Effect on processing method on composition,antinutrients,and physicochemical propertiesof palm kernel cake.

Gallage, Tharindu Danaja Peiris (2011) Effect on processing method on composition,antinutrients,and physicochemical propertiesof palm kernel cake. Masters thesis, Universiti Sains Malaysia.

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Abstract

Kernel kek sawit (BIS) merupakan bahan sampingan pemprosesan minyak kernel sawit. BIS digunakan sebagai bahan makanan ruminan kerana kos yang rendah dan bahan ini boleh diperolehi dengan mudah jika dibandingkan dengan bahan yang lain. Walaubagaimanapun, penggunaan BIS terhad dalam diet haiwan bukan ruminan akibat kandungan serat yang tinggi dan kehadiran antinutrien. Palm kernel cake (PKC) is a by-product of palm kernel oil milling process. It has been used as a feed ingredient for ruminants due to its relatively low cost and availability. However, PKC application is impeded in non-ruminant diets due to its high fiber contents and the presence of antinutrients. The nutritional and antinutritional factors of PKC were determined in this study. The proximate composition of PKC was analyzed. PKC was treated with physical (Removal of fat, boiling, and autoclaving), chemical (HCl and H2O2), and enzymatic (cellulase, hemicellulase, and xylanase) treatments. The effectiveness of the physicochemical treatment as a pre-treatment for the enzymes is also studied.

Item Type:	Thesis (Masters)
Subjects:	T Technology > T Technology (General) > T1-995 Technology(General)
Divisions:	Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Thesis
Depositing User:	Mr Erwan Roslan
Date Deposited:	26 Nov 2018 01:37
Last Modified:	26 Nov 2018 01:37
URI:	http://eprints.usm.my/id/eprint/43003

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