Bioconversions of Palm Kernel Cake and Rice Bran Mixtures by Trichoderma viride Toward Nutritional Contents

Yana , Sukaryana and Umi , Atmomarsono and Vitus D. , Yunianto and Ejeng , Supriyatna (2010) Bioconversions of Palm Kernel Cake and Rice Bran Mixtures by Trichoderma viride Toward Nutritional Contents. International Journal of Science and Engineering, 1 (2). pp. 27-32. ISSN 20865023

[img]PDF - Published Version
23Kb

Official URL: http://ejournal.undip.ac.id/index.php/ijse/article...

Abstract

The objective of the research is to examine the mixtures of palm kernel cake and rice bran of fermented by Trichoderma viride. Completely randomized design in factorial pattern 4 x 4 was used in this experiment. factor I is the doses of inoculums; D1 = 0%, D2 = 0,1% , D3 = 0,2%, D4 = 0,3%, and complement factor II is mixtures of palm kernel cake and rice bran : T1=20:80% ; T2=40:60% ; T3=60:40% ; T4=80:20%. The treatment each of three replicate. Fermentation was conducted at temperature 28 oC as long as 9 days. Determining the best of the mixtures be based on the crude protein increased and the crude fibre decreased. The results showed that the combination of product mix is the best fermentation inoculums doses 0.3% in mixture of palm kernel cake and rice bran ; 80%: 20%, which produces dry matter of 88,12%, crude protein 17.34%, ether extract 5,35%, crude fibre 23.67%, and ash 6.43%. When compared with a mixture of palm kernel cake and rice bran; 80%: 20% without of fermentation is crude protein increase 29.58% and crude fibre decreased 22.53%.

Item Type:Article
Subjects:S Agriculture > S Agriculture (General)
Divisions:Faculty of Engineering > Department of Chemical Engineering
Faculty of Engineering > Department of Chemical Engineering
ID Code:36232
Deposited By:teknik kimia
Deposited On:03 Oct 2012 08:27
Last Modified:03 Oct 2012 08:27

Repository Staff Only: item control page