Effect of duration of time and dosage on fermentation of cacao pod by using Indigenous Microorganism YL (MOIYL)
| Main Authors: | Wulandari, Eka, Wahyuni, Tri Hesty, ., Hasnudi, Ginting, Nurzainah, Tafsin, Ma'ruf |
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| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Program Studi Peternakan Fakultas Pertanian USU Medan (Dept. of Animal Science, Faculty of
, 1970
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| Online Access: |
https://jurnal.usu.ac.id/index.php/jpi/article/view/23925 https://jurnal.usu.ac.id/index.php/jpi/article/view/23925/10707 |
Daftar Isi:
- . The main problem with cocoa pod is the high crude fiber content and low crude protein. A treatment needed to change the nutritional content, one of which is fermentation. In this study, fermentation used Indigenous microorganisms which were YL (MOIYL). This research lasted for 3 months which was carried out from July to September 2018 at the Laboratory of Animal Production and the Laboratory of Animal Nutrition Sciences at the Faculty of Agriculture, University of North Sumatra. The research design used was Factorial 4 x 4 Completely Randomized Design (CRD), with 3 replications where factor 1 was the various levels of inoculum of Indigenous YL (MOIYL) and factor 2 was the length of fermentation (incubation) with measured parameters of crude protein, crude fiber, crude fat, and ash content using proximate analysis. The results showed that cocoa pod fermentation using Indigenous YL (MOIYL) microorganisms could improve the quality of nutrient content including the highest water content with a dose of 3% with a 7 day fermentation of 11.75% and the lowest without Moiyl with 21 days fermentation time of 10.02%. highest crude protein with 5% dose with 7 days fermentation of 11.89% and the lowest without Moiyl with 28 days fermentation of 7.18%, highest crude fat at 5% with 7 days fermentation at 1.33% and the lowest without Moiyl with 28 days fermentation time is 1.22%, while the highest crude fiber is 5% with 7 days fermentation of 21.3% and the lowest is 5% with 28 days fermentation of 23.93%, the highest dry matter is 3% with 7 days fermentation time equal to 88.24% and the lowest without Moiyl with 7 days long 89.95%, highest ash content with d osis 1% with a 7 day fermentation time of 9.52% and the lowest ash content without Moiyl with a 7 day fermentation time of 11.17%. The results of this study concluded that cocoa pod fermentation using 5% Indigenous YL (MOIYL) microorganisms and 7 days fermentation time could increase water content, crude protein, and crude fat, while crude fiber, dry matter, and ash content decreased.