EFEKTIFITAS FERMENTASI TEPUNG ECENG GONDOK DAN NILAI KECERNAANNYA SEBAGAI BAHAN BAKU PAKAN IKAN NILA (Oreochromis niloticus)
| Main Author: | HERIANSYAH, ERIK |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | ind |
| Terbitan: |
, 2014
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| Subjects: | |
| Online Access: |
https://eprints.untirta.ac.id/3521/1/Efektifitas%20fermentasi%20tepung%20eceng%20gondok%20dan%20nilai%20kecernaannya%20sebagai%20bahan%20baku%20pakan%20ikan%20nila.pdf https://eprints.untirta.ac.id/3521/ |
Daftar Isi:
- BSTRACT ERIK HERIANSYAH. 2014. Effectivity of Water Hyacinth Meal Fermentation and Digestibility Values as Feed Ingredient for Tilapia (Oreochromis niloticus). Supervised by MUSTAHAL, ACHMAD NOERKHAERIN PUTRA and MAS TRI DJOKO SUNARNO. This research aims to know the effect of using water hyacinth meal is fermented to improve its digestibility in the tilapia (Oreochromis niloticus). The fish used in this study were tilapia with average weighing 15,0±0,1 gram with stocking density 25 fish/aquarium. Feed digestibility test consists of 70% food and 30% feed benchmark test (water hyacinth meal). This research used the treatment water hyacinth meal with Rhizopus oligosporus fermentation, water hyacinth meal with Trichoderma reesei fermentation, water hyacinth meal with Rhizopus oryzae fermentation, water hyacinth meal with Consortium of fungi fermentation and water hyacinth meal with Aspergillus niger fermentation. The results showed that the protein digestibility of 80,56%, ash digestibility of 79,39% and total digestibility of 61,94% showed the highest value at the water hyacinth meal with Trichoderma reesei fermentation. the value of crude fibre digestibility of 74,00% showed the highest value at the water hyacinth meal Consortium of fungi fermentation, while for the value of energy digestibility of 72,97% showed the highest value at the water hyacinth meal Rhizopus oryzae fermentation. Keywords : Water Hyacinth, Fermentation, Digestibility, Tilapia