@article {10.3844/ajavsp.2022.35.41,
article_type = {journal},
title = {Effects of Humic Acid Dosage and Fermentation Time with Bacillus subtilis on Nutrient Content and Quality of Palm Kernel Cake},
author = {Mirnawati, and Ciptaan, Gita and Seftiadi, Yoga and Makmur, Malik},
volume = {17},
number = {1},
year = {2022},
month = {Feb},
pages = {35-41},
doi = {10.3844/ajavsp.2022.35.41},
url = {https://thescipub.com/abstract/ajavsp.2022.35.41},
abstract = {This study aims to determine the effects of humic acid dosage and fermentation time with Bacillus subtilis on the nutrient content and quality of Palm Kernel Cake (PKC). A Completely Randomized Design (CRD) with a 3 × 4 factorial pattern and 3 replications was applied. The present experiment considered two major parameters, termed A and B. Factor A represents the humic acid dose in three different compositions, including A1 (100), A2 (200) and A3 (300 ppm), while B refers to the fermentation time, comprising B1 (3), B2 (4), B3 (5) and B4 (6 days). Variables employed were enzyme activities of cellulase, manannase and protease, as well as crude protein content, crude fiber, crude fat, nitrogen retention, crude fiber digestibility and metabolic energy. The variance analysis results showed a significant effect (p},
journal = {American Journal of Animal and Veterinary Sciences},
publisher = {Science Publications}
}