RESPON FISIOLOGIS IKAN LELE SANGKURIANG (Clarias gariepinus) YANG DIBERI PAKAN PELET FERMENTASI DAN NON FERMENTASI DALAM BUDIDAYA SISTEM BIO NATURAL
| Main Author: | Sucipto, Fendi |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/58927/43/PENDAHULUAN%2001.pdf http://eprints.umm.ac.id/58927/2/BAB%20I.pdf http://eprints.umm.ac.id/58927/3/BAB%20II.pdf http://eprints.umm.ac.id/58927/44/BAB%20III.pdf http://eprints.umm.ac.id/58927/45/BAB%20IV.pdf http://eprints.umm.ac.id/58927/4/BAB%20V.pdf http://eprints.umm.ac.id/58927/5/Lampiran.pdf http://eprints.umm.ac.id/58927/ |
Daftar Isi:
- Catfish is one of the freshwater fishery commodities that are widely cultivated in Indonesia because the demand continues to increase every year. The main obstacle faced in developing this commodity is the high price of feed and costs half the overall production costs. Based on this background, it is necessary to add probiotics as fermentors to ferment the manufacturer's pellet feed and nonfermented feed. This research uses 4-5 cm sangkuriang catfish seeds. The seeds were kept in a round pond totaling 2 pieces with a diameter of 2 m with a density of 2000 head / pond, then the test was calculated by an independent T test. The results showed that catfish using fermented feed weighed an average quality of catfish carcasses per 50 tail after 53 days of research 19.89 grams while in the treatment of non-fermented feed 14.74 grams. This shows that fermented feed is better than unfermented feed because fermented feed can increase fish digestibility so that it can be absorbed faster than non fermented feed. In fermentation, bacteria function to cut the chain length of the protein, so that complex proteins are split into simpler ones, thus facilitating the digestion process of fish. Based on the results of the research that has been carried out, it is necessary to do further research for the parameters of probiotic administration with different amounts of probiotics to carry out the fermentation process.