LIGNIN CONTENT IN FERMENTATION OF COCOA POD HUSK (Theobroma cocoa) USED Phanerochaete chrysosporium

Abstract

The study was aimed to determine the lignin degradation in fermentation of cocoa pod husk (CPH) when
fermented by Phanerochaete chrysosporium. The purpose of this research was to examine the lignin degradation
in fermentation of cocoa pod husk (CPH) when fermented by Phanerochaete chrysosporium. The
research methods was performed using three treatments and four replications. T0 = fermentation of CPH
in 10 days, T1 = fermentation of CPH in 15 days, and T2 = fermentation of CPH in 20 days. The mixture was
put into a container aerobically. The variables observed were covering Dry Matter (DM), Crude Protein
(CP), Crude Fiber (CF), Crude Fat (CFt), ash and lignin content. This study was designed using the completely
randomized research design with a unidirectional pattern analysis of variance (oneway ANOVA).
Significant variables went through Duncan's Multiple Range Test (DMRT). The result showed that the
lower lignin content was T2 = fermentation of CPH in 20 days = 6.40 ± 0.12%. It could be concluded that
the addition of fungus Phanerochaete chrysosporium on fermented CPH during 20 days was the lower lignin
content in fermentation of CPH.
Keywords : lignin, fermentation, cocoa pod husk, Phanerochaete chrysosporium