The effect of cocoa pod fermentation with mol of rumen content on fiber fraction component and in vitro digestibility

Abstract

This study aimed to evaluate the fiber fraction component and in-vitro digestibility of cocoa pod husk fermented by local microorganisms (MOL), namely the rumen contents. The research used completely randomized design with 5 treatments of 4 replications each. The dose of MOL to ferment pod cocoa was as follows A: 0 ml/kg of substrate, B: 3 ml/kg of substrate C: 6 ml/kg substrate, D: 9 ml/kg of substrate, and E: 12 ml/kg of substrate. The parameters measured were the fiber fraction component of fermented cocoa pod and in vitro digestibilities of dry matters and NDF. The results showed that the dose of MOL significantly (P<0.05) affected The NDF, ADF and hemicellulose contents, but it had no effect on cellulose and lignin contents (P>0.05). In vitro dry matters and NDF digestibilities were significantly (P<0.05) affected by the treatments. In conclusion, fermentation by MOL at a dosage of 12 ml/kg substrate reduced fiber fraction component and increased in-vitro digestibilities of dry matter and NDF.