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Engkus Ainul Yakin & Ali Mursyid Wahyu Mulyo, Engkus Ainul Yakin &
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LIGNIN CONTENT IN FERMENTATION OF COCOA POD HUSK (Theobroma cocoa) USED Phanerochaete chrysosporium Ali Mursyid Wahyu Mulyo, Engkus Ainul Yakin &
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
Publisher : Proceeding of International Congress

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Abstract

The study was aimed to determine the lignin degradation in fermentation of cocoa pod husk (CPH) whenfermented by Phanerochaete chrysosporium. The purpose of this research was to examine the lignin degradationin fermentation of cocoa pod husk (CPH) when fermented by Phanerochaete chrysosporium. Theresearch methods was performed using three treatments and four replications. T0 = fermentation of CPHin 10 days, T1 = fermentation of CPH in 15 days, and T2 = fermentation of CPH in 20 days. The mixture wasput into a container aerobically. The variables observed were covering Dry Matter (DM), Crude Protein(CP), Crude Fiber (CF), Crude Fat (CFt), ash and lignin content. This study was designed using the completelyrandomized research design with a unidirectional pattern analysis of variance (oneway ANOVA).Significant variables went through Duncans Multiple Range Test (DMRT). The result showed that thelower lignin content was T2 = fermentation of CPH in 20 days = 6.40 ± 0.12%. It could be concluded thatthe addition of fungus Phanerochaete chrysosporium on fermented CPH during 20 days was the lower lignincontent in fermentation of CPH.Keywords : lignin, fermentation, cocoa pod husk, Phanerochaete chrysosporium
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