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Pakistan Journal of Nutrition
  Year: 2017 | Volume: 16 | Issue: 7 | Page No.: 508-513
DOI: 10.3923/pjn.2017.508.513
Effect of Manganese (Mn2+) Addition on Cocoa Pod Fermentation with Phanerochaete chrysosporium
Engkus Ainul Yakin, Zaenal Bachruddin, Ristianto Utomo and Ria Millati

Abstract:
Objective: The study was conducted to determine the effect of manganese (Mn2+) addition on cocoa pod fermentation using Phanerochaete chrysosporium Pc2804. The enzyme activities of LiP and MnP, as well as the fiber fraction and digestibility of the cocoa pod, were evaluated. Methodology: The treatments were as follows: T1 = Cocoa pod fermentation without Mn2+, T2 = Cocoa pod fermentation with the addition of 200 μg Mn2+ g–1 substrate, T3 = Cocoa pod fermentation with the addition of 400 μg Mn2+ g–1 substrate, T4 = Cocoa pod fermentation with the addition of 600 μg Mn2+ g–1 substrate and T5 = Cocoa pod fermentation with the addition of 800 μg Mn2+ g–1 substrate. The observed variables were LiP and MnP activity, analysis of the fiber fraction including NDF, Acid Detergent Fiber (ADF), lignin, cellulose and hemicellulose and an analysis of in vitro digestibility. Results: The results showed that the addition of 600 μg Mn2+ g–1 substrate to cocoa pod fermentation with Phanerochaete chrysosporium produces the highest LiP and MnP activities: 0.199±0.00 and 0.098±0.00 U mL–1, respectively (p<0.05). The addition of 600 μg Mn2+ g–1 substrate to cocoa pod fermentation with Phanerochaete chrysosporium Pc2804 causes a decrease in NDF (75.83±0.78%), ADF (67.49±0.41%), lignin (25.27±0.41%), hemicellulose (8.34±1.05%) and cellulose (31.53±0.68%) (p<0.05). The addition of 600 μg Mn2+ g–1 substrate to cocoa pod fermentation with Phanerochaete chrysosporium Pc2804 produced the highest DM digestibility, which was 70.86±0.22% and the highest OM digestibility, which was 70.47±0.47% (p<0.05). Conclusion: The conclusion of this study is that the addition of 600 μg Mn2+ g–1 substrate to cocoa pod fermentation with Phanerochaete chrysosporium Pc2804 gives the best digestibility of the cocoa pod.
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How to cite this article:

Engkus Ainul Yakin, Zaenal Bachruddin, Ristianto Utomo and Ria Millati, 2017. Effect of Manganese (Mn2+) Addition on Cocoa Pod Fermentation with Phanerochaete chrysosporium. Pakistan Journal of Nutrition, 16: 508-513.

DOI: 10.3923/pjn.2017.508.513

URL: https://scialert.net/abstract/?doi=pjn.2017.508.513

 
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