The Content of Goroho (Musa Acuminafe, Sp) Banana Peels’ Fiber Fraction Fermented with Rhizopus Oligosphorus and Trichoderma Viride

Abstract

            The present work seeks to explore the content of cellulose fiber, hemicellulose, and lignin fraction in Goroho (local banana) peels fermented with Rhizopus oligosphorus mold and Trichoderma viride mold.  There were six treatments and four replications in this research: P0, Goroho peels without fermentation (control); P1, Goroho peels fermented with Rhizopus oligosphorus 0.3% incubated for 48 hours; P2, Goroho peels fermented with Trichoderma viride 0.3% incubated for 120 hours; P3, Goroho peels fermented with Rhizopus oligosphorus 0.15% incubated for 48 hours, followed by fermentation in Trichoderma viride 0.15% incubated for 120 hours; P4, Goroho peels fermented with Trichoderma viride0.15% incubated for 120 hours, followed by fermentation in Rhizopus oligosphorus0.15% incubated for 48 hours, and; P5: Goroho peels fermented with Rhizopus oligosphorus 0.15% and Trichoderma viride 0.15% incubated for 120 hours. The data were examined using a complete randomized design; Duncan’s multiple range test was performed if there is a significant difference. Based on the results, the fermentation using the Rhizopus oligosphorus and Trichoderma viride is impactful towards: a) Lowering in the cellulose content in P1 by 5.56% (from 17.99 to 16.99%); b) Lowering in the hemicellulose content in all treatments, i.e., P1 to P5, best value on P4 by 46.36% (from 27.24 to 14.61%), and; c) There was an increase in the lignin content in all treatments P1 - P5.