aditif), P1 (silase ditambah 10% molases), P2 (silase ditambah 10% bekatul) yang dianalisis menggunakan Kruskal-Wallis. Dari ketiga perlakuan penelitian ini maka di dapatkan sebanyak 21 sampel setiap kombinasi antar faktor diulang sebanyak 7 kali ulangan. Variabel nyang dimati yaitu kualitas fisik silase kulit pisang (tekstur, warna, aroma, pH, dan keberadaan jamur). Hasil penelitian menunjukkan bahwa interaksi antara penambahan aditif pada silase kulit pisang kepok tidak berpengaruh nyata (P>0.05) terhadap tekstur, aroma silase, dan keberadaan jamur. Sedangkan menunjukan perbedaan nyata (P<0.05) terhadap warna dan derajat keasaman silase kulit pisang kepok. Kata Kunci: Silase, Kulit Pisang Kepok (Musa paradisiaca), Molases, Bekatul, Kualitas Fisik.]]>
