Abstract
The purpose of this study was to determine the effect of adding cassava pomace with different levels on the manufacture of cocoa husk silage on the crude protein content. The method used is an experiment with data collection techniques by direct observation. This study used a completely randomized design (CRD) with 4 treatments and 5 replications. The treatment was the addition of cassava pomace with different levels, namely 2%, 4%, 6% and 8%. The results showed that the addition of cassava with different levels had a very significant effect on the crude protein content of cocoa husk silage. Based on the results of the research above, the addition of cassava with a level of 4% is the best treatment which produces crude protein of 10.83%.
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