The Influence Of Fermentation Time On Physical And Proximate Characteristics On Palm Kernel Meat Using Bacillus Licheniformis

Palm kernel meal is waste produced from the extraction of palm oil. The main problem in the use of palm kernel meal in fish feed ingredients is the high crude fiber content making it difficult for fish to digest. The purpose of this study was to observe palm kernel meal fermented with Bacillus lichemiformis to improve the quality of feed raw materials. The research was carried out with the length of fermentation treatment 0,24,48,72, and 96 hours with 3 replications. The results showed that the fermentation of palm kernel meal at the 48th hour using Bacillus lichemiformis gave the best results on increasing protein levels by 30, 22 and the results of physical characteristics test of aroma, texture, lumps, and colors also gave the best results. Then the crude fiber decreases for 96 hours after fermentation.

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