Pengaruh Level Inokulum Cairan Rumen Sapi dalam Proses Fermentasi Terhadap Kandungan Anti Nutrisi Kulit Kopi

The Effect of Cow Rumen Fluid Inoculum Level in the Fermentation Process on The Anti-Nutrien Content of Coffe Husk

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh pengunaan cairan rumen sebagai inokulum dengan level yang berbeda terhadap kandungan anti nutrisi tanin, kafein, dan anti tripsin kulit kopi fermentasi. Metode yang diguna dalam penelitian ini adalah metode eksperimen dengan pola racangan acak lengkap (RAL) terdiri  dari 5 perlakuan 4 ulangan. Perlakuan tersebut terdiri dari: LI-0 = tanpa cairan rumen (kontrol); LI-10 = inokulum cairan rumen 10ml/kg kulit kopi; LI-20 = inokulum cairan rumen 20ml/kg kulit kopi; LI-30 = inokulum cairan rumen 30ml/kh kulit kopi; LI40 = inokulum cairan rumen 40ml/kg kulit kopi, masing-masing difermentasi selama 28 hari.  Variavel yang diamati adalah kandungan tanin, kafein, dan anti tripsin. Data yang dianalisis menggunakan Analisis Sidik Ragam (RAL) dan uji jarak berganda Duncan dengan bantuan soft ware SPSS versi 25. Hasil penelitian menujukan bahwa level inokulum cairan rumen sapi mampu menurunkan kandungan tanin, kafein, dan anti tripsin kulit kopi dengan masing-masing sebesar 1,37 - 2,75, 0,69 - 1,88,  0,50 - 1,15%. Hasil analisis statistika menujukan bahwa perlakuan berpengaruh sangat nyata (P<0,001) terhadap kandungan anti nutrisi tanin, kafein dan anti tripsin. Dapat disimpulkan kosentrasi senyawa antinutrisi, tanin, kafein, dan anti tripsin yang terkandung dalam kulit kopi sangat tergantung pada level inokulum cairan rumen sapi dengan level penggunaan inokulum terbaik adalah sebesar 40 ml/kg.

Kata kunci :  anti nutrisi, fermentasi, inokulum cairan rumen sapi, kulit kopi.

ABSTRACT

This study aimed to determine the effect of cow rumen fluid as an inoculum with different levels on the anti-nutrient content of tannin, caffeine and anti-trypsin in fermented coffee husk. The method used in this study was an experimental method with a Completely Randomized Design (CRD) pattern consisting of 5 treatments and 4 replications. The treatments consisted of: LI-0 = without rumen fluid (control); LI-10 = rumen fluid inoculum 10 ml / kg coffee husk; LI-20 = rumen fluid inoculum 20 ml / kg coffee husk; LI-30 = rumen fluid inoculum 30 ml/kg coffee husk; LI-40 = rumen fluid inoculum 40 ml / kg coffee husk, each fermented for 28 days. The variables observed were tannin, caffeine and anti-trypsin content. Data were analyzed using Analysis of Variance (Anova) and Duncan's multiple range test with the help of SPSS software version 25. The results study showed that the level of cattle rumen fluid inoculum was able to reduce the content of tannin, caffeine and anti-trypsin, coffee husk i e 1.37-2.75, 0.69-1.88, 0.50-1.15%, respectively. The results of statistical analysis showed that the treatment had a very significant effect (P <0.001) on reducing the content of anti-nutrients tannin, caffeine and anti-trypsin. It can be concluded that the content of anti-nutrients such as tannin, caffeine and anti-trypsin.  It can be concluded that the concentration of anti-nutritional compounds, tannins, caffeine, and anti-trypsin contained in coffee husk is highly dependent on the level of inoculum of cow rumen fluid with the best inoculum usage level being 40 ml/kg.

Keywords; anti-nutrition, coffee, fermentation, inoculum of bovine rumen fluid,