Nutrition of Wafer Produced from Silage of Cabbage Vegetable Waste and Rice Brain With Different Packaging Types

The wafer packaging process is necessary in maintaining quality during storage and transportation. This study aimed to evaluate the nutritional of wafers produced by silage from various combinations cabbage vegetable waste rice bran which were stored using different types packaging. research method used factorial design (4x2) with 2 replications. first (A) factor was composition (A0: 100% waste; A1: 75% + 25% bran; A2: 50% A3: bran), while second (B)was type (B0: plastic packaging; B1: gunny sack packaging). results showed that had a very significant effect (P <0.01) Dry matter, crude protein, fiber BETN content produced. also effect(P on dry there an interaction between materials producing ash. conclusion this substrate could maintain wafers.