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The objective of this research was to evaluate nutrient contents of Durio zibethinus Murr peel powder fermented with  Pleurotus ostreatus and its addition in PUFA- concentrate.  There were two experiments have been conducted.  First,  fermentation process with experimental design of completely randomized treatments, F2: 2 week fermentation, F4: 4 week fermentation, F6: 6 week fermentation, and F8: 8 week fermentation with 4 replications.  Second, incorporate the F8 Durio into PUFA- concentrate.  Variables evaluated were in first experiment were in vitro VFA, GE, NDF and ADF.  In second experiment were nutrient contents and fatty acid profile.  Results showed that Fermentation of Durio zibethinus Murr peel powder fermented with  Pleurotus ostreatus for  4-6 weeks seems to improve NDF, ADF, and GE ; while, fermentation for 8 weeks and incorporated into PUFA-concentrate could improve crude protein, ether extract and NDF, and lower ADF.  However, it decreased fatty acid profile of SCFA, MedCFA, LongCFA, MUFA, PUFA, unsaturated, saturated, P/S, and U/S. Key words : Durio zibethinus Murr peel powder, P. ostreatus , nutrients, fatty acid

Improved Nutrient Contents of Durio zibethinus Murr Peel Fermented with Pleurotus ostreatus and Its Addition in PUFA- Concentrate