Nutrition content of cocoa pod fermented white rot fungi isolated from wood and rice straw

Abstract

Abstract This study aims to determine the content of crude protein, crude fiber, crude fat, and NFE cocoa pods of fermented using white rot fungi isolates from wood and rice straw. This study used white rot fungi isolates from wood and rice straw. The design used is a Completely Randomized Design consisting of 3 treatments repeated 5 times, namely A (Cocoa pod without fermentation), B (Cocoa pod fermented fungus isolates from wood), and C (Cocoa pod fermented fungus isolates from rice straw). Analysis of variance showed that the treatment had a very significant effect (P <0.01) on crude protein and crude fiber and had no significant effect (P> 0.05) on crude fat and NFE of cocoa pod. Fermentation of cocoa pods using white rot fungi isolates from wood can increase crude protein content by 5.30% and reduce crude fiber by 12.54% to 19.35%. Fermentation treatment using white rot fungi isolates from wood is better than isolates from rice straw. The isolates can improved the nutritional quality of the pod cocoa compared to fermentation using isolates from rice straw.

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