Quality of Fermented Coffee Skin Waste with Several Types of Probiotics and Fermentation Time


 Coffee skin waste, which is abundant in Bali's coffee-producing regions, has not been utilized and become a public health hazard. Therefore, it necessary to make an effort utilize as beneficial raw material for animal feed, while simultaneously enhancing its quality through fermentation. Using various types of probiotics, the research conducted seeks improve fermentation coffee waste. The study employed completely randomized design with four kinds probiotics: EM-4 (P1), Bio Bali Tani (P2), MOL from husk (P3), Aspergillus niger (P4), each treatment being administered three times. In weeks 1, 2, 3, grade fermented product was evaluated laboratory. results demonstrated that residue improved by reducing crude fiber content 27.17–29.46% 19.18–19.44% increasing protein 9.53–10.23% 11.56–17.67%. optimal period 2 weeks, concentration 14.67%, significantly different (P 0.05) 1 week 3 weeks. It statistically significant LMO probiotics were 16.67% higher than Bio-Bali Tani, probiotics. can be concluded waste feed enhance (CP) content, local microorganisms (LMO) time two optimal.