Comparisons of Nutrient Contents and Nutritional Values of Palm Kernel Cake Fermented by Using Different Fungi

Rizal, Yose; Nuraini, Nuraini; Mirnawati, Mirnawati; Mahata, Maria Endo

doi:10.3923/pjn.2013.943.948

Cited by 13 publications

(10 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Fermentation is a change in chemical material of feed ingredients because of the enzymes produced by microorganisms or existed in these feed ingredients (Buckleet al, 1987;Rizal et al, 2013). Fermented palm kernel cake was done with the help of mannanolytic fungis, for it can produce mannanase enzyme that hydrolyzes mannan.…”

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

View full text Add to dashboard Cite

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.

show abstract

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

View full text Add to dashboard Cite

show abstract

“…T. harzianum has the ability to increase protein feed material and cellulose material. Fermentation of PKC with T. harzianum increased the crude protein from 23.30 to 26.21% (Rizal et al, 2013), meanwhile increased protein in PKC fermented with T. harzianum in this research was 23.00% to 28.54%, higher than Rizal et al (2013) research.…”

Section: Protein Content Of Palm Kernel Cakementioning

confidence: 45%

“…An increased protein that occurs due to decreased levels of other elements and caused loss of dry matter during fermentation. Rizal et al (2013) reported fermentation in PKC using A. niger, T. harzianum, Penicillium sp, and Neurospora crassa increased from 0.5% to 21.9%. An increased protein was due to decreased levels of other elements and caused loss of dry matter during fermentation.…”

Section: Protein Content Of Palm Kernel Cakementioning

confidence: 99%

“…Fermentation for 7 days showed that crude fiber PKC that fermented with microbial cocktail had the lower (11.64%) than fermented with T. harzianum (12.85%) and B. amyloliquefaciens (12.81%). Rizal et al (2013) reported that the fermentation of PKC with T. harzianum with dose 9% reduced crude fiber 26%, while on PKC that fermented by T. harzianum decreased crude fiber about 14%. The low of the decrease in crude fiber by T. harzianum in fermented PKC indicated that microbial mass development was slightly caused by low inoculant (about 6%) that resulting in low cellulase enzyme production, and therefore low degraded cellulose.…”

Section: Crude Fiber Content Of Palm Kernel Cakementioning

confidence: 99%

See 1 more Smart Citation

Evaluation of the nutrient contents of palm kernel cake fermented by microbial cocktails as a potential feedstuff for poultry

Pasaribu

Laconi

Kompiang³

2019

J. Indonesian Trop. Anim. Agric.

View full text Add to dashboard Cite

The aims of this research were to improve the nutritive value of palm kernel cake by fermentation technology using Bacillus amyloliquefacien, Trichoderma harzianum and cocktail microbes (combination of Bacillus amyloliquefacien and Trichoderma harzianum). Data were analyzed using Completely Randomized Design Factorial, with experiments consisting of types of microbes (B. amyloliquefaciens, T. harzianum, microbial cocktail) as treatment and incubation time (0, 3, 5, and 7 days). Parameters were crude protein and crude fiber for all treatments, and the lowest fiber analysis would continue with NDF, ADF, crude fat, and amino acids. Result showed that the three of microbes grew on palm kernel meal in third incubation and grew on and in the substrate at 7 days. microbial cocktails increased protein and reduced crude fiber better than B. amyloliquefacien and T. harzianum on palm kernel cake fermentation technology. Cocktail microbes enhanced amino acids such as methionine, arginine, and glutamic acid, also neutral detergent fiber but reduced ADF and hemicellulose. It was concluded that the palm kernel cake fermented with microbial cocktails can reduced crude fiber and increase crude protein with an incubation period of 7 days.

show abstract

“…The biological fermentation by using microbes is a process of the activity of microorganisms or microbes that can produce the product whose texture, flavor, smell and nutrient quality change better than that of the raw material (Mirnawati et al, 2019a;Mirnawati et al, 2019b;Dewi et al, 2019;Mirnawati et al, 2018;Mirrnawati et al, 2017;Adrizal et al, 2017;Mirnawati et al, 2013;Rizal et al, 2013;Rizal et al, 2012;Mirnawati et al, 2012;Aisjah and Abun, 2012;and Mirnawati et al, 2010). According to Sugiharto (2019), solid-fermentation using fungi could be a simple method to improve the nutrient qualities of cassava pulp and thus increased the production of such a cheap agro-industrial by-product in chicken rations.…”

Section: Introductionmentioning

confidence: 99%

Determination of the Appropriate Ratio of Rice Bran to Cassava Leaf Meal Mixture as an Inoculum of Rhizopus Oligosporus in Broiler Chicken Ration.

Annisa¹,

Rizal²,

Mirnawati³

et al. 2020

jwpr

Self Cite

View full text Add to dashboard Cite

Rice bran (RB) was used as a medium for the fermentation process because it contained complete nutrients necessary for the growth of microbes. The ability to induce a fermentation substrate by microbes dependent on the availability of an inducer in the medium. The enzyme activity would increase when a suitable inducer was in the medium. In order to increase protease and cellulase activities of Rhizopus oligosporus in processing Cassava Leaf Meal (CLM), it was necessary to add CLM in medium producing an inoculum Rhizopus oligosporus. This study was conducted in a completely randomized design with 4 treatments and 5 replications. The treatments were ratios of RB to CLM as follows: 100:0% (A), 90:10% (B), 80:20% (C), and 70:30% (D). The observed variables were protease activity, cellulase activity, dry matter content, organic matter content and the total colony of Rhizopus oligosporus numerically. The different ratios of RB to CLM significantly affected protease and cellulase activities as well as the content of dry matter and organic matter. The addition of 10% CLM to the RB medium increased protease and cellulase activities and reduced dry matter and organic matter contents. However, when more than 10% CLM was added, it reduced the protease and cellulase activities and increased dry matter and organic matter content. The highest total colony of Rhizopus oligosporus was numerically in treatment B (90:10% of RB to CLM ratio). The appropriate ratio of RB to CLM mixture as the inoculum of Rhizopus oligosporus, based on their enzyme activities, dry matter, and organic matter contents, and the total colony was 90:10% (treatment B).

show abstract

Comparisons of Nutrient Contents and Nutritional Values of Palm Kernel Cake Fermented by Using Different Fungi

Cited by 13 publications

References 8 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.

Evaluation of the nutrient contents of palm kernel cake fermented by microbial cocktails as a potential feedstuff for poultry

Determination of the Appropriate Ratio of Rice Bran to Cassava Leaf Meal Mixture as an Inoculum of Rhizopus Oligosporus in Broiler Chicken Ration.

Contact Info

Product

Resources

About