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1st Int. Transborder Conf. of the Timor Island: Timor %u2013 Science without borderDili, 7-8 May 202543Effect of Cow Rumen Fluid Inoculum Levels on the Content and In Vitro Digestibility of Crude Protein and Crude Fiber of Fermented Coffee HusksMeliana B. Kore; Twenfosel O. Dami Dato; Gusti A.Y. Lestari and Marthen L. MullikFakultas Peternakan, Kelautan dan Perikanan, Universitas Nusa CendanaJln. Adisucipto, Penfui, Kupang 85001*Corresponding author: marthenmullik@staf.undana.ac.idAbstractThis study was conducted in Oesapa Selatan Subdistrict, Kupang City, from April to June 2024. It aimed to determine the effect of different levels of cow rumen fluid inoculum on the content and in vitro digestibility of crude protein and crude fiber in fermented coffee husks. The study employed a completely randomized design (CRD) consisting of 5 treatments and 4 replications, totaling 20 experimental units. The treatments were as follows: no inoculum (ICR0), and rumen fluid inoculum at 10 ml (ICR10), 20 ml (ICR20), 30 ml (ICR30), and 40 ml (ICR40) per kg of substrate. The mixtures were fermented for 28 days. Observed variables included crude protein content, crude fiber content, and the in vitro digestibility of crude protein (IVCPD) and crude fiber (IVCFD). Data were analyzed using Analysis of Variance (ANOVA), and treatment differences were assessed using Duncan%u2019s Multiple Range Test. The results showed that increasing levels of rumen fluid significantly decreased crude fiber content from 28.09% to 23.64%, increased crude protein content from 8.83% to 10.41%, enhanced IVCPD from 52.06% to 64.45%, and improved IVCFD from 22.83% to 28.87%. It can be concluded that cow rumen fluid is effective as a starter inoculum for fermenting coffee husks, as indicated by increased nutrient content and digestibility, and reduced crude fiber content. The best results were observed at the level of 40 ml/kg of substrate.Keywords: inoculum, coffee husk, nutrient content, in vitro digestibility