The Role of Humic Acid in Palm Kernel Cake Fermented by Aspergillus niger for Poultry Ration

Research Article

**The Role of Humic Acid in Palm Kernel Cake Fermented by Aspergillus niger for Poultry Ration**

Mirnawati, Yose Rizal, Yetti Marlida and I. Putu Kompiang

An experiment was conducted to improve the nutrient content of palm kernel cake through fermentation by Aspergillus niger with combination humid acid dosage and fermented time. The experiment used Complete Randomize Design (CRD) with 3 x 3 factorial and twice replication. The first factor was humic acid dosage: (1) 0 ppm, (2) 100 ppm and (3) 200 ppm. The second factor was fermented time: (1) 5 day, (2) 7 day and (3) 9 day. The parameters were dry matter, crude protein and crude fiber. The result of study showed that there was no significantly (p>0.05) interaction between humic acid dosage and fermented time to dry matter, but against crude protein and crude fiber, there were highly significant interaction (p<0.01). Humic acid dosage were not (p>0.05) effected to dry matter, but against crude protein and crude fiber, there were significant (p<0.01) effect. Fermented time showed that there were highly significant (p<0.01) effect to dry matter, crude protein and crude fiber. The conclusion was palm kernel cake which was fermented by Aspergilus niger showed that humic acid 100 ppm and fermented time 7 day had a better content. This condition can be seen in crude protein 23,20%, crude fiber 10,59% and dry matter 42.38%.

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Mirnawati, Yose Rizal, Yetti Marlida and I. Putu Kompiang, 2010. The Role of Humic Acid in Palm Kernel Cake Fermented by Aspergillus niger for Poultry Ration. Pakistan Journal of Nutrition, 9: 182-185.

DOI: 10.3923/pjn.2010.182.185

URL: https://scialert.net/abstract/?doi=pjn.2010.182.185

Pakistan Journal of Nutrition

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Authors

Mirnawati

Yose Rizal

Yetti Marlida

I. Putu Kompiang

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Research Article

**The Role of Humic Acid in Palm Kernel Cake Fermented by Aspergillus niger for Poultry Ration**

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