Palm Kernel Cake Fermented With Candida utilis for Mannose-Enriched Local Feed Supply

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.