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This study aimed to evaluate the fiber fraction component and in-vitro digestibility of cocoa pod husk fermented by local microorganisms (MOL), namely the rumen contents. The research used completely randomized design with 5 treatments of 4 replications each. The dose of MOL to ferment pod cocoa was as follows A: 0 ml/kg of substrate, B: 3 ml/kg of substrate C: 6 ml/kg substrate, D: 9 ml/kg of substrate, and E: 12 ml/kg of substrate. The parameters measured were the fiber fraction component ofdoi:10.1088/1755-1315/287/1/012020 fatcat:etwxg7zlbvbpjoxo5gmljzzpim