Pre-Treatments of Sonneratia Alba Fruit as The Potential Feed for Ruminant Using Aspergillus Niger at Different Fermentation Times: Tannin Concentration, Enzyme Activity and Total Colonies

The aim of this study was to reduce high level of tannin in mangrove (Sonneratia alba) fruits by fermentation using Aspergillus niger.A completely randomized design was used with four treatments (fermentation time) i.e.A: 7 days, B: 10 days, C: 13 days, D: 16 days and the experiments were performed in four replicates.The parameters measured were total mold colony, tannase enzyme activity, tannin content, and tannin degradation.The results showed that the fermentation time had a significant effect (P<0.05) on total mold colony, tannase enzyme activity, tannin content, and tannin degradation.The highest total colony and tannase enzyme activity were found in treatment B, namely 2.24 x 10 14 cfu/mL and 7.465U/mL, while the lowest tannin content and highest tannin degradation were found in the treatment D, namely 16.03% and 24.42%.The conclusion of this study was that on sixteenth days (Treatment D) fermented Sonneratia alba fruits produced the lowest levels of tannin (16.03%) with the highest level of degradation (24.42%).