Nutrient content of coffee berries husk fermented with different inoculants

Abstract

Nutrient content of coffee berries husk can be improved through a fermentation process using inoculants. A study was conducted to determine the nutrient content of the coffee berries husk fermented with different types of inoculant. The study used fruit skin of Robusta produced by farmers in the village of Sanda Subdistrict Pupuan Tabanan regency. A completely randomized design (CRD) consisting of 4 treatments and 6 replications was adopted in the study. The treatments were coffee berries husk without fermentation (K1), coffee berries husk fermented with Aspergillus niger (K2), coffee berries husk fermented with yeast tempe (Rhizopus oryzae) (K3), and coffee berries husk fermented with yeast tapai (Saccharomyces cerevisiae) (K4). The observed parameters were the contents of (1) dry matter, (2) crude protein, (3) gross energy, (4) crude fat, (5) organic matter, (6) ash, (7) crude fiber, (8) calcium and (9) phosphorus. The results showed that the highest crude protein content was resulted from K2 treatment (10.23%), while the lowest crude fiber content was resulted from K3 treatment (27.17%). This study suggested that the fermentation process able to increase the crude protein content of the coffee berries husk.