Effect of duration of time and dosage on fermentation of cacao pod by using Indigenous Microorganism YL (MOIYL)

Abstract

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.