Coffee (Coffea sp.) hull waste fermentation with the addition of banana sucker microorganism activator for physical quality of Ruminantia feed

Abstrak

This research aims to determine the physical quality of coffee hull waste fermentation using a banana sucker microorganism activator. It aims to determine the best composition of banana sucker local microorganism (MOL) activator. Method used in this research was complete randomized design consisting of 6 levels and 4 replications which are, F1 = 10 ml MOL / 1 kg coffee hull, F2 = 15 ml MOL / 1 kg coffee hull, F3 = 20 ml MOL / 1 kg coffee hull, F4 = 25 ml MOL / 1 kg coffee hull, F5 = 30 ml MOL / 1 kg coffee hull, F6 = 35 ml MOL / 1 kg coffee hull. Silage fermentation physical characteristics observed are acidity/PH, aroma/smell, color, and texture. These characteristics were examined in this research to determine the effect of treatment. The data obtained were analyzed by analysis of variance and further HSD test. The results of the research that the addition of banana sucker microorganism activator to the fermentation of coffee hull waste (coffea sp) on physical quality for ruminant feed showed no significant effect (P> 0.05) on pH, color, and texture and had a very significant effect (P <0, 01) on the aroma. It can be concluded that the addition of banana sucker microorganism activator in the fermentation of coffee hull gave the best aroma results in the F4 treatment (3.29) and gave equally good results on physical properties such as pH, color, and texture of the fermented coffee hull.