SENSIANA NITJANO Pengarang Asrul, S.Pd., M.Si Dosen Pembimbing 2 Dr. Radempta Wea, S.Pt., MP Dosen Pembimbing 1 Asrul, S.Pd., M.Si Penguji 2 Dr. Theresia N. I. Koni, S. Pt, M.Si Penguji 1 Dr. Redempta Wea, S. Pt., MP Penguji 1 Ir. Bachtaruddin Badewi, M.Si Penguji 2 AHMAD FADIL Contributor

This study aims to assess the nutritional quality of tamarind seeds using water sugar with different fermentation times. This research was conducted for (3) months from May-July 2020 at the Kupang State Agricultural Polytechnic Campus. This research was an experimental study designed using a completely randomized design (CRD) with 4 treatments 5 replications consisting of R0: Tamarind + 10% water sugar for 0 days, R1: Tamarind + 10% water sugar for 5 days, R2: Tamarind seeds + 10% water sugar for 10 days, R3: Tamarind seeds + water sugar 10% for 15 days which was repeated 5 times. The variables observed in this study were dry matter, crude protein, crude fat, crude fiber and ash content. . The results showed that the duration of fermentation of tamarind beans significantly affected dry matter, crude protein, crude fat, crude fiber and ash. In conclusion, fermentation of tamarind seeds using water sugar with different fermentation time can increase dry matter, ash content, crude protein, crude fat and reduce crude fiber, with the best fermentation time is 15 days so it is suggested that biological tests on livestock are necessary.