KECERNAAN IN VITRO DAUN MORINGA OLEIFERA DIFERMENTASI TRICHODERMA KONINGIOPSIS MENGGUNAKAN ENZIM PEPSIN-PANKREATIN SINTETIS

antioxidants. Moringa leaves have a weakness, namely they contain anti-nutrients and fermentation treatment is a step to overcome this. This study aims to study the in vitro digestibility using synthetic pepsin-pancreatin enzymes from Moringa oleifera leaves fermented using Trichoderma koningiopsis AA1. This study was designed using a completely randomized design with a one-way pattern. The treatments consisted of fermentation periods of 0 and 6 days with each treatment repeated 3 times. The variables observed included: dry matter digestibility (DMD), organic matter digestibility (OMD), and crude protein digestibility (CPD). The results of this study indicate that fermentation of Moringa leaves using Trichoderma koningiopsis AA1 has a significant effect on reducing dry matter digestibility and organic matter digestibility. While crude protein digestibility showed no significant changes.