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.