| dc.description.abstract | The nutritive value of cacao pod can be improved by the addition of another materials and further fermentatlon process utilizinq Tricoderma viride. This wrocess is expected to be able to improve the nutritive' value of cacao pod equivalent to the green forage commonly used in ruminants feedinq. The objective of this experiment is to explore the potentials of cacao pod and palm kernel residu mixture compared to the commoniy used green forage. In the initial step of fermentation process was determinet the right ratio between cacao pod (CP) and palm kernel residu (PKR) (CP/PKR = 7 : 1, 6 : 2, 5 : 3, and 4 : 4); then incubation/fermentation time (0, 7, 10 and 13 days), and then followed by in vitro test. The second step was in vitro determination of the utilization of result from the first step in feed. The third step was in vivo test of biomass quality produced from the second step with two commonly used feed (Klng grass and Caliandra). In this test 9 growlng cows were used. The best result from the initial in vitro exweriment was obtained from ratio of CP/PKR 4 : 4 with YO days incubation time (NH, = 2.583 mM: VFA = 67.87 mM: KCBK = 31.14%, and KCBO 2 32.53%). From the third experiment (in vivo) was obtained BK consumption per pellet 30% King rass, followed by feed pellet 60% blomas CP BK and last 7 y from the used of feed pellet 25% Caliandra (BK consumption : 3.639, 3.033 and 3.018 kg/days, respectively; BK digestibility 29.82, 27.00 and 25.48%, respectively). But the highest to the lowest rate of daily body welght increase was obtained from feeding 30% King grass, 25% Caliandra and 60% CP PKR biomass (0.746, 0.492, and 0.127 kgfday), respectively. | id |
