| The objective of this study was to compare the increasing protein level of fresh and dry coconut meal by urea-yeast (Saccharomyces cerevisiae) fermentation process. The design was 2 X 8 factorial in CRD : factor A composed of 2 factors (dry and fresh coconut meal) and factor B composed of 8 factors (day of fermentation: 5, 10, 15, 20, 25, 30, 35 and 40 days). The samples of each day of fermentation were collected for crude protein analysis. The data was analyzed by using Analysis of Variance (ANOVA). The results were shown that the protein level at the different days of fermentation was different in fresh and dry coconut meal (P<0.05) which protein level of fresh coconut meal at day 10 was highest (34.40 %). While protein level in dry coconut meal was... |
