Demo-Training <p align="justify">Jurnal ini merupakan wadah untuk pencontohan dalam pelatihan pemanfaatan aplikasi Open Journal System (OJS) untuk Pengelola Jurnal di lingkungan Universitas Jambi.&nbsp; Isi dari jurnal ini tidak dapat dijadikan bahan rujukan dalam penulisan ilmiah.</p> <p align="justify">digunakan untik demo training</p> Demo-Trainer en-US Demo-Training Determination Length of Fermentation of Cocoa Pod Husk with Phanerochaete chrysosporium: Chemically Evaluation of Nutrition quality <p align="justify">Bioconversion of cocoa pod husk (CPH) is a way to increase lignocellulosic substance quality. Fermentation process in bioconversion is affected by some factors as length of fermentation. This research was aimed to determine the optimum length of fermentation with Phanerochaete chrysosporium and evaluate CPH composition response. The length of fermentation periods were 0; 5; 10; 15; 20 and 25 days. Measured parameters were soluble substance, pH of substrate, chemical composition, loss of dry matter, organic matter, and lignin and ratio celluloce to lignin. The results showed that crude protein content of fermented CPH was increased (P&lt;0.05) compared to unfermented CPH. The highest lignin degradation (38.61%), the ratio of cellulose to lignin (1.25) and efficiency of biodegradation process (5.65) recorded at day 10 fermentation. It could be concluded that the optimum length of CPH fermentation was 10 days.<br>Keyword: Fermentation, cocoa pod husk, ratio cellulose to lignin, lignin degradation</p> admin journal Suparjo Suparjo Nelson Nelson ##submission.copyrightStatement## 2017-04-08 2017-04-08 16 22 Characteristics of Dadih from Fermented Cow’s Milk with Various Starter Culture of Lactid Acid Bacteria Strain that Isolated from Dadih Kerinci <p align="justify">The objectives of this study to make <em>Lactobacillus plantarum, L. brevis</em> and <em>L. acidophilus</em> which isolated from fermented buffalo milk to be used as <em>starter</em> cultures in making of&nbsp; product curd from cow milk. The experiment use fresh cow milk and <em>starter</em> culture of <em>Lactobacillus plantarum, L. brevis, and L. acidophilus</em>. <em>Starter</em> culture was added about 3% from milk volume than incubated at room temperature during 48 hours. The treatments were fermentation with <em>L. plantarum</em> (A1), <em>L. plantarum + L. brevis</em> (A2), <em>L. plantarum + L. acidophilus</em> ( A3), and <em>L. plantarum +. brevis + L. acidophilus</em> (A4). The result of the experiment showed that total of all <em>starter</em> culture bacteria have qualified in the range of total bacteria to produce ferment milk that is 5.8 x 10<sup>9</sup>–9.7 x 10<sup>9</sup> cfu/ml. Chemical characteristics which include content of water, protein, fat, ash, acid, pH, and total lactic acid bacteria were not significantly differences among treatments of <em>starter</em> culture. There were no differences among treatments on preference test include colour, aroma, flavour, viscosity and texture of the curd. It was concluded that chemical and microbiological characteristics of cow's milk curd were not affected by using single or combination <em>starter</em> culture.</p> <p><em>Keyword: lactic acid bacteria, fermentation, curd</em></p> SUPARJO SUPARJO Afriani Afriani ##submission.copyrightStatement## 2017-04-09 2017-04-09 36 42