The fermentation products and digestibility (In vitro) fermented of cacao pod huks (Theobroma cacao.L)

The study aimed to determine the fermentation products and digestibility in vitro of fermented cocoa pods husk. The research was used completely randomized design. The experiment consisted of one factor, namely the doses of EM-4 plus, comprised of K0: fresh cacao pod husk; K1: fresh cacao pod husk + 2% EM-4 plus; K2: fresh cacao pod husk + 4% EM-4 plus and K3: fresh cacao pod husk + 6% EM-4 plus. Cacao pod husk was fermented for 5 days. After that, the rumen fermentation product (pH, N-NH3 and total VFA), dry matter digestibility (DMD) and organic matter digestibility (OMD) were measured. The result of this research showed that the fermentation products namely pH and total VFA were not significantly different between the treatments. The level of N-NH3 in K3 was significantly different with K1and K2, but not significantly different with K0. The dry matter digestibility (DMD) and organic matter digestibility (OMD) in K0, K1, and K2 were not significantly different between the treatments, while DMD and OMD in K3 were significantly higher than those of K0, K1, and K2.In concluding that the pH and total VFA did not show any difference, whereas the highest DMD and OMD were produced in K3 treatment or by the addition of 6% EM-4 plus.