@article{eprints253,
          author = {. Mirnawati and G. Ciptaan and . Ferawati},
          volume = {9},
           title = {The effect of Bacillus subtilis inoculum doses and fermentation time on enzyme activity of fermented palm kernel cake},
       publisher = {Scienceline Publication, Ltd},
          number = {4},
           pages = {211--216},
            year = {2019},
           month = {December},
         journal = {Journal of World's Poultry Research},
        keywords = {Bacillus subtilis, Enzyme activity, Fermentation time, Inoculum doses, Palm Kernel Cake},
             url = {http://eprints.science-line.com/id/eprint/253/},
        abstract = {Palm kernel cake (PKC) was by-product of palm oil industry and it had potential to be one of the poultry ration ingredient However, its utilization for poultry was still limited because of the {\ensuremath{\beta}}-mannan in PKC. In order to increase PKC utilization in poultry ration, fermentation process was done to remodeled {\ensuremath{\beta}} mannan by using Bacillus subtilis. This research conducted a study on the effect of Bacillus subtilis inoculum dose and fermentation time to increase the enzyme activity of FPKC by using CRD with 3 {$\times$} 3 factorial and 3 replications. Factor A was 3 doses of inoculum Bacillus subtilis: 3\%, 5\%, and 7\%. Factor B was fermentation times which contained: (1) 2 days, (2) 4 days, and (3) 6 days. Parameters used were enzyme activity of mannanase, protease, and cellulase in FPKC. Significant interaction was seen between inoculum doses of Bacillus subtilis and fermentation time. There was also a significant interaction on each of the inoculums dose of Bacillus subtilis and fermentation time on all of the enzyme activity. This study concluded FPKC with Bacillus subtilis of 7\% inoculums doses and 6 days fermentation time indicate the best result as seen from 24.27 U/ml of mannanase activity, 10.27 U/ml of protease activity, 17.13 U/ml of cellulose activity of fermented PKC.}
}