Degradasi Bahan Kering dan Produksi Asam Lemak Terbang In Vitro pada Kulit Buah Kakao Terfermentasi

Abstract

The research was conducted to investigate dry matter degradation and VFA production of fermented cocoa
pods by Phanerochaete chrysosporium. The experiment method Completely Randomized Block Design with
two factors: three treatment mineral supplementation and four treatment storage length. The result showed
that  mineral  administration  had  no  effect  to  dry  matter  degradation, VFA  production,   ammonia
concentration.  Fermentation  length  affected  volatile  fatty  acids  with  the  highest  production  at  day  10.  
Mineral  supplementation  to  fermented  cacao  pods  had  no  optimal  yield  on  dry  matter  degradation,  VFA
production, and ammonia production.