Open AccessA study on processing conditions of fermented acerola juice
Author(s) -
Duong Thanh Nguyen
Publication year - 2018
Publication title -
the journal of agriculture and development/the journal of agriculture and develoment/nông nghiệp và phát triển
Language(s) - English
Resource type - Journals
eISSN - 2615-949X
pISSN - 2615-9503
DOI - 10.52997/jad.5.05.2018
Subject(s) - husk , cow dung , straw , food science , mixing (physics) , fermentation , mathematics , chemistry , biology , agronomy , botany , fertilizer , physics , quantum mechanics
The use of coffee husks for aerobic composting of organic compounds with Trichoderma preparations is currently common in the Central Highlands but the incubation time is prolonged. Therefore, the objective of this research was to find out the type, rate of mixing materials and the optimal concentration of EM preparation to anaerobic composting process of coffee husks to shorten the brewing time is necessary. This research was composed of two experiments, in which two factors were arranged with the full block random type with three replications. The first experiment consisting of factor A was materials mixed with coffee husks type (A1: manure (cow dung); A2: fresh straw; A3: vegetable waste) and factor B was rate of mixing materials (B1: 0% (control); B2: 20%; B3: 30%). The second experiment consisting of factor A was mixing materials type with rate of 30% (A1: no used mixing materials (control); A2: fresh straw; A3: cow dung) and factor B was concentration of EM preparation (B1: 0 mL/l (control: water); B2: 10 mL/L; B3: 20 mL/L). The results showed that 70% coffee husks mixed with 30% cow dung and EM mixture (20 mL/L) gave the highest total protein content of 1.82% and a C/N rate of 22.68 with a shortened brewing time of sixty days only.