Date

4-2009

Degree

Bachelor of Science in Chemical Engineering

College

College of Engineering and Agro-Industrial Technology (CEAT)

Adviser/Committee Chair

Rex B. Demafelis

Co-adviser

Bayani M. Espiritu

Committee Member

Jovita L. Movillion, Marilyn C. Del Barrio

Abstract

The objective of this study was to evaluate the possibility of using Jatropha curcas L. press cake that has undergone anaerobic fermentation. Anaerobic fermentation of feed is known to improve feed properties such as pH, crude protein content and total sugar content. Three separate spanning a total of 21 days. The first experiment, or the enrichment study, was done to evaluate the effects of using selected nutritional additives such as rice washings, salt and skim milk prior to fermenting Jatropha curcas L. press cake. These additives were used separately and in combination with Jatropha press cake to up 3 percent by weight. No significant improvement (in terms of pH and sugar content reduction) was observed when using the additives separately yet using all additives in one sample resulted in lower pH, higher decrease in sugar content and higher increase in crude protein content. Adding enrichment to Jatropha press cake prior to fermentation can improve crude protein content and other fermented feed properties. A mixed bacterial inoculant was developed based on the enrichment studies and on pH and product smell. Using enrichment and mixed lactic acid bacterial inoculants together produced a feed with lower pH and greatly improved initial sugar content resulting in better sugar consumption. Adding the mixed inoculant and enrichment to Jatropha press cake prior to fermentation significantly improved the fermented feed properties. The effects of addition of non-protein nitrogen or urea (NPN) with mixed lactic acid bacterial inoculants were also evaluated. The samples with urea resulted in higher pH and less pleasant smelling feeds. Overall, the treatment that produced the best results in terms of pH, decrease in sugar content, crude protein increase and smell was Jatropha press cake wetted with 3% rice washings and 3% mixed lactic acid bacterial inoculants.

Language

English

LC Subject

Jatropha, Fermentation

Call Number

LG 993.5 2009 E62 N68

Document Type

Thesis

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