Teknik Separasi dan Optimasi Proses Ekstrusi Bungkil Inti Sawit sebagai Bahan Baku Pakan

Optimization of The Separation Method and Extrusion Process of Palm Kernel Cake as Feed Raw Materials

  • L R Foni Departemen Ilmu Nutrisi dan Teknologi Pakan, Fakultas Peternakan, IPB University
  • H A Sukria Departemen Ilmu Nutrisi dan Teknologi Pakan, Fakultas Peternakan, IPB University
  • Y Retnani Departemen Ilmu Nutrisi dan Teknologi Pakan, Fakultas Peternakan, IPB University
  • S T Risyahadi Departemen Ilmu Nutrisi dan Teknologi Pakan, Fakultas Peternakan, IPB University
Keywords: Ekstrusi, komponen nutrisi, BIS, RSM, karakteristik fisik.

Abstract

This study aimed to evaluate separation method to reduce the shells of palm kernel cake (PKC) and to optimize the extrusion process to increase the nutrient utilization. The sieving process was a method of separating two materials that had different sizes, both solid and liquid materials. The extrusion process variables used in this study were extrusion temperature and moisture content of PKC as optimization variables in the response surface methodology (RSM). The RSM design was central composite design (CCD) with 13 treatments and analysed with Design Expert version 13. PKC was separated from its shell by filtering it at a size of ≤0.600 mm and continued the extrusion process for 13 treatments using temperatures starting from 72 to 128 °C and moisture content starting from 22 to 78%. The main variable response was crude protein (CP), crude fibre (CF), and ether extract (EE). Based on statistical analysis, it was found that temperature and moisture content had a significant effect (p<0.05) on the mathematical model of the relationship between the independent variables (temperature and moisture content) and the best CP, CF and EE responses. PKC extrudate had a bulk density value of 420 kg m-3 and a total solubility of 24.11%. The conclusion of this study was that the optimal extrusion treatment at BIS was using 91 °C and 42% moisture content to produce the best chemical and physical qualities.

Key words:        extrusion, nutritional component, palm kernel cake, physical characteristic, response surface methodology

Downloads

Download data is not yet available.

References

[AOAC] Association of Official Analytical Chemist. 2005. Association of Official Analytical Chemist. Washington (US): Benjamin Franklin Station.

Adeleye OO, Awodiran ST, Ajayi AO & Ogunmoyela TF. 2020. Effect of high-temperature, short-time cooking conditions on in vitro protein digestibility, enzyme inhibitor activity and amino acid profile of selected legume grains. Heliyon. 6(11):e05419. doi:10.1016/j.heliyon.2020.e05419.

Ahmed A, Zulkifli I, Farjam AS, Abdullah N & Liang JB. 2014. Extrusion enhances metabolizable energy and ileal amino acids digestibility of canola meal for broiler chickens. Italian Journal of Animal Science.13(1):44–47. doi:10.4081/ijas.2014.3032.

Araba M & Dale NM. 1990. Evaluation of Protein Solubility as an Indicator of Underprocessing of Soybean Meal. Poultry Science 69(10):1749–1752 doi:10.3382/ps.0691749.

Arun Kumar TV, Samuel DVK, Jha SK & Sinha JP. 2015. Twin screw extrusion of sorghum and soya blends: A response surface analysis. Journal of Agricultural Science and Technology. 17(3):649–662.

Azizi MN, Loh TC, Foo HL & Chung ELT. 2021. Is palm kernel cake a suitable alternative feed ingredient for poultry? Animals.11(2):1–15. doi:10.3390/ani11020338.

Behera SK, Meena H, Chakraborty S & Meikap BC. 2018. Application of response surface methodology (RSM) for optimization of leaching parameters for ash reduction from low-grade coal. International Journal of Minning Science and Technology. 28(4):621–629. doi:10.1016/j.ijmst.2018.04.014.

Colovic D, Colovic R, Levic J, Ikonic B, Vukmirovic D & Levic L. 2016. Linseed-sunflower meal co-extrudate as a functional additive for animal feed – extrusion optimization. Journal of Agricultural Science and Technology. 18:1761–1772.

