Optimizing Murrah Buffalo Feed with Local Microorganism Fermented Coffee Fruit Skin

Oct 13, 2025 by talynt.org 107 views

Optimizing Murrah Buffalo Feed with Local Microorganism Fermented Coffee Fruit Skin

Introduction

The utilization of agricultural waste as animal feed is becoming increasingly important in efforts to achieve efficiency and sustainability in animal husbandry. One of the potential waste products is the skin of coffee fruit, which is often discarded during the coffee processing stage. This study examines the influence of the skin of fermented coffee fruit with local microorganisms on the performance of male buffalo. The use of fermented coffee fruit skin as animal feed has the potential to reduce waste, increase the profitability of livestock businesses, and contribute to a more environmentally friendly agricultural system.

Background

The coffee industry is a significant contributor to the economy of many countries, including Indonesia. However, the processing of coffee fruit generates a large amount of waste, including the skin of the fruit. This waste is often discarded, resulting in a significant loss of potential resources. The skin of coffee fruit is rich in nutrients, including protein, fiber, and other essential micronutrients. By utilizing this waste product as animal feed, farmers can reduce the cost of feed production and increase the profitability of their livestock businesses.

Methodology

This study was conducted at the Pig and Buffalo Hybrid Breeding Center in Silangit District, Siborong-Borong Regency, North Sumatra, in the April to September 2012 period. Four male buffalo murrah with an initial body weight of 174.23 ± 11.57 kg were used as research subjects. The research method used the Latin Square Design (LSD) design with four treatments. The treatments given were:

*** P0: ** 20% of the skin of the flesh of coffee fruit without fermentation in concentrate *** P1: ** 10% Fermented Coffee Fuel Skin in Concentrate *** P2: ** 20% Fermented Coffee Fuel Skin in Concentrate *** P3: ** 30% Fermented Coffee Fuel Skin in Concentrate

Results

The results of this study showed that the skin of fermented coffee fruit with local microorganisms had a positive impact on the performance of buffalo murah. The average feed consumption (kg/head/day) each for P0, P1, P2, and P3 was 6.51; 7.06; 6.93; and 6.87, respectively. The average body weight gain (kg/head/day) each for P0, P1, P2, and P3 was 0.46; 0.67; 0.58; and 0.53, respectively. The average feed conversion each for P0, P1, P2, and P3 was 14.29; 10.53; 12.60; and 12.90, respectively. Statistically, the use of fermented coffee fruit skin had a significant effect (p <0.05) on feed consumption, very significant (p <0.01) on the increase in body weight, and significant (p <0.05) on the conversion of feed in buffalo Murrah.

Discussion

This study proves that coffee fruit skin can be used as an alternative to animal feed after being fermented with local microorganisms. The use of fermented coffee fruit skin up to 30% in concentrate proved effective in increasing the performance of buffalo murah. This opens new opportunities for farmers in utilizing coffee waste as a more efficient and sustainable source of feed. Furthermore, this research has important implications in efforts to increase the added value of the coffee industry in Indonesia. By utilizing coffee fruit leather as animal feed, farmers can reduce the cost of feed production and increase the profitability of livestock businesses.

Conclusion

This study opens opportunities for the development of more directed and specific fermentation technology to improve the quality of coffee fruit skin as livestock feed. Further research is needed to examine the effect of fermentation on the nutritional content of the skin of coffee fruit and its effect on the health of buffalo murah in the long run. The development of appropriate and sustainable fermentation technology will be the key to utilizing optimal coffee waste and building a more efficient and sustainable livestock system in the future.

Recommendations

Based on the results of this study, the following recommendations are made:

Further research is needed to examine the effect of fermentation on the nutritional content of the skin of coffee fruit and its effect on the health of buffalo murah in the long run.
The development of appropriate and sustainable fermentation technology is necessary to utilize optimal coffee waste and build a more efficient and sustainable livestock system in the future.
Farmers should consider utilizing coffee fruit skin as animal feed to reduce waste and increase the profitability of their livestock businesses.
The government and other stakeholders should provide support for the development of more directed and specific fermentation technology to improve the quality of coffee fruit skin as livestock feed.

Future Research Directions

Future research should focus on the following areas:

The effect of fermentation on the nutritional content of the skin of coffee fruit and its effect on the health of buffalo murah in the long run.
The development of more directed and specific fermentation technology to improve the quality of coffee fruit skin as livestock feed.
The utilization of coffee fruit skin as animal feed in different types of livestock, such as cattle and pigs.
The economic and environmental impact of utilizing coffee fruit skin as animal feed.

