Peningkatan Kualitas Kulit Buah Coklat Melalui Fermentasi Dengan Phanerochaete Chrysosporium dan Neurospora Crassa

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 crude fiber and crude protein. 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 replications. The result showed that the length of fermentation with Pc and Nc give a highly significant effect (P<0.01) to the increase in crude protein and decrease crude fiber. Conclusion is CPTWF are fermented for 16 days with Pc + 4 days with Nc is the best fermentation time. In this condition is obtained increase crude protein 56.49%, decrease crude fiber 42.01%.