%K Bacillus subtilis, Enzyme activity, Fermentation time, Inoculum doses, Palm Kernel Cake
%X 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 β-mannan in PKC. In order to increase PKC utilization in poultry ration, fermentation process was done to remodeled β 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.
%D 2019
%J Journal of World's Poultry Research
%L eprints253
%N 4
%T The effect of Bacillus subtilis inoculum doses and fermentation time on enzyme activity of fermented palm kernel cake
%R 10.36380/JWPR.2019.26
%P 211-216
%V 9
%A . Mirnawati
%A G. Ciptaan
%A . Ferawati
%I Scienceline Publication, Ltd