Evaluation of the Nutrition and Anti-Nutrition of the Fermentation of Cacao Seed Skins (Theobromacacao l.)

This study was to evaluate the effect of starter types and different fermentation time on organic matter content, crude protein content, theobromine levels, ADF, NDF, lignin and silica of cacao seeds skins (Theobroma cacao L). This research was conducted at the Nutrition Laboratory of the University of Muhammadiyah Malang. This study used a completely randomized design (CRD) factorial (3x3). The first factor was the time of fermentation, consisting of 3 levels (3, 6, and 9 days). The second factor was the type of starter consisting of 3 types namely Aspegillus niger (S1), Phanerochaete chysosporium (S2) and Trichoderma viridae (S3). The results of the analysis showed that there was a significant correlation (P