TY  - JOUR
UR  - https://www.scopus.com/inward/record.uri?eid=2-s2.0-85086871186&doi=10.36380%2fJWPR.2019.26&partnerID=40&md5=4563add6ce82a84b8c8e24a75e0a1855
SP  - 211
Y1  - 2019/12/25/
AV  - public
A1  - Mirnawati, .
A1  - Ciptaan, G.
A1  - Ferawati, .
KW  - Bacillus subtilis
KW  -  Enzyme activity
KW  -  Fermentation time
KW  -  Inoculum doses
KW  -  Palm Kernel Cake
EP  - 216
VL  - 9
SN  - 2322455X (ISSN)
TI  - The effect of Bacillus subtilis inoculum doses and fermentation time on enzyme activity of fermented palm kernel cake
N2  - 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 ?-mannan in PKC. In order to increase PKC utilization in poultry ration, fermentation process was done to remodeled ? 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 × 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.
PB  - Scienceline Publication, Ltd
JF  - Journal of World's Poultry Research
IS  - 4
ID  - eprints253
ER  -