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1st Int. Transborder Conf. of the Timor Island: Timor %u2013 Science without borderDili, 7-8 May 202547The Effect of Fermentation Duration Using Effective Microorganism4 As Inoculum on the Nutrient Content of Coffee HusksKornelia Linda*, Twenfosel O. Dami Dato and Markus M. Kleden1Faculty of Animal Husbandry, Marine Science and Fisheries, Universitas Nusa Cendana,Jl. Adisucipto, Kupang, NTT 85001, Indonesia*Corresponding author: lindahkornelia160@gmail.comAbstractThis study aimed to determine the effect of fermentation duration on the nutrient content of fermented coffee pulp flour. A Completely Randomized Design (CRD) was used with 6 treatments: LF-0 (0 days of fermentation), LF-2 (2 days), LF-4 (4 days), LF-6 (6 days), LF-8 (8 days), and LF-10 (10 days). Each treatment was repeated 4 times. The observed parameters were dry matter content, organic matter, crude protein, and crude fibre. Data were analysed using analysis of variance (ANOVA) and Duncan's test. The results showed that fermentation duration had a significant effect (P<0.05) on the contents of dry matter, organic matter, crude protein, and crude fibre. Fermentation of coffee pulp increased dry matter content at 4 days of fermentation (64.47%), organic matter at 10 days (93.32%), and crude protein at 2 days (10.45%), while it decreased crude fibre content at 4 days of fermentation (3.67%). It was concluded that the nutrient content of coffee pulp depends on the fermentation duration, with the best fermentation time being 2 days.Keywords: Leucaena, alley cropping, Timor-Leste, psillid-resistant, drylands.