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Abstract

Moringa oleifera leaves have remarkably high nutritional value, yet their use as ruminant feed remains suboptimal because high crude fiber levels limit nutrient bioavailability. This study investigated whether solid-state fermentation with a locally isolated Trichoderma koningiopsis AA1 (STk-AA1) strain could enhance nutrient availability and in vitro digestibility of moringa leaf flour. A Completely Randomized Design (CRD) was employed, with three fermentation durations (0, 4, and 8 days), each replicated three times. This experimental design yields 6 degrees of freedom, which is acceptable, although the statistical power to detect a significant difference is not particularly strong. Parameters evaluated were Dry Matter Digestibility (DMD), Organic Matter Digestibility (OMD), Gross Energy (GE), and soluble protein content. Contrary to the initial hypothesis, fermentation with STk-AA1 for 4 and 8 days significantly (P<0.05) reduced DMD, OMD, GE, and soluble protein compared to the unfermented control. These outcomes suggest that T. koningiopsis AA1 under the applied conditions does not improve, but rather diminishes, the nutritional quality of moringa leaf flour, indicating that fermentation parameters such as duration, inoculum density, and incubation conditions require further optimization before this strain can be recommended for practical feed application.

Keywords

In vitro digestibility Moringa leaves Trichoderma koningiopsis AA1 Solid-state fermentation

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How to Cite
Iswanti, O., Mulyono, A. M. W., Husein, M., Sukaryani, S., & Qui, N. H. (2026). Nutrient Content and In Vitro Digestibility of Moringa Leaves (Moringa oleifera) Fermented Using Trichoderma koningiopsis. ANIMAL PRODUCTION, 28(3), 191-199. https://doi.org/10.20884/1.jap.2026.28.3.393
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