Bioconversions of Palm Kernel Cake and Rice Bran Mixtures by Trichoderma Viride Toward Nutritional Contents

Abstract

The objective of the research is to examine the mixtures of palm kernel cake and rice bran of fermented by Trichoderma viride . Completely randomized design in factorial pattern 4 x 4 was used in this experiment. factor I is the doses of inoculums; D1 = 0%, D2 = 0,1% , D3 = 0,2%, D4 = 0,3%, and complement factor II is mixtures of palm kernel cake and rice bran : T1=20:80% ; T2=40:60% ; T3=60:40% ; T4=80:20%. The treatment each of three replicate. Fermentation was conducted at temperature 28 o C as long as 9 days. Determining the best of the mixtures be based on the crude protein increased and the crude fibre decreased. The results showed that the combination of product mix is the best fermentation inoculums doses 0.3% in mixture of palm kernel cake and rice bran ; 80%: 20%, which produces dry matter of 88,12%, crude protein 17.34%, ether extract 5,35%, crude fibre 23.67%, and ash 6.43%. When compared with a mixture of palm kernel cake and rice bran; 80%: 20% without of fermentation is crude protein increase 29.58% and crude fibre decreased 22.53%.