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Improvement of Crude Protein and Crude Fiber Digestibility of fermented Product of palm kernel cake and rice bran mixture for Broiler

Jurnal Ilmu dan Teknologi Peternakan · Vol. 1 No. 3 (2016) · pp. 167–172

DOI
10.20956/jitp.v1i3.676
ISSN
2476-9444, 2086-6216
Published
2016-07-27
Publisher
Fakultas Peternakan, Universitas Hasanuddin, Makassar
Language
en

Abstract

The research objective was to compare crude protein and crude fat digestibility of fermented product of palm kernel cake (80%) and rice bran (20%) mixture with those of unfermented product mixture. Student-t test was applied to determine the difference between the two treatments, while crude protein and crude fat digestibility were determined following the procedure of Coen et al. (1996). The results of the study showed that the crude protein digestibility of fermented product was higher (P<0.05) than that of unfermented product (84.96±2.43% vs 65.60±2.39%) or increased by 19.36%. The average crude fat digestibility increased (P<0.05), from 69.22±3.14% in the unfermented product to 85.08±2.04% in the fermented product or increased by 15.86%. In conclusion, process of fermentation significantly improved nutritive value of mixture of palm kernel oil (80%) and rice brand (20%) for broiler in terms of higher crude protein and crude fat digestibility.

Collaboration network of the authors

16 authors · 27 co-authorship links

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Co-authorOrganisationJoint articles
B. SukamtoAffiliation unknown2
L. D. MahfudzAffiliation unknown2
S. HasanuddinAffiliation unknown1
. TristiartiAffiliation unknown1
H. HasAffiliation unknown1
. MirnawatiAffiliation unknown1
A. RizkunaAffiliation unknown1
D. SunartiAffiliation unknown1
N. SuthamaAffiliation unknown1
I. S. PaembonanAffiliation unknown1
D. PilsariAffiliation unknown1
T. j. PrasetyoAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/peternakan/oai, first harvested 5 Nov 2026, last seen 5 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en">Improvement of Crude Protein and Crude Fiber Digestibility of fermented Product of palm kernel cake and rice bran mixture for Broiler</dc:title>
	<dc:creator xml:lang="en">Sukrayana, Y.</dc:creator>
	<dc:creator xml:lang="en">Atmomarsono, U.</dc:creator>
	<dc:creator xml:lang="en">Yunianto, V. D.</dc:creator>
	<dc:creator xml:lang="en">Supriyatna, E.</dc:creator>
	<dc:description xml:lang="en">The research objective was to compare crude protein and crude fat digestibility of fermented product of palm kernel cake (80%) and rice bran (20%) mixture with those of unfermented product mixture. Student-t test was applied to determine the difference between the two treatments, while crude protein and crude fat digestibility were determined following the procedure of Coen et al. (1996). The results of the study showed that the crude protein digestibility of fermented product was higher (P&amp;lt;0.05) than that of unfermented product (84.96±2.43% vs 65.60±2.39%) or increased by 19.36%. The average crude fat digestibility increased (P&amp;lt;0.05), from 69.22±3.14% in the unfermented product to 85.08±2.04% in the fermented product or increased by 15.86%. In conclusion, process of fermentation significantly improved nutritive value of mixture of palm kernel oil (80%) and rice brand (20%) for broiler in terms of higher crude protein and crude fat digestibility.</dc:description>
	<dc:publisher xml:lang="en">Fakultas Peternakan, Universitas Hasanuddin, Makassar</dc:publisher>
	<dc:date>2016-07-27</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/peternakan/article/view/676</dc:identifier>
	<dc:identifier>10.20956/jitp.v1i3.676</dc:identifier>
	<dc:source xml:lang="en">Jurnal Ilmu dan Teknologi Peternakan; Vol. 1 No. 3 (2011); 167-172</dc:source>
	<dc:source>2476-9444</dc:source>
	<dc:source>2086-6216</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/peternakan/article/view/676/479</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2016 Jurnal Ilmu dan Teknologi Peternakan</dc:rights>
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