Analisis Antioksidan pada Pod Kakao (Theobroma cacao L.) yang Difermentasi dengan Mikroorganisme Lokal (MOL) sebagai Suplemen Ternak

Abstract

One of the by-products of the cocoa plant is cocoa pods. Availability of cocoa pods is quite abundant, this is because cocoa pods consist of 74% pod. Cocoa pod contains antioxidants in the form of flavonoids and phenols which can act as free radical scavengers for livestock. This is certainly a great potential and opportunity to be able to utilize cocoa pods as a livestock supplement. The high content of metabolites will turn into anti-nutrition, so it is necessary to carry out fermentation using MOL (local microorganisms) based on the cocoa pod itself. This research was conducted in July - December 2022 at the Animal Production Laboratory, Research and Technology Laboratory, Faculty of Agriculture, University of North Sumatra and the Chemix-Pratama Laboratory. This research was conducted experimentally using a completely randomized design (CRD) factorial pattern with 2 factors (3 x 3), namely MOL dose as factor I (D1 = 2%, D2 = 4%, D3 = 6%) and fermentation time as factor II (L1 = 7 days L2 = 14 days L3 = 21 days), used 3 replicates. The parameters of this study were phytochemical screening, levels of flavonoids and phenols. The results showed that the dose of MOL had a very significant effect (P<0.01) on the levels of flavonoids and total phenol and the best dose was obtained at D2 (4%). The fermentation time had a very significant effect (P<0.01) on phenol levels and had no effect (P>0.05) on flavonoid levels and the best time was obtained at L2 (14 days). There was an interaction between MOL dose and fermentation time (P<0.01) on phenol content. The best results were obtained in treatment D2L2 with a dose of 4% MOL and fermentation time for 14 days.