Dampak Variasi Colony Forming Unit Trichoderma viride terhadap Komponen Nutrisi Kulit Kopi Fermentasi sebagai Bahan Pakan Ternak

Said Mirza Pratama; Samadi Samadi; Halifah Halifah; Sartika Sri Dewi

doi:10.46918/peternakan.v8i2.3164

Authors

Said Mirza Pratama Universitas Syiah Kuala
Samadi Samadi Universitas Syiah Kuala
Halifah Halifah Universitas Syiah Kuala
Sartika Sri Dewi Universitas Syiah Kuala

DOI:

https://doi.org/10.46918/peternakan.v8i2.3164

Keywords:

Coffe pulp, fermentation, nutrient composition, Trichoderma viride , spore levels

Abstract

Utilization of agricultural industrial waste as feed for ruminants is considered an alternative strategy to overcome sustainable feed availability problems. Coffee pulp has potential as an alternative feed ingredient for ruminants; however, its utilization is limited by its high crude fiber and low protein contents, resulting in relatively low nutritional value. This study aimed to evaluate the effect of different Trichoderma viride spore levels on the nutritional components of coffee pulp. The experiment employed a Completely Randomized Design (CRD) consisting of 4 treatments i.e TV0 (control), TV5 (10⁵ spores/g), TV6 (10⁶ spores/g), and TV7 (10⁷ spores/g), with four replications. The variables analyzed included dry matter, crude protein, crude fiber, ash, and nitrogen-free extract. The results showed that the application of different T. viride spore levels had not been able to significantly improve the nutritional components of coffee pulp, although there was a tendency toward improved nutritional value at the 10⁶ spores/g treatment. Therefore, further studies are recommended to optimize fermentation conditions, such as incubation time, pretreatment combinations, and the use of microbial consortia to enhance the bioconversion effectiveness of coffee pulp. The findings of this study imply that fermentation using T. viride has the potential to serve as a biological approach for utilizing coffee pulp waste as a more sustainable alternative feed ingredient for ruminants.

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