Optimization of Palm Kernel Cake and Cassava Byproduct Fermentation with the Addition of Minerals and Varying Fermentation Durations as Alternative Poultry Feedstuff
Optimization of Palm Kernel Cake and Cassava Byproduct Fermentation with the Addition of Minerals and Varying Fermentation Durations as Alternative Poultry Feedstuff
Nurhayati1*, Chandra Utami Wirawati2, Dwi Desmiyeni Putri1
ABSTRACT
This study aims to produce the best fermented product from a mixture of palm kernel cake (PKC) and cassava byproduct (CB) by optimizing the addition of minerals and fermentation duration. The fermentation experiment was designed using a Completely Randomized Design with a 4x6 factorial pattern with three replications for each treatment combination. The first factor was the level of mineral addition (M0 = no mineral addition, M1 = mineral addition with the composition: 2.5 g KCl, 12.5 g ZA, 7.5 g urea, and 2.5 g NPK, M2 = mineral addition with the composition: 5 g KCl, 25 g ZA, 15 g urea, and 5 g NPK, and M3 = mineral addition with the composition: 7.5 g KCl, 37.5 g ZA, 22.5 g urea, and 7.5 g NPK), the second factor was fermentation duration (D0 = 0, D1 = 24, D2 = 48, D3 = 72, D4 = 96, and D5 = 120 hours). The results showed that the best combination for producing the fermented product was the mineral addition level M2 with the composition: 5 g KCl, 25 g ZA, 15 g urea, and 5 g NPK, and the fermentation duration D2 (48 hours). This combination resulted in a product with a high crude protein content of 23.56%, low crude fiber content of 8.83%, low crude fat content of 3.6%, and a fairly high metabolizable energy content of 3,029.33 kcal. The fermented products from this research are expected to be used as non-conventional alternative feedstuff to be tested as feedstuff for various types of poultry.
Keywords | Mineral addition level, Fermentation duration, Palm kernel cake, Cassava byproduct, Aspergillus niger, Nutrient value
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