Abstract
The experimental methods and design was carried out by Completely Randomized Design (CRD) with four treatments, replicated five times and 21 day long fermentation process. Based on analysis of variance showed that average DM (Dry Matter) content in each treatment amounted were: P0 = 22,83%; P1 = 23,58%; P2 = 25,12% and P3 = 26,95%. Average OM (Organic Matter) content were: P0 = 91,05%; P1 = 91,01%; P2 = 90,59% and P3 = 91,74%. Average CP (Crude Protein) content were: P0 = 20,91%; P1 = 21,08%; P2 = 22,33% and P3 = 22,81%. Based on analysis of variance showed that different level of onggok gave significant difference (P<0,05) on the decline of DM and OM contents and gave very significant (P<0,01) on the decline of silage CP content. Average DM content decreased in each treatment were: P0 = 190,71 g; P1 = 181,49 g; P2 = 161,75 g and P3 = 121,66 g. Average OM content decreased were: P0 = 189,28 g; P1 = 175,20 g; P2 = 156,74 g and P3= 122,32 g. Average CP content decreased were: P0 = 71,09 g; P1 = 66,14 g; P2 = 48,35 g and P3 = 33,50 g. From the results of this study concluded that the addition of onggok up to 4% of the raw materials in the manufacture of cassava leaf silage and glirisidia micture suppressed the decline in nutrient content of silage being produced
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