Evaluation of antioxidant sources in fermented cocoa pod husk as animal feed

YUNILAS YUNILAS (Department of Animal Science, Faculty of Agriculture, Universitas Sumatera Utara. Jl. Dr. A. Sofian No. 3, Medan 20155, North Sumatra, Indonesia)
RIZKA RAMADHANI (Department of Nutrition and Feed Technology, Faculty of Animal Science, Institut Pertanian Bogor. Jl. Agatis, Kampus IPB Darmaga, Bogor 16680, West Java, Indonesia)
ALFONSINA MARTHINA TAPOTUBUN (Program of Fisheries Product Technology, Faculty of Fisheries and Marine Sciences, Universitas Pattimura. Jl. Mr. CHR. Soplanit, Ambon 97233, Maluku, Indonesia)
ELIZABETH JULENY TAPOTUBUN (Program of Fisheries Product Technology, Politeknik Perikanan Negeri Tual. Jl. Raya Langgur-Sathean, Southeast Maluku 97611, Maluku, Indonesia)
MUHERI INDRA AJA NASUTION (Department of Animal Production and Technology, Faculty of Animal Science, Institut Pertanian Bogor. Jl. Agatis, Kampus IPB Darmaga, Bogor 16680, West Java, Indonesia)
ARMINA FARIANI (Department of Animal Science, Faculty of Agriculture, Universitas Sriwijaya. Jl. Palembang-Prabumulih Km 32, Inderalaya, Ogan Ilir 30662, South Sumatra, Indonesia)
RAYHAN AKBAR (Department of Pharmacy, Faculty of Pharmacy, Universitas Indonesia. Jl. Prof. DR. Mahar Mardjono, Depok 16424, West Java, Indonesia)

Biodiversitas Journal of Biological Diversity
Vol. 26 No. 2 (2025)

Abstract. Yunilas, Ramadhani R, Tapotubun AM, Tapotubun EJ, Nasution MIA, Fariani A, Akbar R. 2025. Evaluation of antioxidant sources in fermented cocoa pod husk as animal feed. Biodiversitas 26: 521-527. Cocoa has pods that have the potential to be used as feed. However, before being applied to livestock, fermentation using local microorganisms is necessary. This study aimed to evaluate antioxidant sources in fermented cocoa pod husk as feed for animal science and fisheries. The design used in this study was a Complete Randomized Design 3 x 3 factorial pattern with 3 replicates. Factor I was the dose of LMO (DM1 = 2%, DM2 = 4%, DM3 = 6%) and Factor II the fermentation time (LF7 = 7 d, LF14 = 14 d, LF21 = 21 d). Results showed that the dose of LMO and the fermentation time had a very significant effect (p<0.01) on phenol content and there was an interaction between the dose of LMO and the fermentation time (p<0.01). The dose of LMO had a very significant effect (p<0.01) and the fermentation time had no effect (p>0.05) on flavonoid content and there was no interaction between the dose of LMO and the fermentation time (p>0.05). The antioxidant content of the best fermented CPH in this study is DM1LF14 with a phytochemical screening was alkaloid (+), phenol (++), flavonoid (++), saponin (-), tannin (+), yield percentage 15.20%, flavonoids 0.20% and phenols 0.87%.