| Summary: | This reasearch was conducted to determine the effect of
fermentation with the addition of cellulolytic bacteria which had isolated
from migratory grasshopper (Lokusta migratoria L) on in vitro digestibility
of palm kernel cake (PKC). Cellulolytic bacteria isolated from extract
digestive gut of grasshopper that had been enriched and grows.
Fermentation PKC was done with different levels of the isolates by 0, 10,
20, and 30% then fermented for 21 days. Fermented PKC was analyzed
chemical composition including crude fiber, crude protein, crude fat, dry
matter, and organic matter. The digestibility was measured by the method
of the monogastric in vitro which including dry matter digestibilty, organic
matter digestibility, digested protein content (Lowry) and reducing sugar.
Data were analyzed using analysis of variance test pattern in
unidirectional the Duncan�s new multiple range test (DMRT). The decline
of crude fiber and increased nitrogen free extract on fermented sugar
levels rise resulting in a outcome product in vitro. Addition of cellulolytic
inoculum levels by 10%, 20% and 30% led to increased levels of reducing
sugar content in PKC at 12,39%, 20,33% and 27,98% (P<0,05) compared
with controls other than the addition of inokulum by 20% and 30%
increased the protein content by 22,25 and 21,74% (P<0,05) compared
with controls. Addition of cellulolytic inoculum level by 20 and 30%
increased the digestibility of dry matter 11,89 and 13,37% (P<0,05) and
organic matter rose by 18,02 and 22,81% (P<0,05) compared to controls.
Based on the research that has been done can be concluded that the
fermentation of palm kernel cake with the addition of cellulolytic bateria
from migratory grasshopper (Lokusta migratoria L) by 20% can increase
nutrient digestibility in vitro.
Key words : Palm kernel cake fermentation, Cellulolytic isolate, In vitro
digestibility, Migratory grasshopper
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