PENGARUH PENGGUNAAN NIRA AREN DENGAN LAMA WAKTU FERMENTASI YANG BERBEDA TERHADAP FRAKSI SERAT KULIT KAKAO
Keywords:
Caucasian cocoa, palm Nira, ADF, NDF, cellulose, hemicellulose, ligninAbstract
Abstract: Research to determine the fraction of cocoa shell fiber fermented by sugar palm juice for a period of 6-
18 days was carried out at the Kupang State Agricultural Polytechnic Laboratory in November 2015-April 2016.
The main materials used were cocoa shells and sugar palm sap. The methodology used in the research was an
experiment with a completely randomized design consisting of four treatments, namely: no fermentation, 6 days
fermentation, 12 days fermentation and 18 days fermentation. The parameter observed was the content of the
cocoa shell fiber fraction. The research data was analyzed using ANOVA and Duncan's advanced test if it had a
significant effect. The length of fermentation time with different palm sap has a significant effect on the content
of ADF, NDF, cellulose, hemicellulose and lignin in cocoa shells. The highest ADF content was found in the 6
day fermentation treatment. It was concluded that the fermentation time of cocoa shells for 6 days with palm sap
could increase the content of cocoa shell fiber fractions, namely: NDF, ADF and cellulose.
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