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...

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Main Author:	Gallage, Tharindu Danaja Peiris
Format:	Thesis
Language:	English
Published:	2011
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/43003/1/Pages_from_EFFECT_OF_PROCESSING_METHODS_ON_COMPOSITION.pdf
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id	my-usm-ep.43003
record_format	uketd_dc
spelling	my-usm-ep.430032018-11-26T01:37:09Z Effect on processing method on composition,antinutrients,and physicochemical propertiesof palm kernel cake. 2011-07 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 http://eprints.usm.my/43003/ http://eprints.usm.my/43003/1/Pages_from_EFFECT_OF_PROCESSING_METHODS_ON_COMPOSITION.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T1-995 Technology(General)
spellingShingle	T1-995 Technology(General) Gallage, Tharindu Danaja Peiris Effect on processing method on composition,antinutrients,and physicochemical propertiesof palm kernel cake.
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.
format	Thesis
qualification_level	Master's degree
author	Gallage, Tharindu Danaja Peiris
author_facet	Gallage, Tharindu Danaja Peiris
author_sort	Gallage, Tharindu Danaja Peiris
title	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_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_sort	effect on processing method on composition,antinutrients,and physicochemical propertiesof palm kernel cake.
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2011
url	http://eprints.usm.my/43003/1/Pages_from_EFFECT_OF_PROCESSING_METHODS_ON_COMPOSITION.pdf
_version_	1747821146209779712

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

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