Peningkatan Energi Metabolis Produk Fermentasi Campuran Bungkil Inti Sawit dan Dedak Padi
Abstract: The research
objective is to compare the metabolism energy of palm kernel cake (80%) and
rice bran (20%) mix fermentation product with the same unfermented product. To
compare is used Student-t test. Determination and procedure of metabolism
energy refers to Sibbald and Morse (1983) developed method. The results showed
that the average metabolism energy content of palm kernel cake (80%) and rice
bran (20%) mix fermentation product (2149,33 ±24,90) significantly different
(P<0,05) higher than palm kernel cake (80%) and rice bran (20%) mix
unfermented product (1836,04 a±19.28) or an increase of 17,06%.
Keywords: Palm kernel cake,
rice bran, fermentation, metabolism energy
Penulis: Yana Sukaryana
Kode Jurnal: jppertaniandd100036