Limitations of the Study

This study has several limitations, including:

The small sample size of the study, which may not be representative of the larger population.
The use of a single type of fermentation technology, which may not be applicable to other types of coffee fruit skin.
The lack of information on the nutritional content of the skin of coffee fruit and its effect on the health of buffalo murah in the long run.

Conclusion

In conclusion, this study demonstrates the potential of utilizing fermented coffee fruit skin as animal feed to improve the performance of buffalo murah. The use of fermented coffee fruit skin up to 30% in concentrate proved effective in increasing the performance of buffalo murah. This opens new opportunities for farmers in utilizing coffee waste as a more efficient and sustainable source of feed. Further research is needed to examine the effect of fermentation on the nutritional content of the skin of coffee fruit and its effect on the health of buffalo murah in the long run.
Frequently Asked Questions (FAQs) about Utilizing Fermented Coffee Fruit Skin as Animal Feed

Introduction

The utilization of fermented coffee fruit skin as animal feed has gained significant attention in recent years due to its potential to reduce waste, increase the profitability of livestock businesses, and contribute to a more environmentally friendly agricultural system. However, there are still many questions and concerns about this practice. In this article, we will address some of the frequently asked questions (FAQs) about utilizing fermented coffee fruit skin as animal feed.

Q: What is fermented coffee fruit skin?

A: Fermented coffee fruit skin is the skin of coffee fruit that has been fermented with local microorganisms. The fermentation process breaks down the complex compounds in the skin, making it more easily digestible by animals.

Q: What are the benefits of using fermented coffee fruit skin as animal feed?

A: The benefits of using fermented coffee fruit skin as animal feed include:

Reduced waste: Fermented coffee fruit skin can be used as a substitute for traditional animal feed, reducing the amount of waste generated by the coffee industry.
Increased profitability: Using fermented coffee fruit skin as animal feed can increase the profitability of livestock businesses by reducing the cost of feed production.
Environmental benefits: Fermented coffee fruit skin can help to reduce the environmental impact of the coffee industry by reducing the amount of waste generated and the amount of energy required to produce traditional animal feed.

Q: Is fermented coffee fruit skin safe for animals to eat?

A: Yes, fermented coffee fruit skin is safe for animals to eat. The fermentation process breaks down the complex compounds in the skin, making it more easily digestible by animals. However, it is still important to ensure that the fermented coffee fruit skin is properly processed and handled to prevent any potential health risks.

Q: How is fermented coffee fruit skin processed?

A: Fermented coffee fruit skin is typically processed through a series of steps, including:

Collection and sorting: The coffee fruit skin is collected and sorted to ensure that it is free from contaminants and other impurities.
Fermentation: The coffee fruit skin is fermented with local microorganisms to break down the complex compounds in the skin.
Drying: The fermented coffee fruit skin is dried to remove excess moisture and prevent spoilage.
Milling: The dried fermented coffee fruit skin is milled into a fine powder or pellet that can be easily mixed with other animal feed ingredients.

Q: Can fermented coffee fruit skin be used as a substitute for traditional animal feed?

A: Yes, fermented coffee fruit skin can be used as a substitute for traditional animal feed. However, it is still important to ensure that the fermented coffee fruit skin is properly formulated and balanced to meet the nutritional needs of the animals.

Q: What are the potential challenges of using fermented coffee fruit skin as animal feed?

A: Some of the potential challenges of using fermented coffee fruit skin as animal feed include:

Limited availability: Fermented coffee fruit skin may not be widely available in all regions, which can make it difficult to source.
High cost: Fermented coffee fruit skin may be more expensive than traditional animal feed, which can make it difficult for farmers to adopt.
Limited knowledge: There may be limited knowledge and expertise available on the use of fermented coffee fruit skin as animal feed, which can make it difficult for farmers to implement.

Q: What is the future of fermented coffee fruit skin as animal feed?

A: The future of fermented coffee fruit skin as animal feed is promising. As the demand for sustainable and environmentally friendly agricultural practices continues to grow, the use of fermented coffee fruit skin as animal feed is likely to become more widespread. Additionally, ongoing research and development are expected to improve the quality and availability of fermented coffee fruit skin as animal feed.

Conclusion

In conclusion, utilizing fermented coffee fruit skin as animal feed has the potential to reduce waste, increase the profitability of livestock businesses, and contribute to a more environmentally friendly agricultural system. However, there are still many questions and concerns about this practice. By addressing some of the frequently asked questions (FAQs) about utilizing fermented coffee fruit skin as animal feed, we can better understand the benefits and challenges of this practice and work towards a more sustainable and environmentally friendly agricultural system.