Uji Kecernaan In Vitro UMMB (Urea Molasses Multinutrient Block) Berbasis Kulit Buah Kakao yang Difermentasi Dengan Mol (Mikro Organisme Lokal)

Abstract

Cocoa pod skin has the potential to be used as the main ingredient in the making of UMMB, but fermentation treatment is needed to increase its nutritional value. This research was conducted at the Laboratory of Nutrition and Animal Feed Science, Animal Husbandry Study Program, Faculty of Agriculture, University of North Sumatra Medan in May to June 2022. The study was carried out using a completely randomized design (CRD) with 3 treatments and 4 replications. The treatments are: K0 (Urea Molasses Multinutrient Block containing 10% unfermented cocoa pod + elephant grass); K1 (Urea Molasses Multinutrient Block contains 10% fermented cocoa pod + elephant grass); and K2 (Urea Molasses Multinutrient Block containing 15% fermented cocoa pod + elephant grass). Parameters observed are dry matter digestibility and organic matter digestibility In Vitro. The results showed that UMMB based on fermented cocoa pods with MOL gave a very significant effect (P>0.01) on dry matter digestibility and organic matter digestibility In Vitro. The conclusion of this research is the use of cocoa pods fermented with MOL in UMMB can increase the digestibility of dry matter and organic matter.