Improving palm kernel cake nutrition using enzymatic hydrolysis optimized by Taguchi method.

Abstract

Enzymatic hydrolysis of palm kernel cake to improve the quality of substrates with multi-response criteria based on the Taguchi orthogonal array. Nine experimental runs were performed based on an L9 orthogonal array. Percent substrate, incubation time, and enzyme units were optimized considering multiple performance characteristics. Analysis of variance was also applied to identify the most significant factors. Results determined percent substrate as the most important factor for enzymatic hydrolysis followed by incubation time and enzyme units. Enzymatic hydrolysis conditions were optimized as percent substrate, incubation time and enzyme units at 14%, 6h and 750 units, respectively. Tests were conducted to compare experimental and model results. The experimental result (protein release) at optimal condition were three times higher than the predicted mode.