Sundari, Sundari and Rosningsih, Sonita (2014) Palm Kernel Cake Fermented With Candida utilis for Mannose-Enriched Local Feed Supply. International Journal Of Scientific & Engineering Research, 5 (9). ISSN 2229-5518
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Abstract
Abstract— Nutritional value evaluation on palm kernel cake (PKC) was conducted using Candida utilis. Experiment was assigned to Completely Randomized Design with two treatments, with fermentation and non-fermentation. Fermentation was carried on at 36°C for two days. Result showed that fermentation increased crude protein level of palm kernel cake from 22.18% to 26.07%, while NFE level diminished from 15.82% to 6.36%. Crude fiber increased not significantly in PKC and Fermented PKC namely 37.43% and 37.,84%, respectively. Crude fat decreased insignificantly, in that crude fiber of PKC and fermented PKC was 9.13% and 8.89%, respectively. Ash was 9.13% and 8.89%, respectively, and mannose increased insignificantly as much as 2.19% and 3.56%. Fiber volume fraction undergoing significant increase was hemicellulose, from 21.12% to 22.93%, while cellulose insignificantly increased from 38.9% to 41.13%, lignin insignificantly decreased from 21.12% to 19.18%. It was concluded that fermented Palm Kernel Cake product provided essential nutritional values for poultry (hemicellulose, mannane and mannose) that potentially improved poultry health. Index Terms—Candida utilis, Mannose, Palm Kernel Cake.
| Item Type: | Article |
|---|---|
| Subjects: | S Agriculture > SF Animal culture |
| Divisions: | Fakultas Agroindustri > Program Studi Peternakan |
| Depositing User: | Ir. MS Sonita Rosningsih |
| Date Deposited: | 27 Nov 2019 06:40 |
| Last Modified: | 27 Nov 2019 06:40 |
| URI: | http://eprints.mercubuana-yogya.ac.id/id/eprint/1605 |
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