Nutritional Value of Coconut Pulp (Cocos nuciferaL.) Fermented Using Aspergillus niger At Different Times as a Poultry Feed

Abstract

This study was carried out to determine the nutritional value of coconut pulp (Cocos nucifera l.) with different fermentation times using Aspergillus niger as a poultry feed ingredient. The work was conducted at the Laboratory of the Faculty of Agriculture, Musi Rawas University, from January to April 2019 and proximate analysis was carried out at the Nutrition Laboratory of the Faculty of Animal Science, Jambi University. The study used a completely randomized design (CRD) with 6 treatments during fermentation (1, 2, 3, 4, 5 and 6 days of fermentation with codes L1, L2, L3, L4, L5 and L6. The observed variables were dry matter (DM), crude protein (CP), crude fiber (CF), and crude fat (CFat). The results show that 6 days of fermentation reduced BK and increased CP in fermented coconut pulp to 90.71% and 7.41%. The L5 treatment reduced SCF and CFat content to 8.75% and 11.21%. The best fermentation time of coconut pulp with Aspergillus niger was on day 6.