Open AccessEvaluation of nutritive values and digestibility’s cacao( Theobroma cacao L.) pod husk fermented with lingzhi mushroom (Ganoderma lucidum) at different concentration and incubation time
Author(s) -
Taufik Hidayat,
F Al-Majid,
Sitti Wajizah,
Yunasri Usman,
. Samadi
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/951/1/012024
Subject(s) - husk , theobroma , fermentation , point of delivery , incubation , dry matter , food science , mushroom , rumen , chemistry , biology , zoology , botany , biochemistry
Cacao pod husk has been widely utilized as animal feed. The purpose of this study is to evaluate nutritive values and digestibility of fermented cacao pod husk with different concentration and incubation time. A completely randomized factorial design consisting two factors; lingzhi mushroom concentration (K 1 = 7,5%; K 2 = 15%) and incubation time (L 1 = 15 d; L 2 =30 d; L 3 = 45 d) was employed in this study (n=3 replicates). Proximate analysis was performed to determine nutritive values of fermented cacao pod husk. Fermented samples were then subjected to an in vitro digestibility with rumen fluid and McDougall’s buffer mixture. The results of study reveal that cacao pod husk fermented with the concentration of 15% at 15d and 30 d significantly increased (P<0.05) crude protein content but not for other parameters. Dry and organic matter digestibility of cacao pod husk fermented with 7.5% of lingzhi mushroom at 45 d significantly improved (P<0.05) in vitro dry and organic matter of treatment. In conclusion, cacao pod husk fermented with different concentration and incubation time was able to improve the nutritive values and in vitro digestibility of cacao pod husk.