An experiment was conducted to understand the effect of mannanolytic fungi and
dosage of humic acid to improve the nutrient content and quality of fermented palm kernel cake
(PKC). The experiment used completely randomized design (CRD) with 2 x 3 factorial and
3 replications. The first factor wastwo kinds of mannanolytic fungi: (1) Sclerotium rolfsii (2)
Eupennicillium javanicum. The second factor was dosage of humic acid: (1) 100 ppm (2) 200
ppm (3) 300 ppm. The parameters were Crude Protein, Nitrogen Retention, Crude Fiber and
Digestibility of Crude Fiber of fermented palm kernel cake. The result of study showed hat
there was highly significant interaction between manannolytic fungi and dosage of
humic acid (P<0.01), also types of fungi and dosage of humic acid had significant
(P<0.01) effect to crude protein, nitrogen retention, crude fiber and digestibility of crude
fiber of fermented palm kernel cake. The conclusion was fermented palm kernel cake by
Sclerotium rolfsii and dosage of humic acid 200 ppm had better nutrient content and quality
than other treatments. This condition can be seen in crude protein (27,43%), nitrogen
retention(59.17%), crude fiber (11,53%) and digestibility of crude fiber (55,40%) of fermented
palm kernel cake.
Key words : Mannanolytic Fungi, Humic acid, Nutrient, Fermented, Palm kernel cake
