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NUTRITION CONTENT OF COCOA POD FERMENTED WHITE ROT FUNGI ISOLATE FROM WOOD AND RICE STRAW
Jamila Mustabi, Harfiah and Awal Setiawan

Hasanuddin University

Jalan Perintis Kemerdekaan Km. 10 Kampus Unhas Tamalanrea 90245


Abstract

This study aims to determine the content of crude protein, crude fiber, crude fat, and NFE cocoa pods of fermented using white rot fungi isolates from wood and rice straw. This study used white rot fungi isolates from wood and rice straw. The design used is a Completely Randomized Design consisting of 3 treatments repeated 5 times, namely A (Cocoa pod without fermentation), B (Cocoa pod fermented fungus isolates from wood), and C (Cocoa pod fermented fungus isolates from rice straw). Analysis of variance showed that the treatment had a very significant effect (P <0.01) on crude protein and crude fiber and had no significant effect (P> 0.05) on crude fat and NFE of cocoa pod. Fermentation of cocoa pods using white rot fungi isolates from wood can increase crude protein content by 5.30% and reduce crude fiber by 12.54% to 19.35%. Fermentation treatment using white rot fungi isolates from wood is better than isolates from rice straw. The isolates can improved the nutritional quality of the pod cocoa compared to fermentation using isolates from rice straw.

Keywords: White rot fungi isolates, wood, rice straw

Topic: Animal Nutrition and feed technology

Link: https://ifory.id/abstract/v3tm8QW7qf2D

Conference: The 2nd Iternational Conference of Animal Science and Technology (ICAST 2019)

Plain Format | Corresponding Author (Jamila Mustabi)

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