Direktorat Jenderal Perkebunan. 2022. Statistik Perkebunan Non Unggulan Nasional 2020-2022. Jakarta (ID) : Sekr Direktorat Jenderal Perkebunan

Faridah HS, Goh YM, Noordin MM, & Liang JB. 2020. Extrusion enhances apparent metabolizable energy, ileal protein and amino acid digestibility of palm kernel cake in broilers. Asian-Australasian Journal of Animal Science. 33(12):1965–1974. doi:10.5713/ajas.19.0964.

Goodarzi Boroojeni F, Svihus B, Graf von Reichenbach H & Zentek J. 2016. The effects of hydrothermal processing on feed hygiene, nutrient availability, intestinal microbiota and morphology in poultry—A review. Animal Feed Science and Technology.220:187–215. doi:10.1016/j.anifeedsci.2016.07.010.

Hakim AH, Zulkifli I, Soleimani Farjam A, Awad EA, Abdullah N, Chen WL & Mohamad R. 2020. Passage time, apparent metabolisable energy and ileal amino acids digestibility of treated palm kernel cake in broilers under the hot and humid tropical climate. Italian Journal of Animal Science. 19(1):194–202. doi:10.1080/1828051X.2020.1712266.

Khalil. 1999. Pengaruh kandungan air dan ukuran partikel terhadap sifat fisik pakan lokal, kerapatan tumpukan pemadatan tumpukan, dan berat jenis. Media Peternakan. 22(1):1–11.

Montgomery DC. 2013. Design and Analysis of Experiments. Eighth Edi. Denver (US) : John Wiley & Sons, Inc.

Puastuti W, Yulistiani D & Susana I. 2014. Evaluasi nilai nutrisi bungkil inti sawit yang difermentasi dengan kapang sebagai sumber protein ruminansia. Jurnal Ilmu Ternak dan Veteriner 19(2):143-151 doi:10.14334/jitv.v19i2.1043.

Rahman MAU, Rehman A, Chuanqi X, Long ZX, Binghai C, Linbao J & Huawei S. 2015. Extrusion of Feed/Feed Ingredients and Its Effect on Digestibility and Performance of Poultry: A Review. International Journal of Current Microbiology and Applied Sciences 4(4):48–61. http://www.ijcmas.com.

Roslan MAH, Abdullah N, Murad NZA, Halmi MIE, Idrus Z, & Mustafa S. 2017. Optimisation of extrusion for enhancing the nutritive value of palm kernel cake using response surface methodology. BioResources. 12(3):6679–6697. doi:10.15376/biores.12.3.6679-6697.

Salata C da C, Leonel M, Trombini FRM & Mischan MM. 2014. Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudates. Food Science and Technology 34(3):501–506. doi:10.1590/1678-457x.6337.

Yahaghi M, Liang JB, Balcells J, Valizadeh R, Jahromi MF, Alimon R & Ho YW. 2014. Extrusion of sorghum starch enhances ruminal and intestinal digestibility, rumen microbial yield and growth in lambs fed on high-concentrate diets. Animal Feed Science and Technology. 189:30–40. doi:10.1016/j.anifeedsci.2013.12.009.

Yousf N, Nazir F, Salim R, Ahsan H & Sirwal A. 2017. Water solubility index and water absorption index of extruded product from rice and carrot blend. ournal Pharmacognosy and Phytochemistry. 6(66):2165–2168.

Steel RGD TJ. 1993. Prinsip dan Prosedur Statistika Suatu Pendekatan Biometrik. Terjemahan: M. Syah. Jakarta (ID): Gramedia Pustaka Utama

Published
2023-08-31
How to Cite
FoniL. R., SukriaH. A., RetnaniY., & RisyahadiS. T. (2023). Teknik Separasi dan Optimasi Proses Ekstrusi Bungkil Inti Sawit sebagai Bahan Baku Pakan: Optimization of The Separation Method and Extrusion Process of Palm Kernel Cake as Feed Raw Materials. Jurnal Ilmu Nutrisi Dan Teknologi Pakan, 21(2), 123-129. https://doi.org/10.29244/jintp.21.2.123-129