Evaluasi Kualitas Sifat Fisikokimia Ampas Kelapa (Cocos nucifera L.) Fermentasi dan Amofer Selama Penyimpanan

Abstract

Penelitian ini bertujuan mengevaluasi pengaruh metode pengolahan dan umur simpan terhadap kualitas fisikokimia ampas kelapa (Cocos nucifera L.) sebagai bahan baku pakan alternatif. Penelitian menggunakan rancangan acak lengkap (RAL) pola faktorial 2 x 3 dengan faktor umur simpan (minggu 4 dan 24) dan metode pengolahan yaitu ampas kelapa kering (P1), ampas kelapa fermentasi (P2), dan ampas kelapa amofer (P3). Hasil penelitian menunjukkan adanya interaksi antara umur simpan dan metode pengolahan terhadap kadar air, aktivitas air, berat jenis (P<0,01), dan kerapatan tumpukan (P<0,05). Tidak ditemukan pertumbuhan jamur secara visual pada seluruh perlakuan. Secara nutrien, P2 menghasilkan serat kasar terendah (23,29%) dan bahan ekstrak tanpa nitrogen (BETN) tertinggi (54,18%), sedangkan P3 menghasilkan protein kasar lebih tinggi (7,55%) dan penurunan lemak kasar terrendah (9,48%) dibanding P1. Dengan demikian, fermentasi dan amofer berpotensi meningkatkan kualitas fisikokimia serta mempertahankan stabilitas penyimpanan ampas kelapa hingga 24 minggu penyimpanan.

This study aimed to evaluate the effects of processing methods and storage duration on the physicochemical quality of coconut dregs (Cocos nucifera L.) as an alternative feed ingredient. A 2 x 3 factorial completely randomized design (CRD) was employed with storage duration (4 and 24 weeks) and processing method consisting dried coconut dregs (P1), fermented coconut dregs (P2), ammoniation– fermentation coconut dregs, amofer (P3). The results showed significant interactions between storage duration and processing method on moisture content, water activity (P<0,01), and specific gravity (P<0,05). No visible mold growth was observed in any treatment throughout the storage period. In terms of nutrient composition, P2 resulted in the lowest crude fiber (23.29%) and the highest nitrogen-free extract (NFE) content (54.18%), whereas P3 showed the highest crude protein content (7.55%) and the lowest crude fat content (9.48%) compared with P1. Overall, fermentation and amofer treatments have the potential to improve the physicochemical quality and maintain the storage stability of coconut dregs for up to 24 weeks.