Abstract:Palm kernel cake (PKC) is an abundant by-product of the palm oil industry. It is used as an ingredient in feed due to the high amount of protein and fiber content. In order to increase the value of PKC, the PKC protein can be extracted and may be able to be used as an alternative protein for plant-based food. This study aims to optimize the PKC protein extraction using the microwave-assisted extraction (MAE) method with a response surface methodology (RSM). MAE is a green extraction method due to less chemical… Show more
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