Copra meal is a by-product of coconut milk extraction, contained 4.60 ± 0.01 g/100 g DM and 62.19 ± 0.53% of protein and fiber, respectively. The optimal condition for quality improvement of copra meal was investigated using Box–Behnken design combined with response surface methodology (RSM). The simultaneous saccharification and fermentation (SSF) of Copra meal was performed by mannanase enzyme and yeast, Saccharomyces cerevisiae. The concentration of mannanase was determined as the most important factor to increase protein content in copra meal. The protein content was increased by 64% when 0.7% of enzyme per copra meal dry weight, the ratio of copra meal to water at 1:4.56 and fermentation time of 90.25 h at 30 °C were used. The program predicted an increase of 3.06 g of protein/100 g dry matter; however, the experimental result showed an increase of 3.35 g/100 g DM of protein in copra meal. The 10 kg of copra meal SSF in Koji reactor, the protein content increased to 4.18 g/100 g DM, while fiber content decreased 49%. Moreover, amino acids were increased by 64.05% and oligosaccharides, especially mannohexaose, were increased to 0.708 g/g DM. Results showed that fermentation of copra meal with mannanase and yeast offers a potential method to improve the nutrition of copra meal as animal feed.

椰干粕是椰汁提取的副产物，分别含有4.60±0.01 g / 100 g DM和62.19±0.53％的蛋白质和纤维。使用Box–Behnken设计结合响应面方法（RSM）研究了可口可乐粉品质改进的最佳条件。用甘露聚糖酶和酵母酿酒酵母同时进行Copra粉的糖化和发酵（SSF）。甘露聚糖酶的浓度被确定为增加椰干粕中蛋白质含量的最重要因素。当使用每干豆粕干重0.7％的酶，干豆粕与水的比例为1：4.56和在30°C下发酵时间为90.25 h时，蛋白质含量增加了64％。该计划预计蛋白质/ 100克干物质增加3.06克蛋白质；然而，实验结果显示椰干粕中蛋白质增加了3.35 g / 100 g DM。在Koji反应器中加入10 kg椰干粉SSF，蛋白质含量增加至4.18 g / 100 g DM，而纤维含量下降49％。此外，氨基酸增加了64.05％，寡糖，特别是甘露六糖，增加至0.708g / g DM。