ALEXANDER M. BEO Pengarang Dr. Theresia N. I. Koni, S.Pt, M.Si Dosen Pembimbing 1 Dr. Radempta Wea, S.Pt., MP Dosen Pembimbing 2 Helda, S.Pt., M.Si Penguji 1 Asrul, S.Pd., M.Si Penguji 2 Dr. Theresia N. I. Koni, S. Pt, M.Si Penguji 3 Dr. Redempta Wea, S. Pt., MP Penguji 4 AHMAD FADIL Contributor

This study aimed to determine the fermentation length on the nutrient content of kepok banana peel silage (Musa paradisiaca normalis). A completely randomized design with 5 treatments and 5 replications was used in this study. The treatments were P0= fermented for 0 days, P1= fermented for 7 days, P2= fermented for 14 days, P3= fermented for 21 days, P4= fermented for 28 days. The variables observed were dry matter, ash, crude protein, crude fat, and crude fiber The results showed that the fermentation length had a very significant effect (P<0.01) on the dry matter and crude protein content, a significant effect (P<0.05) on the ash content, crude fat, and crude fiber of the kepok banana peel silage. The conclusion of this study is that the length of fermentation affects nutrient levels in banana peels. Fermentation for 7 days resulted in the highest levels of dry matter, ash, crude protein, and crude fat and the lowest crude fiber in kepok banana peel silage. Keywords: kepok banana peel, fermentation length, dry matter, ash, crude protein, crude fat, crude fiber