EFFECT OF LIGNOCELLULOLYTIC FUNGUS ON ENZIMATIC ACTIVITY, FIBER FRACTION, AND DIGESTIBILITY ON FERMENTATION PROCESS OF COCOA POD
ABSTRACT: The study was
conducted to determine the enzyme activity, fiber fraction and digestibility in
the fermentation process of cocoa pod. The substrate used was the cocoa pod
while the fungi were Phanerochaete chrysosporium, Pleurotus ostreatus and
Schizophyllum commune. Cocoa pod waschopped, finely ground and then dried. The
solid state fermentation was conducted in a 250 mlErlenmeyer flask as the
fermenter. Erlenmeyer flask was filled with 100 g of cocoa pod, which was then inoculated
with mold as much as 5% of the weight of the substrate based on the dry matter.
The fermentation process used a shaker incubator at a speed of 150 rpm and
temperature of 30°C for 7 days. Fungi was grown in liquid medium for
preparation. Fermentation conducted with four different fungi as treatment and
five replications, those are T1 = fermentation of cocoa pod without fungi
addition, T2 = fermentation of cocoa pod with P. chrysosporium addition, T3 =
fermentation of cocoa pod with P. ostreatus addition, and T4 = fermentation of
cocoa pod with S. commune. Fermentation was performed by adding 100 g of cocoa
pod and 5% of fungi (dry matter bassis) on a 250 ml Erlenmeyer. Variables observed
were enzyme activity, fiber fraction and digestibility. This study was designed
using completely randomized design with a unidirectional pattern analysis of
variance, followed with Duncan’s multiple range test. The results showed that
fermentation using P. chrysosporium has highest lignin peroxidase enzyme
activity of 0.52±0.04 U/ml and mangan peroxidase 0.06±0.00 U/ml, neutral
detergent fiber 75.54±0.41%, acid detergent fiber 68.10±0.30%, lignin 26.86±0.19%,
cellulose 27.17±0.25%, hemicellulose 6.77±0.52%, dry matter digestibility
69.70±0.43% and organic matter digestibility 69.59±1.03%. The conclusion from
this research is the fermentation by using fungi P. chrysosporium addition has
the best result to degradate lignin.
Keywords: Cocoa pod,
Digestibility, Enzyme activity, Fermentation, Fiber fraction
Penulis: Engkus Ainul Yakin
Kode Jurnal: jppeternakandd170198
