Abstract. Two plants as condensed tannin (CT) sources were supplemented to protein trash fish silage (TFS) to observe their effect on in vitro ruminal fermentation product, micobial protein synthesis, and digestibility. CT supplementation on protein trash fish silage was on control proportion (0), under optimum level (2.0%), at optimum level (4.0%), and above optimum level (6.0%) of g TFS); of protein precipitation of bovine serum albumin (BSA) with CT from L. leucocephala; and under optimum level (1.5%), at optimum level (3.0%) and above optimum level (4.5% of g TFS), BSA protein precipitation with CT from C. calothyrsus. The effect on degradation in ruminal fluid and ruminal fluid followed by incubation in HCl-pepsin was evaluated using a modified two-step in vitro method. The CT level of L. leucocephala and C. calothyrsus was 4 and 6%, respectively with protein precipitation BSA was 26.25 and 31.77 g BSA/g CT, respectively. CT supplementation to trash fish silage, ruminal fermentation product (NH3-N, C2, C3, and total VFAs) and digestibility (DM and OM) decreased and increased total CP digestibility (in HCl-pepsin). The difference was attributed to CT source without affecting ruminal microbial protein synthesis. CT of L. leucocephala was better in increasing total protein digestibility (70%) than that of C. calothyrsus (15%). It indicated that CT of C. calothyrsus was less effective in protected TSF protein degradation in rumen compared to that of L. leucocephala.Key words: condensed tannin, Leucaena, Calliandra leaves, rumen fermentation, trash fish silage Abstrak. Dua tanaman sebagai sumber tanin kondensasi ditambahkan pada protein silase ikan rucah (SIR) untuk mengetahui pengaruhnya terhadap produk fermentasi dan sintesis protein mikrobia rumen, dan kecernaan secara in vitro. Penambahan tanin kondensasi pada protein silase ikan rucah pada proporsi kontrol (0), di bawah level optimum (2,0%), level optimum (4,0%), dan di atas level optimum (6,0% of g SIR) presipitasi protein bovine serum albumin (BSA) dengan tanin kondensasi L. leucocephala dan di bawah level optimum (1,5%), level optimum (3,0%), dan di atas level optimum (4,5% of g SIR) presipitasi protein BSA dengan tanin kondensasi C. calothyrsus. Pengaruh degradasi di dalam cairan rumen dan inkubasi dalam HCl-pepsin dievaluasi menggunakan metode in vitro dua tahap. Kadar tanin kondensasi L. leucocephala dan C. calothyrsus berturut-turut 4, 6% dengan presipitasi protein BSA 26.25, 31.77 g BSA/g tanin kondensasi. Penambahan tanin kondensasi pada silase ikan rucah, produk fermentasi rumen (NH3-N, C2, C3, and VFAs total) dan kecernaan (BK and BO) di dalam rumen menurun dan meningkatkan kecernaan PK total (dalam HCl-pepsin/paska rumen). Perbedaan tersebut dipengaruhi oleh sumber tanin kondensasi tanpa mempengaruhi sintesis protein mikrobia di dalam rumen. Penggunaan tanin kondensasi dari L. leucocephala lebih baik dalam meningkatkan kecernaan protein total SIR 70% dibanding C. calothyrsus 15%. Ini menunjukkan bahwa tanin kondensasi dari C. calothyrsus kurang ...

The study was conducted to determine the enzyme activity, fiber fraction and digestibility in the fermentation process of cocoa pod. The substrate used was the cocoa pod while the fungi were Phanerochaete chrysosporium, Pleurotus ostreatus and Schizophyllum commune. Cocoa pod was chopped, finely ground and then dried. The solid state fermentation was conducted in a 250 ml Erlenmeyer flask as the fermenter. Erlenmeyer flask was filled with 100 g of cocoa pod, which was then inoculated with mold as much as 5% of the weight of the substrate based on the dry matter. The fermentation process used a shaker incubator at a speed of 150 rpm and temperature of 30°C for 7 days. Fungi was grown in liquid medium for preparation. Fermentation conducted with four different fungi as treatment and five replications, those are T1 = fermentation of cocoa pod without fungi addition, T2 = fermentation of cocoa pod with P. chrysosporium addition, T3 = fermentation of cocoa pod with P. ostreatus addition, and T4 = fermentation of cocoa pod with S. commune. Fermentation was performed by adding 100 g of cocoa pod and 5% of fungi (dry matter bassis) on a 250 ml Erlenmeyer. Variables observed were enzyme activity, fiber fraction and digestibility. This study was designed using completely randomized design with a unidirectional pattern analysis of variance, followed with Duncan's multiple range test. The results showed that fermentation using P. chrysosporium has highest lignin peroxidase enzyme activity of 0.52±0.04 U/ml and mangan peroxidase 0.06±0.00 U/ml, neutral detergent fiber 75.54±0.41%, acid detergent fiber 68.10±0.30%, lignin 26.86±0.19%, cellulose 27.17±0.25%, hemicellulose 6.77±0.52%, dry matter digestibility 69.70±0.43% and organic matter digestibility 69.59±1.03%. The conclusion from this research is the fermentation by using fungi P. chrysosporium addition has the best result to degradate lignin.(Keywords: Cocoa pod, Digestibility, Enzyme activity, Fermentation, Fiber fraction) INTISARI Penelitian ini dilakukan untuk mengetahui aktivitas enzim, fraksi serat dan kecernaan dalam proses fermentasi pod kakao. Substrat yang digunakan yaitu kulit buah kakao (KBK) sedangkan kapang yang digunakan adalah Phanerochaete chrysosporium, Pleurotus ostreatus dan

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