the The Effect of Aspergillus niger on The Physical Quality and Nutrient Content of Fermented Robusta Coffee Peels

Abstract

One of the obstacles that often occurs in breeders, especially conventional breeders, is the lack of information about animal feed that suits the needs of livestock. Farmers still use conventional feed systems by providing fresh grass as the only source of feed for beef cattle. Plantation waste such as coffee peels can be used as animal feed because of the nutritional content it has. Coffee peels has a crude protein content of 8.28% and 29.3% crude fiber. The nutritional content can be increased through a fermentation process, one of which is using the mold Aspergillus niger. This study aims to determine the effect of A. Niger mold on nutrient content (crude protein and crude fiber) and physical quality (color, aroma and texture) in robusta coffee peels with different fermentation times. The method used was a completely randomized design (CRD) with 3 treatments and 6 replications (P0: 0 days), (P1: 4 days) and (P2: 6 days). Data were analyzed using analysis of variance and continued with a 5% significance Duncan test. The results showed that the results of fermentation at a dose of 2% with a fermentation time of 4 days was the optimal time with a crude protein content of 9.9% and 10.45% crude fiber and affected the physical quality, namely dark brown color, crumb texture, soft and sour aroma. fresh.