<![CDATA[The volume of waste coffee's extensive remains has not been used optimally by farmers. All the time coffee has skied has just been wasted in the garbage and pollution. Innovation is needed to process waste to be valuable and worthwhile research aims to lose the fermented rough fibres of the coffee (Coffea sp.) using Aspergillus niger mushroom. It is hoped that the research results may be helpful for fodder, fish feed, and prebiotic drink and improve the nutritional value. This study used experimental and crude fibre testing methods using the Wendee method with fermentation times of 24, 48, and 72 hours and placing the fermentation medium in a solid and wet place, observing the growth of fungus test sample was carried out visually. After the fermentation, a crude fibre reduction test was created using The Wendee method. Based on the study results, fermentation of coffee husk flour (Coffea sp.) using Aspergillus niger with urea, ammonium sulphate, and mineral can reduce crude fibre. Differences in fermentation media on wet resulted in decreasing crude fibre than fermentation with solid media. Solid state fermentation of coffee husks can reduce natural fibre at N1 by 0.23 grams (23%) and N2 by 0.21 grams (21%), while on wet media, it results in a decrease in crude fibre by) 0.15 grams (15%). The results showed that the more Aspergillus niger inoculum used, the faster the degradation process of lignocellulose and the more fibres formed. Meanwhile, differences in test media and humidity levels significantly affect the lag-time phase.]]>
