文章基本信息

标题：Improving the Quality of Palm Kernel Cake Through Fermentation by Eupenicillium javanicum as Poultry Ration
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作者：Mirnawati ; Ade Djulardi ; Yetti Marlida 等
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2013
卷号：12
期号：12
页码：1085-1088
DOI：10.3923/pjn.2013.1085.1088
出版社：Asian Network for Scientific Information
摘要：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 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 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.