ANALISIS DESKRIPTIF PENGARUH LAMA FERMENTASI AMPAS KELAPA OLEH JAMUR Saccharomycese Cerevisiae

ABSTRACT
This study is about descriptive analysis of the length of fermentation of coconut dregs by
yeast Saccharomyces cerevisiae. The research method used is an experimental method. This study wes done at the animal feed and nutrition laboratory, Faculty of Animal Science and Fiheries, Tadulako University for 4 weeks. Variables measured were physical changes (bulk density and water holding capacity) and chemical properties (crude fibre and crude protein) during fermentation. The results indicated that Bulk density increased from 0.222 (control) to 0.250 (5 day fermentation) and 0,286 (7 day fermentation). Water holding capacity was 3.71 g.water/g sample (control) to 3.73 (5 day fermentation) 3.81 (7 day fermentation). However, crude fibre decreased from 33.96% (control) to 18.52% (5 day fermentation) and 25.58% (7 day fermentatition). In conclusion, fermentation can increase the quality of coconut dregs.

Keyword: Coconut dregs Fermentation, Saccharomyces cerevisiae, Bulk Density, Water Holding
Capacity, Crude Protein, Crude Fiber.