PENGARUH FERMENTASI KULIT BUAH COKLAT DENGAN KAPANG Phanerochaete chrysosporium dan Neurospora crassa TERHADAP PERUBAHAN KANDUNGAN LIGNIN, SELULOSA, DAN HEMISELULOSA

Abstract

The aimed of this experiment to determine length of fermentation is right for the growth of
Phanerochaete chrysosporium (Pc) and Neurospora crassa (Nc) on the substrate mixture cocoa
pod and tofu waste (CPTW) to changes in lignin, cellulose and hemicellulose content. The
research method are experiments using completely randomized design (CRD), consisted 4
treatments A (10 days Pc 4 days Nc), B (13 days Pc 4 days Nc), C (16 days Pc 4 days Nc), D
(19 days Pc 4 days Nc), with 5 repications. The result showed that the length of fermentation
with Pc and Nc give a highly significant effect (P<0,01) to the percentage of cellulose decrease
, percentage of lignin decrease, and percentage of hemicellulose increase. The conclusions is
cocoa pod tofu waste fermentation (CPTWF) are fermented for 16 days with Pc + 4 days with
Nc is the best fermentation time. In this condition is obtained percentage of cellulose decrease
40,31%, percentage of lignin decrease 35,36%, and percentage of hemicellulose increase
41,79%.