PENGARUH PENGGUNAAN NIRA AREN DENGAN LAMA WAKTU FERMENTASI YANG BERBEDA TERHADAP FRAKSI SERAT KULIT KAKAO
Keywords:
Kulit kakao, Nira aren, ADF, NDF, Selulosa, Hemiselulosa, LigninAbstract
Penelitian untuk mengetahui fraksi serat kulit kakao terfermentasi nira aren pada lama waktu 6-18 hari
telah dilaksanakan di Laboratorium Politeknik Pertanian Negeri Kupang pada bulan November 2015-April 2016.
Materi utama yang digunakan adalah kulit kakao dan nira aren. Metodelogi yang digunakan dalam penelitian
adalah eksperimen dengan rancangan acak lengkap yang terdiri dari empat perlakuan yakni: tanpa fermentasi,
terfermentasi 6 hari, terfermentasi 12 hari dan fermentasi 18 hari. Parameter yang diamati adalah kandungan
fraksi serat kulit kakao. Data penelitian dilakukan analisis menggunakan ANOVA dan uji lanjut Duncan bila
berpengaruh nyata. Lama waktu fermentasi dengan nira aren yang berbeda berpengaruh signifikan terhadap
kandungan, ADF, NDF, selululosa, hemiselulosa, dan lignin kulit kakao. Kandungan ADF tertinggi terdapat pada
perlakuan fermentasi 6 hari. Disimpulkan bahwa lama waktu fermentasi kulit kakao selama 6 hari dengan nira
aren dapat meningkatkan kandungan fraksi serat kulit kakao yakni: NDF, ADF dan selulosa.
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