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Corn is the main commodity of food crops in Indonesia. The planting area of corn continues to increase every year. Corn production can reach 10-12 tons/ha with waste ranging from 1.8-2.7 tons/ha. Corn crop waste in the form of corn straw, cob, and corn husk is very potential to be used as ruminant animal feed, but its use as animal feed is not yet optimal. Through the application of silage feed technology using additives, local microorganisms are expected to improve the physical quality of silage feed. The purpose of this study was to determine the effect of local microorganism additives (MOL) and fermentation time on the physical quality of corn straw silage. This study uses a completely randomized design, factorial 3 x 3 with 3 replications. The factor I is various dosages of MOL (1%, 3%, 5%), Factor II in various fermentation times (7, 14, 21 days). The parameters observed included texture, color, flavor, and taste. The results showed that the MOL dosage and fermentation time had a very significant effect (P <0.01) on the texture and flavor of silage, there was an interaction between the MOL dosage and the fermentation time. MOL dosage and fermentation time had a significant effect (P <0.05) on the taste of silage and there was no interaction between MOL dosage and fermentation time. MOL dosage had no significant effect (P> 0.05) on the silage color, but the fermentation time had a very significant effect (P <0.01) on the silage color, and there was no interaction between MOL dosage and fermentation time. Conclusion: fermentation treatment at various dosages and time of fermentation can improve the physical quality of corn straw silage. The use of various dosage and duration of fermentation affect the texture, flavor, and taste of silage of corn straw, but does not affect the color of silage.