"It was rough fibers of palm kernel cake contains high carbohydrate mannan. Mannan can be used as an additive to inhibit the growth of pathogenic bacteria in the digestive tract," says Prof. Dr. Ir Nahrowi, M.Sc, one researcher oil byproducts of IPB in Bogor, Saturday.
Prof. Nahrowi mention background research done by some researchers that IPB is because Indonesia is the largest producer of palm oil in the world. The high number of palm oil production in Indonesia, coupled with high rates of adverse outcomes resulting oil.
"At the beginning of this study, we saw oil bungkit (BIS) which is a byproduct from palm kernel oil processing huge numbers. Utilization of palm kernel cake for animal feed poultry (broiler and layer) is still very low," said Prof. Nahrowo.
According to Prof. Nahrowi, palm kernel cake most widely exported than used domestically. Though the results of the oil -rich side constraints that can be exploited.
Some existing Kontrain on palm kernel cake including, fiber content results in high and low crude protein content of around 16 to 18 percent.
The research team IPB see constraint - constraint is in the palm kernel cake is not a limiting factor, but something that can be taken advantage.
Innovation processing of palm kernel cake with a combination of mechanical and chemical processes that can produce two products at once.
"If we can isolate mannan of palm kernel cake increased the protein content. From these innovations can produce two products namely mannan carbohydrate and protein concentrate," he said.
Both of these products continued Prof. Nahrowi, has advantages such similar products obtained from other sources. On the product mannan, mannan of America manufactures industrial yeast fermentation that requires the yeast mengkuluturkan place.
Meanwhile, in Indonesia using only a byproduct of oil -rich mannan eliminating the need for culture and the industry.
"The advantage we appeal in producing mannan in America is more economical to produce than from yeast mannan. And, the value of the benefit is not lost from the yeast," said Prof. Nahrowi.
As for the protein concentrate products, continued Prof. Nahrowi, digestibility value of palm kernel cake protein concentrate better than other protein sources because of the resulting water-soluble proteins.
Although, naturally amino acid content of palm kernel cake defeat of the amino acid composition of soybean meal but it can be done so that the fortification of amino acids in the protein concentrate is comparable to soybean oil.
Furthermore, Prof. Nahrowi explained, protein concentrate product palm kernel cake contains up to 44 percent crude protein soybean meal resembles, so it can be used as an alternative soybean meal. While the products are palm kernel cake mannan inhibits the growth of pathogenic bacteria, so it can be used as an alternative to antibiotics.
Prof. Nahrowi added, the resulting product innovation IPB research team has obtained grace "105 Indonesian Innovation" from the Ministry of Research and Technology, and Business Innovation Center (BIC) because it has several other advantages: availability of palm kernel cake supplies guaranteed, quality products classified as good and can replace other sejnis products.
"Another advantage, other similar products, reduce dependence on imported feed additives. So this product is properly used in industries engaged in food and medicine," said Prof. Nahrowi.
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