Fermentasi Bungkil Inti Sawit Dengan Candida utilis Untuk Perbaikan Kecernaan Pada Itik

The purpose of this study is evaluated the nutrient content and digestibility of the Palm Kernel
Cake(PKC) and fermented of PKC(FPKC) on the Ducks. Fermentation process of PKC using yeast
Candida utilis on a 2-day incubation time, temperature of 36˚C and 70% water content in a row :
produced the crude protein content from 22.18% to 26.07% , ETN from 15.82% to 6.36% , mannose
content increased from 2.19% to 3.56%, hemicellulose increased from 21.12% to 22.93%, lignin
decrease from 21.12% to 19.18%. Value of protein digestibility in vitro for PKC 29.542% and FPKC
is 58.82%. Apparent Metabolizable Energy (AME) on Ducks and AME nitrogen corrected zero
(AMEN) of PKC respectively as follows 3450.46 ; 3443.11 kcal/kg and FPKC are 4124.96 ; 4119.01
kcal/kg. Nutrient digestibilities (DM, OM, CP, EE and CF) of PKC respectively as follows : 37.22;
37.29; 10.72; 4.37; 15.65% and for FPKC are : 34.92; 34.93; 10.78; 4.57; 15.81%. It can be concluded
that fermentation process of PKC using Candida utilis can improve the nutritional value: increased
crude protein and hemiselolosa (mannan and mannose) which could increase the poultry health , and
able to increase the value of nutrient digestibility and metabolizable energy on ducks.
Keywords: Fermentation, PKC, Candida utilis, Nutrient-digestibility, Duck.