Effect on processing method on composition,antinutrients,and physicochemical propertiesof palm kernel cake.
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...
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2011
|
| Subjects: | |
| Online Access: | http://eprints.usm.my/43003/ http://eprints.usm.my/43003/1/Pages_from_EFFECT_OF_PROCESSING_METHODS_ON_COMPOSITION.pdf |
| _version_ | 1848879713544568832 |
|---|---|
| author | Gallage, Tharindu Danaja Peiris |
| author_facet | Gallage, Tharindu Danaja Peiris |
| author_sort | Gallage, Tharindu Danaja Peiris |
| building | USM Institutional Repository |
| collection | Online Access |
| description | 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.
|
| first_indexed | 2025-11-15T17:51:36Z |
| format | Thesis |
| id | usm-43003 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T17:51:36Z |
| publishDate | 2011 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-430032018-11-26T01:37:09Z http://eprints.usm.my/43003/ Effect on processing method on composition,antinutrients,and physicochemical propertiesof palm kernel cake. Gallage, Tharindu Danaja Peiris T1-995 Technology(General) 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. 2011-07 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/43003/1/Pages_from_EFFECT_OF_PROCESSING_METHODS_ON_COMPOSITION.pdf Gallage, Tharindu Danaja Peiris (2011) Effect on processing method on composition,antinutrients,and physicochemical propertiesof palm kernel cake. Masters thesis, Universiti Sains Malaysia. |
| spellingShingle | T1-995 Technology(General) Gallage, Tharindu Danaja Peiris Effect on processing method on composition,antinutrients,and physicochemical propertiesof palm kernel cake. |
| title | Effect on processing method on composition,antinutrients,and physicochemical propertiesof palm kernel cake. |
| title_full | Effect on processing method on composition,antinutrients,and physicochemical propertiesof palm kernel cake. |
| title_fullStr | Effect on processing method on composition,antinutrients,and physicochemical propertiesof palm kernel cake. |
| title_full_unstemmed | Effect on processing method on composition,antinutrients,and physicochemical propertiesof palm kernel cake. |
| title_short | Effect on processing method on composition,antinutrients,and physicochemical propertiesof palm kernel cake. |
| title_sort | effect on processing method on composition,antinutrients,and physicochemical propertiesof palm kernel cake. |
| topic | T1-995 Technology(General) |
| url | http://eprints.usm.my/43003/ http://eprints.usm.my/43003/1/Pages_from_EFFECT_OF_PROCESSING_METHODS_ON_COMPOSITION.pdf |