FERMENTASI BUNGKIL INTI SAWIT PDF

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Peningkatan Kualitas Bungkil Inti Sawit Dengan Fermentasi Terhadap Aktivitas Enzim Dan Kandungan Zat Makanan. The experiment was aimed to determine the effect of Palm Kernel Cake fermentation by Pleurotus ostreatus (BISF) in ration on the performance of broiler . Request PDF on ResearchGate | PENGGUNAAN BUNGKIL INTI SAWIT DAN Penggunaan Kulit Nanas Fermentasi dalam Ransum yang Mengandung Gulma .

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User Username Password Remember me. Gadjah Mada University Press, Yogyakarta. During fermentation, lipolysis occurred due to the fat consumed by the leaven for its growth some catalysis reactions induced by lipase enzyme was hydrolysis, ester- synthesis and alcoholysis [21].

Pengaruh jenis kapang, suhu dan lama proses enzi- matis. Protein digestion and absorption in young chick and turkey, J.

Palm Kernel Cake Fermented with Candida utilis for Mannose-Enriched Local Feed Supply

Ilmu Ternak dan Veteriner 3: Click here to sign up. These substances were in charge of improving poultry body immune. Furthermore, protein was added up inside the microbial cell. Despite the high crude fiber, hemicellulose had increased, showing that half of crude fiber was hydrolysa- ble into simpler compound named mannose. Review bioreactor with immobilized lipases: Research apparatus included laminar, autoclave, Memmert.

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Products of yeast metabolism were ethanol, citric acid, acetone, butanol, glutamate acid, lysine, nucleotides, polysaccharide and vitamins [8]. Mannanase enzyme excreted by Candida utilis hydrolyzed mannane into man- nose. From ml compound, ml was taken, added two tubes to lean it, then put to aerobe shaker for hours.

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Glucose was then metabolized by microbe to induce cell growth and sec- ondary product synthesis. Crude fiber in fermentation product also increased, as as- sumed to result from microbial growth that required some food substance, among which was crude fiber as substrate. Although enzymatically beta-mannane was indigestible by poultry be- cause of the absence of mannanase enzyme, physical diges- tion occurred through beta-mannane degradation into minor form namely mannan oligosaccharide MOS or even manose.

Similar Articles in this Journal. Penelitian Terapan 9 3: All organisms need energy source for living, obtained from food metabolism within the organism ecosystem [18]. Solubilisation of non-starch polysaccharides from oil-seed meals by polysaccharide-degrading enzymes. Serangkaian penelitian telah dilakukan untuk meningkatkan nilai gizi, terutama kandungan protein dan asam amino bahan pakan lokal bungkil inti sawitsehingga dapat digunakan sebagai pengganti sebagian bungkil kedelai didalam ransum unggas.

Crude protein value of fermented palm kernel cake was higher than that of non-fermented.

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MirnawatiAde Djulardi and Yetti Marlida, Average dry matter of PKC was fdrmentasi than that of FPKC, demonstrating that during fermentation, organic compound was degraded into simpler compound in which water was re- leased.

Accordingly, the energy source here was car- bohydrate contained in palm kernel cake and nitrogen source was the supplemented urea. Skip to main content. Low palatability of palm kernel cake on non ruminants made it necessary to supply other palatable feed.

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One alternative to improve feed quali- ty was solid substrate fermentation using mold that enabled degradability of indigestible material to be more available and eventually increased nutritional value. Most microbes including bacteria, fungi and yeast could produce various enzyme. Supplementation of protein amino acids mixture or cassava leaf meal prior to fermentation increased the crude protein, true protein, some essential amino acids and reduced the crude fibre contents of the fermented PKC.

Nutritional evaluation of palm kernel meal types: The decreasing NFE showed the assigned carbohydrate as carbon compound in cell building synthesis.

In line with Satiawiharja [20] on fermentation product, medium func- tioned as the source of carbon, nitrogen and energy. Results showed that PKC pretreated by autoclaving produced fermented PKC with feementasi crude protein and true protein as compared with those steamed pretreated. Loporan Penelitian Hibah Bersaing. It was concluded that fermented Palm Kernel Cake product provided essential nutritional values for poultry hemicellulose, mannane and mannose that potentially improved poultry bungkll.

Peningkatan nilai gizi lumpur sawit melalui proses fer- mentasi: