Utilization of Fermented Palm Kernel Cake with Sclerotium rolfsii in Broiler Ration

Mirnawati, Mirnawati; Djulardi, Ade; Ciptaan, Gita

doi:10.3923/ijps.2018.342.347

Cited by 9 publications

(7 citation statements)

References 9 publications

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“…Each of fresh palm bunches produces 5% of palm kernel and it also produces 45-46% of palm kernel cake or 2.0-2.5% by weight of palm bunches. Nutritional content of palm kernel cake is 17.31% crude protein, 7.14% crude fat, 27.62% crude fiber, 0.27% Ca, 0.94% P and 48.4 ppm Cu (Mirnawati et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Sclerotium rolfsii has mannanase enzyme activity of 24.58 U / ml and cellulose activity of 21.89 U / ml and can improve the nutritional quality of palm kernel cake, as seen from 23.66% of crude protein, 16.72% of Crude fiber, 0.22% of crude lipid, 0.75% of Calcium, 0.85% of Phosphor, 57.16% of nitrogen retention, and 25511 kcal/kg metabolizable energy of palm kernel cake. Although there has been an increase in the nutritional content of fermented palm kernel cake with Sclerotium rolfsii, its utilization in broiler rations is only up to 25% (Mirnawati et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Bacillus subtilis Inoculum Doses and Fermentation Time on Enzyme Activity of Fermented Palm Kernel Cake.

Mirnawati¹,

Ciptaan²,

Ferawati³

2019

jwpr

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Palm kernel cake (PKC) was by-product of palm oil industry and it had potential to be one of the poultry ration ingredient However, its utilization for poultry was still limited because of the β-mannan in PKC. In order to increase PKC utilization in poultry ration, fermentation process was done to remodeled β mannan by using Bacillus subtilis. This research conducted a study on the effect of Bacillus subtilis inoculum dose and fermentation time to increase the enzyme activity of FPKC by using CRD with 3 × 3 factorial and 3 replications. Factor A was 3 doses of inoculum Bacillus subtilis: 3%, 5%, and 7%. Factor B was fermentation times which contained: (1) 2 days, (2) 4 days, and (3) 6 days. Parameters used were enzyme activity of mannanase, protease, and cellulase in FPKC. Significant interaction was seen between inoculum doses of Bacillus subtilis and fermentation time. There was also a significant interaction on each of the inoculums dose of Bacillus subtilis and fermentation time on all of the enzyme activity. This study concluded FPKC with Bacillus subtilis of 7% inoculums doses and 6 days fermentation time indicate the best result as seen from 24.27 U/ml of mannanase activity, 10.27 U/ml of protease activity, 17.13 U/ml of cellulose activity of fermented PKC.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Effect of Bacillus subtilis Inoculum Doses and Fermentation Time on Enzyme Activity of Fermented Palm Kernel Cake.

Mirnawati¹,

Ciptaan²,

Ferawati³

2019

jwpr

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show abstract

“…Research on the nutrient contents of PKC indicated quite high nutritive values, i.e., 17.31% CP, 27.62% CF, 7.14% CL, 0.27% Ca, 0.94% P and 48.4ppm Cu (Mirnawati et al 2018). The main concerned of PKC is the low quality of its biological nutritional value such as low digestibility of the protein (53%) in poultry as a consequence of high CF contents, thus causing the low availability of nutrients in PKC.…”

Section: Introductionmentioning

confidence: 99%

The Role of Lactobacillus fermentum in Increasing the Quality and Nutritional Value of Palm Kernel Cake

2023

Int J Vet Sci

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The aim of this study was to obtain the inoculum doses of Lactobacillus fermentum with optimal fermentation time which has the highest protease activity in increasing the protein contents and excellence of fermented palm kernel cake (FPKC). In this study, Palm kernel cake (PKC) and L. fermentum were fed to 30 broiler chicken Cobb strain CP-707 of 4-weeks age (body weight of 1.5kg) under completely randomized block design with a 3x3 factorial pattern with 3 replications in each group. The first factor (A) was the inoculum dose consisting of 5, 7.5 and 10% (A1, A2, and A3, respectively). The second factor (B) was fermentation length, consisting of 2, 4 and 6 days (B1, B2 and B3). The observed variables were protease activity, cellulase activity, mannanase activity, crude protein (CP), crude fiber (CF), crude lipid (CL), nitrogen retention (NR), crude fiber digestibility (CFD), and metabolizable energy (ME). The results showed a very significant interaction (P<0.01) between inoculum dose and fermentation length on protease activity, crude protein content, crude fat, and nitrogen retention. Each factor also showed a highly significant (P<0.01) effect on protease activity, content of CP, CL, and NR. It can be concluded that PKC fermented with an 10% inoculum dosage and 4 days' fermentation gave the best results in terms of cellulase activity 18.01U/mL, manannase 24.95 U/mL,

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“…PKM is a feed ingredient with high nutritional values, such as crude protein, crude fiber, calcium, phosphorus and copper (Mirnawati et al 2018). Even though the nutritional value of PKM is quite high, it was used 10% in broiler ration (Sinurat 2013).…”

Section: Introductionmentioning

confidence: 99%

The combination of Bacillus subtilis with Lactobacillus fermentum in Improving the Quality and Nutrient Contents of Fermented Palm Kernel Meal (FPKM)

2023

Int J Vet Sci

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The purpose of the study was to get the best-mixed ratio of Bacillus subtilis and Lactobacillus fermentum bacteria in fermented palm kernel meal (FPKM) on the activity of cellulase, mannanase, and protease enzymes as well as the content of crude protein and crude fiber. A combination of two bacteria, Bacillus subtilis, and Lactobacillus fermentum, were used to make palm kernel meal fermentation products. This study used a completely randomized design (CRD) with five treatments and 4 replications. The treatment consisted of the ratio of Bacillus subtilis and Lactobacillus fermentum: A=(5: 5), B=(4: 6), C=(6: 4), D=(8: 2), E=(2: 8). The parameters in this study were cellulase activity, mannanase activity, and protease activity, crude protein, and crude fiber content. The analysis of diversity showed that treatments A, B, C, D, and E had a significant (P<0.05) effect on increasing cellulase, mannanase, protease activity, and crude protein and decreasing crude fiber. Treatment with a ratio of Bacillus subtilis and Lactobacillus fermentum (6: 4) gave optimal results. This can be seen from the average results obtained successively activity with cellulase (23.26U/mL), mannanase (26.97U/mL), protease (10.95U/mL), crude protein (26.91%) and crude fiber (17.04%). This study concluded that the ratio (6:4) of Bacillus subtilis and Lactobacillus fermentum gave the best results.

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Utilization of Fermented Palm Kernel Cake with Sclerotium rolfsii in Broiler Ration

Cited by 9 publications

References 9 publications

The Effect of Bacillus subtilis Inoculum Doses and Fermentation Time on Enzyme Activity of Fermented Palm Kernel Cake.

The Effect of Bacillus subtilis Inoculum Doses and Fermentation Time on Enzyme Activity of Fermented Palm Kernel Cake.

The Role of Lactobacillus fermentum in Increasing the Quality and Nutritional Value of Palm Kernel Cake

The combination of Bacillus subtilis with Lactobacillus fermentum in Improving the Quality and Nutrient Contents of Fermented Palm Kernel Meal (FPKM)

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