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1st Int. Transborder Conf. of the Timor Island: Timor %u2013 Science without borderDili, 7-8 May 202530Effect of Effective Microorganism-4 Levels In Innoculum On Fiber Fractions of Fermented Dry Coffee HusksS. E. Jediut; T. O. Dami Dato; G. A. Y.Lestari and M.L. Mullik*Fakultas Peternakan, Kelautan dan Perikanan, Universitas Nusa CendanaJln. Adisucipto, Penfui, Kupang, Indonesia 85001*Corresponding author: marthenmullik@staf.undana.ac.idAbstractThe objective of the study was to assess the effects of the levels of Effective Microorganism 4 (EM4) on the fiber components of fermented coffee husks. The study was designed using an experimental method with a Completely Randomized Design pattern, consisting of 6 treatments: (LI-0) coffee husk without EM4, (LI-2) coffee husk + 2 ml EM4, (LI-4) coffee husk + 4 ml EM4, (LI-6) coffee husk + 6 ml EM4, (LI-8)coffee husk + 8 ml EM4, and (LI-10) coffee husk + 10 ml EM4. Each treatment was repeated 4 times. The observed parameters were NDF, ADF, cellulose, hemicellulose, and lignin content. The data were analyzed using analysis of variance. The results showed that NDF content (ranging from 54.40%u201357.74%) and lignin content (ranging from 23.60%u201326.14%) were significantly affected by the EM4 inoculum level in fermented coffee husks. In contrast, ADF content (ranging from 44.94%u201347.65%), cellulose content (ranging from 17.43%u201323.69%), and hemicellulose content (ranging from 9.31%u201310.75%) were not significantly affected by the EM4 inoculum level in the fermented coffee husks. It can be concluded that the best treatment for NDF, ADF, and hemicellulose content was at the 8 ml level, while the best level for cellulose content was at 4 ml, and for lignin content, it was at 6 ml.Keywords: Dried Coffee Husk, EM4 Inoculum Level, Fermentation, Fiber Components.