Abstract
The main problem with cocoa pod is the high crude fiber content and lowcrude protein. A treatment needed to change the nutritional content, one of which isfermentation. In this study, fermentation used Indigenous microorganisms which wereYL (MOIYL). This research lasted for 3 months which was carried out from July toSeptember 2018 at the Laboratory of Animal Production and the Laboratory of AnimalNutrition Sciences at the Faculty of Agriculture, University of North Sumatra. Theresearch design used was Factorial 4 x 4 Completely Randomized Design (CRD), with 3replications where factor 1 was the various levels of inoculum of Indigenous YL(MOIYL) and factor 2 was the length of fermentation (incubation) with measuredparameters of crude protein, crude fiber, crude fat, and ash content using proximateanalysis.The results showed that cocoa pod fermentation using Indigenous YL (MOIYL)microorganisms could improve the quality of nutrient content including the highestwater content with a dose of 3% with a 7 day fermentation of 11.75% and the lowestwithout 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 daysfermentation of 7.18%, highest crude fat at 5% with 7 days fermentation at 1.33% andthe lowest without Moiyl with 28 days fermentation time is 1.22%, while the highestcrude fiber is 5% with 7 days fermentation of 21.3% and the lowest is 5% with 28 daysfermentation of 23.93%, the highest dry matter is 3% with 7 days fermentation timeequal to 88.24% and the lowest without Moiyl with 7 days long 89.95%, highest ashcontent with d osis 1% with a 7 day fermentation time of 9.52% and the lowest ashcontent without Moiyl with a 7 day fermentation time of 11.17%. The results of thisstudy concluded that cocoa pod fermentation using 5% Indigenous YL (MOIYL)microorganisms and 7 days fermentation time could increase water content, crudeprotein, and crude fat, while crude fiber, dry matter, and ash content decreased.
Highlights
Availability of animal feed is a major problem in the development of livestock
It is important to look for alternative ingredients that can be used as substitute feed ingredients with the same nutritional content as other staples
One alternative that can be taken is by adding knowledge about natural resources that can be used as alternative animal feed for example, waste from plantation crops such as cocoa / chocolate can be produced on a large enough scale and allows it to be used as an alternative ingredient for animal feed
Summary
Availability of animal feed is a major problem in the development of livestock. When viewed in terms of production costs in a livestock business, food costs are the highest costs compared to other production costs. The cocoa pod contains 8.5% crude protein and 27% crude fiber, so it is more used as ruminant feed than monogastric animals. The provision of cocoa pods can directly reduce livestock body weight because of the low protein content and high levels of lignin and cellulose. Before being given to livestock, it should be fermented first to reduce the levels of lignin which is difficult to digest by livestock and to increase the nutritional value of good for livestock with a concentration limit in its use because it contains the theobromine anti-nutrient compounds. Fermentation is one of the technologies to improve feed quality from waste, because the involvement of microorganisms in degrading crude fiber, reducing levels of lignin and anti-nutrient compounds, so that the digestibility of feed from waste can increase. Moiyl is a local microorganism originating from oil palm plantation waste which has the potential to degrade fiber (Yunilas, 2016)
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