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Journal > AGRINAK | Jurnal Agribisnis dan Industri Peternakan > PENENTUAN LAMA FERMENTASI KULIT BUAH KAKAO DENGAN Phanerochaete chrysosporium: EVALUASI KUALITAS NUTRISI SECARA KIMIAWI

 

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AGRINAK | Jurnal Agribisnis dan Industri Peternakan
AGRINAK: Vol. I No. 1 Tahun 2011
PENENTUAN LAMA FERMENTASI KULIT BUAH KAKAO DENGAN Phanerochaete chrysosporium: EVALUASI KUALITAS NUTRISI SECARA KIMIAWI
Article Info   ABSTRACT
Published date:
08 Apr 2012
 
Bioconversion of cocoa pod husk (CPH) is a way to increase lignocellulosic substance quality. Fermentation process in bioconversion is affected by some factors as length of fermentation. This research was aimed to determine the optimum length of fermentation with Phanerochaete chrysosporium and evaluate CPH composition response. The length of fermentation periods were 0; 5; 10; 15; 20 and 25 days. Measured parameters were soluble substance, pH of substrate, chemical composition, loss of dry matter, organic matter, and lignin and ratio celluloce to lignin.  The results showed that crude protein content of fermented CPH was increased (P<0.05) compared to unfermented CPH. The highest lignin degradation (38.61%), the ratio of cellulose to lignin (1.25) and efficiency of biodegradation process (5.65) recorded at day 10 fermentation. It could be concluded that the optimum length of CPH fermentation was 10 days. Keyword: Fermentation, cocoa pod husk, ratio cellulose to lignin, lignin degradation  
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