Solid state fermentation of palm kernel meal by using Aspergillus niger

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dc.creator., Supriyati
dc.creatorPasaribu, T
dc.creatorHamid, H
dc.creatorSinurat, A.P
dc.date2014-02-25
dc.date.accessioned2018-06-04T06:47:26Z
dc.date.available2018-06-04T06:47:26Z
dc.date.issued2014-02-25
dc.descriptionThe solid state fermentation technique on palm kernel meal by using Aspergillus niger wild type and NRRL 337 was studied. The fermentation was carried out at 30oC for 3 days continued with enzymatic process at room temperature and 40oC for 2 days. The result showed that at the third days of fermentation spores started to grow on the surface. The 3rd days fermentation can improve protein content and in vitro digestibility (IVDMD) with minimal loss of dry matter. The dry matter contents at 3 days fermentation were 48.88 and 48.83% for product using Aspergillus niger wild type and NRRL 337. Combination 3 days fermentation and 2 days enzymatic process at room temperature by using Aspergillus niger NRRL 337 type gave the best product with optimal IVDMD value and protein digestibility of 51.47 and 71.33%.   Key words : Palm kernel meal, fermentation, Aspergillus nigeren-US
dc.formatapplication/pdf
dc.identifierhttp://medpub.litbang.pertanian.go.id/index.php/jitv/article/view/112
dc.identifier10.14334/jitv.v3i3.112
dc.identifier.urihttps://repository.pertanian.go.id/handle/123456789/2876
dc.languageeng
dc.publisherIndonesian Animal Sciences Societyen-US
dc.relationhttp://medpub.litbang.pertanian.go.id/index.php/jitv/article/view/112/112
dc.rightsCopyright (c) 1970 Indonesian Journal of Animal and Veterinary Sciencesen-US
dc.rightshttp://creativecommons.org/licenses/by/4.0en-US
dc.source2252-696X
dc.source0853-7380
dc.sourceIndonesian Journal of Animal and Veterinary Sciences; Vol 3, No 3 (1998); p.165-170en-US
dc.titleSolid state fermentation of palm kernel meal by using Aspergillus nigeren-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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