Pengaruh Lama Fermentasi Menggunakan  Effective Microorganism 4 (Em4) Sebagai Inokulum Terhadap Kandungan Nutrisi Kulit Kopi

Kornelia Linda; Twenfosel O Dami Dato; Markus M. Kleden; Marthen L. Mullik

Kornelia Linda^(1*)
Universitas Nusa Cendana
Twenfosel O Dami Dato⁽²⁾
Universitas Nusa Cendana
Markus M. Kleden⁽³⁾
Universitas Nusa Cendana
Marthen L. Mullik⁽⁴⁾
Universitas Nusa Cendana

Keywords: Biofermentation, EM4 Inoculum, Nutrient Content, Coffee Fruit Peel, Fermentation Duration

Abstract

This study aimed to determine the effect of fermentation duration on the nutrient content (DM, OM, CP, and CF) of fermented coffee husk. A completely randomized design (CRD) with 6 treatments, namely 0 days (LF-0), 2 days (LF-2), 4 days (LF-4), 6 days (LF-6), 8 days (LF-8), and 10 days (LF-10). Each treatment was repeated 4 times. Parameters observed were the content of dry matter, organic matter, crude protein, and crude fiber. Data were analyzed using analysis of variance and Duncan's test. The results showed that the length of fermentation had a highly significant effect (P<0.001) on the content of dry matter, organic matter, crude protein, and crude fiber. Fermentation of coffee husk can increased the dry matter content in the treatment of 4 days fermentation (64,47%), organic matter 10 days (93.32%), and crude protein 2 days (10.45%), on the contrary, it decreased the crude fiber content in the treatment of 4 days fermentation (3.67%). It was concluded that the nutritional content of coffee husk had depended on the length of fermentation time and the best fermentation time to increase crude protein content and reduce crude fiber content had been at a fermentation time of 2 days.

ABSTRAK

Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi terhadap kandungan (BK, BO, PK, dan SK) kulit kopi hasil fermentasi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 6 perlakuan yakni: 0 hari (LF-0), 2 hari (LF-2), 4 hari (LF-4), 6 hari (LF-6), 8 hari (LF-8), dan 10 hari (LF-10). Setiap perlakuan diulang 4 kali. Parameter yang diamati adalah kandungan bahan kering, bahan organik, protein kasar, dan serat kasar. Data dianalisis dengan sidik ragam dan uji Duncan. Hasil penelitian menunjukkan bahwa lama fermentasi berpengaruh sangat nyata (P<0,001) terhadap kandungan bahan kering, bahan organik, protein kasar, dan serat kasar. Fermentasi kulit buah kopi dapat meningkatkan kandungan bahan kering pada perlakuan lama fermentasi 4 hari (64,47%), bahan organik 10 hari (93,32%), dan protein kasar 2 hari (10,45%), sebaliknya menurunkan kandungan serat kasar pada perlakuan lama fermentasi 4 hari (3,67%). Disimpulkan bahwa kandungan nutrisi kulit kopi tergantung pada lama waktu fermentasi dan lama waktu fermentasi yang terbaik untuk meningkatkan kandungan protein kasar dan menurunkan kandungan serat kasar terdapat pada lama fermentasi 2 hari.

Kata kunci: Biofermentasi, Inokulum EM4, Kandungan Nutrisi, Kulit Buah Kopi, Lama Fermentasi.