A total of 99 tons of palm oil cake from Nunukan Regency with a value of IDR 495 million were sent to Surabaya. Before the palm oil cake was sent to Surabaya, the Tarakan Quarantine Officer for the Nunukan work area, Noor Effendi, said that an inspection was carried out to ensure the suitability of the type and amount as well as the health.
"We are checking and inspecting that the goods sent are free of quarantine plant pest organisms (OPTK) and palm oil cake to meet East Java's domestic needs," he said.
Noor Effendi also added that some time ago he also sent 3,000 tons of palm oil cake from Nunukan to East Java, "Sent using a pontoon to Surabaya, we carry out all inspections according to the rules," he said.
This palm oil cake is the end product of processing palm kernel into oil.
Referring to data from the Central Bureau of Statistics (BPS) for Nunukan Regency, in 2019 the total area of oil palm plantations in Nunukan Regency was 124,623 hectares with fresh fruit bunches (FFB) production of 1,725,052 tons. In 2020 the area of oil palm plantations increased slightly to 131,711 hectares and FFB production also increased to 1,762,972 tonnes.
Head of the Animal Husbandry Department of the Nunukan Regency Agriculture and Food Security Service (DPKP), Alim Bahri, said that palm oil cake is very good for use as a raw material for feed, a source of protein and energy for livestock.
"In dairy cows, for example, the use of palm kernel meal can be used up to 65 percent of the ration ingredients, while in beef cattle it can be used up to 70 percent in the feed ration," said Alim Bahri.
The Head of Animal Husbandry added, for poultry livestock, the use of palm oil cake is around 5-15 percent, considering that the crude fiber is very high while the digestibility of poultry is low, while for laying hens one can use percent because the digestive system of laying hens is better than that of broilers. the use of palm oil cake in chicken livestock is also useful as a control of bad bacteria such as Salmonella.
"Palm oil cake can also reduce its crude fiber through a fermentation process using fungi and bacteria such as Rhizopus or Eupenicillium. If it has been fermented, its digestibility will also increase," he concluded.
