Evaluation of the production of crude tannin extract from coffee husk as a feed additive for ruminant rations using the maceration method

Abstract

Abstract Feed contributes 60-80% in livestock business. The main problem in ruminant farming in tropical areas such as Indonesia is the lack of availability of forage in the dry season, while in the rainy season its availability is abundant. For this reason, there is a need for preservation efforts using the silage method. However, the use of this silage method can reduce the nutritional content of fresh grass, especially protein. One of the additive properties of tannins is that they can bind to proteins. The preliminary study indicated that the addition of 9 g of tannin additives per kg of grass was able to maintain the protein nutrient content from microbial degradation during the ensilage. The Soxhlet extraction with ethanol as a solvent was used in the preliminary study. The obstacle faced is if we are going to produce on a large scale/business scale as in ruminant businesses in general, such as sheep and cattle. For this reason, an alternative method is needed to produce feed additives for crude tannin extract without using laboratory equipment (Soxhlet equipment) so that it can be applied easily in the field, namely by maceration. The aim of this study was to examine the production of crude tannin extract from coffee husks using the maceration method. The method of maceration used was 40 g of coffee husk powder which was extracted with a polar compound according to treatment (70% acetone, 70% ethanol) as much as 200 ml (room temperature), by shaking using a shaker. Extraction time according to treatment (8 hours, 12 hours and 24 hours). Crude tannin extract was obtained by drying the solid extract in an oven (60°C). The data were analysed for variance in a Completely Randomized Design (CRD) with a factorial of 2X3. Factor I is the type of solvent (70% acetone and 70% ethanol). Factor II is the duration of maceration (8 hours, 16 hours and 24 hours). Each treatment was repeated 2 times. Significantly different results were continued using Duncan Multiple Range Test (DMRT). The results showed that there was no interaction between the effect of the type of organic solvent and maceration duration but each factor, namely the type of organic solvent or maceration durations, had an effect on the tannin content produced and the amount of remaining unextracted coffee husk. Maceration durations for 24 hours using 70% ethanol as a solvent gave the best results for producing crude tannins from coffee husk extract.