EVALUATION OF POTENTIAL YEAST AND FUNGI TO IMPROVE QUALITY OF COFFEE PULP AS FEED SOURCES FOR ANIMAL

Novi Mayasari

Abstract
    This study evaluated the potential yeast and fungi to enhance quality of fermentation coffee pulp as a fiber source in diet of livestock. There were different yeast and fungi has been used on fermentation coffee pulp such as Aspergillus niger, Trichoderma viride, Rhizopus oryzae, Pleoratus ostreatus, and Saccaromyces cerevisiae. It is known from several existing data that the treatment of the fermentation will influence the quality of fermentation. Different doses, single or multi culture of fungi and duration of fermentations affected the quality of coffee pulp fermentation. Type of coffee such as Arabica and Robusta coffee also affected fiber fraction of fermentation coffee pulp. The results showed that there were variation on fiber fraction such as lignin, cellulose, hemicellulose and tannin with different treatment of yeast or fungi fermentation. However, the variance of those fiber fraction seems similar after fermentation processes. Lignin and tannin were decreased by the fermentation. Meanwhile, hemicellulose and cellulose were increased after fermentation. Other benefits of fungi or yeast fermentation of coffee pulp increased protein content and reduced caffeine levels. Moreover, the supplementation of fermentation of coffee pulp did not give any negative effect on rumen pH, volatile fatty acid, NH3, and digestibility. In conclusion, the yeast and fungi had big advantages to improve the quality of coffee pulp waste especially on fiber and protein content in the diet of animals.