FERMENTATION WITH LOCAL MICROORGANISM TO IMPROVE POD CACAO QUALITY AS RUMINANTS FEED

This study was aimed to evaluate the nutritional value of fermented cocoa pod by local microorganisms (MOL) of the rumen contents. The research used completely randomized design with 5 treatments and 4 replications.The treatments tested dose of MOL to ferment pod cocoa consisting of A: 0 ml / kg of substrate, B: 3 ml / kg of substrate C: 6 ml / kg substrate, D: 9 ml / kg of substrate and E 12 ml / kg of substrate. Parameters measured for the nutritional value of fermented cocoa pods were dry matter, organic matter, crude protein, crude fiber and crude fat. The results showed that the dose of MOL significantly (P<0.05) increased crude protein content up to 31.03% (5.93% vs. 7.77%), decreased crude fiber content up to 17.39% (31.86% vs 26,32%) but did not significantly (P>0.05) affect the dry matter content, organic matter and crude fat. Conclusively, fermentation can improve nutritional value of cocoa pod, with the best dosage of 12 ml / kg substrate