PENGARUH PENAMBAHAN ENZIM PAPAIN DARI EKSTRAK GETAH BUAH PEPAYA MUDA (Carica papaya) PADA PAKAN KOMERSIL TERHADAP RETENSI PROTEIN DAN RETENSI LEMAK IKAN GURAME (Osphronemus gouramy)
| Main Author: | Pratama, Haris Yoga |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/57139/4/PENDAHULUAN.pdf http://eprints.umm.ac.id/57139/1/BAB%20I.pdf http://eprints.umm.ac.id/57139/2/BAB%20II.pdf http://eprints.umm.ac.id/57139/3/BAB%20III.pdf http://eprints.umm.ac.id/57139/7/BAB%20IV.pdf http://eprints.umm.ac.id/57139/8/BAB%20V.pdf http://eprints.umm.ac.id/57139/9/LAMPIRAN.pdf http://eprints.umm.ac.id/57139/ |
Daftar Isi:
- Gouramy fish (Osphronemus gouramy) is a fish with high economic value. However, relatively slow growth is one of the obstacles in efforts to preserve it. Growth will increase if the feeds are given according to the needs of the fish body so that the utilization of protein will be increased productivity. Increased feed utilization can be done by adding papain enzymes to help break down protein so that the feed given can be used as energy and growth of fish. This study aims to determine the effect of administration of different papain enzymes on commercial feed and the exact composition of the feed on protein retention and gouramy fat retention. The ingredients used in this study were carp, freshwater, papaya gum extract, and feed mixed with papai enzymes from papaya extract. While the tools used are aquariums, aerators, aerator hoses, aeration stones, sesr, feed containers, analytical scales, tanks, rulers, aquarium shelves, DO meters, and pH meters. The design used in this study was a Completely Randomized Design (CRD) consisting of 4 treatments and 3 replications it’s P1 (0ml/100gram), P2 (2,5ml/100gram), P3 (5ml/100gram), P4 (7,5ml/100gram), which were randomized freely in an experimental container, namely aquarium. The parameters observed were protein retention, fat retention, pH, temperature and dissolved oxygen. The research data obtained were analyzed using ANOVA (analysis of variant) followed by the F test at a 95% confidence interval. Based on the results of the analysis obtained information that the addition of the enzyme papain in commercial feed significantly affected the retention of protein and fat of gouramy fish (Oshpronemus gouramy). The best treatment in the addition of the enzyme papain in commercial feed, namely in treatment P4 protein retention (40.85%), fat retention P2 (8,8%) and P4 (7,8%) because it produces a high protein retention and fat retention value, so it can accelerate growth and help the process of gouramy metabolism.