NUTRIENT CONTENT OF COCOA POD (Theobroma cocoa) FERMENTATION WITH Aspergilllus niger ADDITION
DOI:
https://doi.org/10.32585/bjas.v1i1.229Abstract
The study was conducted to determine the increase in nutrient content and decrease in the lignin content of cocoa pod fermented with Aspergillus niger. The research method used three treatments and four replications. T0 = cocoa pod fermented without the addition of Aspergillus niger, T1 = cocoa pod fermented with the addition of 1% Aspergillus niger, and T2 = cocoa pod fermented with the addition of 2% Aspergillus niger. Fresh cocoa pod was chopped in 1-2 cm size. Cocoa pod chopped and dried, some added with Aspergillus niger. The mixture is put into an aerobic container for 7 days. The variables observed included dry matter, crude protein, crude fiber, and crude fat. This study was designed using a complete randomized design research design with one-way ANOVA analysis. Significant variables were followed by Duncan's multiple range test (Duncan multiple range test / DMRT). The results of the study showed significantly different results in all treatments. It was concluded that the fermentation with addition Aspergillus niger until 2% decrease crude protein, crude fiber, and crude fat on cocoa pod fermentation.
References
Munier, F.F. 2009. Potensi ketersediaan kulit buah kakao (Theobroma cacao L.) sebagai sumber pakan alternatif untuk ternak ruminansia di Darah Istimewa Yogyakarta. Pros. Sem. Nas. Teknologi Peterrnakan dan Veteriner, Bogor 13-14 Agustus 2009. 752-759.
Nasrullah dan A. Ella. 1993. Limbah Pertanian dan Prospeknya Sebagai Sumber Pakan Ternak di Sulawesi Selatan. Makalah. Ujung Pandang,.
Christensen, R. 1996. Analysis of variance, Design and Regession : Applied Statistical Methods. Chapman and Hall. London.
Suparjo, K.G. Wiryawan, E.B. Laconi dan D Mangunwidjaja. 2009. Perubahan komposisi kimia kulit buah kakao akibat penambahan mangan dan kalsium dalam biokonversi dengan kapang Phanerocahete chrysosporium. Media Peternakan. 32. (3) : 203-210.
Laconi, E.B. 1998.Peningkatan Mutu Pod Cacao Melalui Amoniasi dengan Urea dan Biofermentasi dengan Phanerochaete chrysosporium serta Penjabarannya ke dalam Formulasi Ransum Ruminansia. Disertasi. Program Pascasarjana Institut Pertanian Bogor, Bogor.
Sutikno,,A.I., T. Haryati dan J. Darma. 1994. Perbaikan kualitas gizi pod coklat melalui proses fermantasi. Buku 2. Pros. Sem. Sains dan Teknologi Peternakan. Pengolahan dan dan Komunikasi Hasil-Hasil Penelitian, Ciawi-Bogor 25-26 Januari 1994. Balitnak, Puslitbangnak., Badan Litbangtan., Bogor. 753-76.
Lateef, A., Oloke, E.B.G. Kana, S.O. Oyeniyi, O.R. Onifade, A.O. Oyeleye, O.C. Olasadu, and A.O. Oyelami. 2008. Improving the quality of agro-wastes by solid-state fermentatiton ; Enhanced antioxidant activities and nutritional qualities. DIG World J. Microbiol. Biotechnol,. DOI : 10.1007/s11274-008-9749-8. 24 : 2369-2374.
Toha, A.H.A. 2005. Biokimia : Metabolisme Biomolekul. Cetakan Kedua. Alfabeta, Bandung. pp 99-121.
Hamid, H., T. Purwadaria, T. Haryati dan P. Sinurat. 1999. Perubahan nilai bilangan peroksida bungkil kelapa dalam proses penyimpanan dan fermentasi dengan Aspergillus niger. JITV 4 : 101-106.
Alemawor, F., V.P. Dzogbefia, E.O.K. Oddoye and JJ.H. Oldham. 2009. Enzyme cocktail for enhancing poultry utilization of cocoa pod husk composition. Scientific Research and Essay. 4 (6) : 555-559.
Smith, T. 2002. On-farm treatment of straw and stover with urea. Proc. Of The Final Review Meeting of an IAEA Technical Co-Operation Regional AFRA Project. Cairo Egypt. 25-29 Nov 2000. Oraganized by FAO/IAEA Division of Nuclear Tecniques in Food and Agriculture. pp 15-22.
Srinivasan, C, T.M.D. Souza, K. Boominathan, and C.A. Reddy. 1995. Demonstration of Laccase in the White Rot Basidiomycete Phanerochaete chrysosporium. Aplied and Environmental Microbiology, 61 (2) : 4274-4277.
