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Pakistan Journal of Nutrition
  Year: 2013 | Volume: 12 | Issue: 12 | Page No.: 1085-1088
DOI: 10.3923/pjn.2013.1085.1088
 
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Improving the Quality of Palm Kernel Cake Through Fermentation by Eupenicillium javanicum as Poultry Ration
Mirnawati , Ade Djulardi and Yetti Marlida

Abstract:
An experiment was conducted to improve the nutrient content of palm kernel cake through fermentation by Eupenicillium javanicum with combination inoculums dosage and fermented time. The experiment used complete randomized design (CRD) with 3x3 factorial and twice replication. The first factor was inoculums dosage: (1) 4, (2) 7 and (3) 10%. The second factor was fermented time: (1) 7 days, (2) 11 days and (3) 15 days. The parameters were dry matter, crude protein, crude fiber and fat of palm kernel cake fermented. The result of study showed that there was highly significant (p<0.01) interaction between inoculums dosage and fermented time to dry matter, crude protein and crude fiber but crude fat was no interaction (p>0.05). Each factor, inoculums dosage and fermented time were significantly (p<0.05) affected to dry matter, crude protein, crude fiber and crude fat. It is concluded that palm kernel cake fermented by Eupenicillium javanicum showed inoculums dosage 10% and fermented time 11 days had a better nutrient content. This condition can be seen in dry matter (42.21%), crude protein 26.27% and crude fiber 11.37% of palm kernel cake fermented.
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How to cite this article:

Mirnawati , Ade Djulardi and Yetti Marlida, 2013. Improving the Quality of Palm Kernel Cake Through Fermentation by Eupenicillium javanicum as Poultry Ration. Pakistan Journal of Nutrition, 12: 1085-1088.

DOI: 10.3923/pjn.2013.1085.1088

URL: https://scialert.net/abstract/?doi=pjn.2013.1085.1088

 
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