scholarly journals Pemberian Pakan Dengan Kadar Serat Kasar Yang Berbeda Terhadap Daya Cerna Pakan Pada Ikan Berlambung Dan Ikan Tidak Berlambung [Feeding With Different Levels Of Crude Fiber On The Diggestibility Of Feed In True Stomach Fish And Stomachless Fish ]

2019 ◽  
Vol 4 (2) ◽  
pp. 186
Author(s):  
Ratna Ayu Megawati, Muhammad Arief, Moch. Amin Alamsjah
Keyword(s):  
Feed Efficiency ◽  
Fish Farming ◽  
Crude Fiber ◽  
Fish Feed ◽  
Feed Composition ◽  
Randomized Design ◽  
Two Factors ◽  
Feed Analysis ◽  
Test Distance

Abstract Feed plays an important role in fish farming activities. Meeting the needs of feed quality and quantity sufficient aims to increase farming production, in addition to the feed given to fish properly assessed not only from the composition of the feed but also of how much the components contained in the feed can be absorbed and utilized by the fish in his life. Factors that may affect the digestibility of feed include feed composition, range and quality of the enzyme in the intestine or the stomach of fish (NRC, 1993) while Mudjiman (2002) states that the specific differences in the digestive system in fish can lead to differences in the ability of fish to digest feed, for it is used in this study true stomach fish and stomachless fish. This study aims to determine whether there are differences in the digestibility of crude fiber and determine the optimum content in true stomach fish and stomachless fish. The study design used in this study was Complete Randomized Design (CRD) factorial pattern with two factors, factor A is a type of fish and factor B is the type of feed. Analysis of the data were processed using Analysis of Variance (ANOVA) to determine whether there is an interaction effect between the treatment given. If there is a difference in the effect of test distance followed by Multiple Duncan (Duncan's Multiple Range Test). Based on the research results showed that there is a very real difference (p<0.01) on the digestibility of fish and feed efficiency in true stomach fish and stomachless fish. The highest digestibility resulting in treatment A2 (81,26%) while for fish feed efficiency, the true stomach fish has a higher feed efficiency than the stomachless fish is 20,91%.

scholarly journals Kijing Taiwan Flour Subtitution in 3-5 cm Tilapia Fish Feed Frmulation (Substusi Tepung Kijing Taiwan Dalam Formulasi Pakan Ikan Nila Ukuran 3-5 cm)

2019 ◽  
Vol 3 (1) ◽  
Author(s):  
Nurrahmi Iriani Saiful ◽  
Cyska Lumenta ◽  
Julius Sampekalo
Keyword(s):  
Research Design ◽  
Feed Efficiency ◽  
Total Weight ◽  
Fish Feed ◽  
Feed Composition ◽  
Relative Growth ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Laboratory Breeding ◽  
Effect Of Feeding

The research was conducted in the Nutrition and Fish Feed Technology Laboratory. Breeding container used is 15 units of Aquarium and each container stocked with 10 fishes at size 3-5 cm. The objectives of this research is: to determine the effect of feeding with different composition of Kijing Taiwan flour to the Relative growth of tilapia fish and to determine which Kijing Taiwan feed composition that has the best feed efficiency value for tilapia. The research design used was a Completely Randomized Design (CRD) using five (5) different treatments and three (3) repetitions. Where Treatment A (0% without flour Kijing Taiwan), treatment B (10% flour Kijing Taiwan), treatment C (20% flour Kijing Taiwan), treatment D (30% flour Kijing Taiwan) and treatment E (40% flour Kijing Taiwan ). The frequency of feeding was 3 times a day with a weight of 5% from the fish total weight. An observation of growth was done once a week. The analysis results of the five treatments applied, showed that the relative growth value during the research for Treatment E contribute (387.62%), followed by treatment D (268.57%), treatment C (202.86%), treatment B (182, 86%) and treatment A (131.43%). Meanwhile for the Feed Efficiency Value in treatment E contribute (48.73%) followed by treatment B (40.14%), treatment C (37.03%), treatment D (36.70%) and treatment A (28.91%). It can be concluded that the feed with additional 40% of Kijing Taiwan flour provide better relative growth and better feed efficiency value than any other feeds.   Keywords: Substitution, flour Kijing Taiwan, relative growth, feed efficiency and tilapia

scholarly journals THE ADDITION OF COCONUT WATER AND THIAMINE TOWARDS CHRYSSANTHENUM MICRO CUTTINGS (Dendranthema grandiflora Tzvelev) IN VITRO

Agrivet ◽  
2021 ◽  
Vol 27 (1) ◽  
pp. 39
Author(s):  
Salma Nabila ◽  
Endah Budi Irawati ◽  
Rina Srilestari
Keyword(s):  
Water Concentration ◽  
Coconut Water ◽  
Fresh Weight ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Range Test ◽  
Growing Shoot

Chryssanthenum is ornamental plant with variety of shape and color which are unique and appealing. So that, it is in great demand in the community. The production of Chrissanthenum conventionally hampered by availability and quality of seeds. Thus, it needs research through tissue culture. The aim of this research is to know interaction between coconut water and thiamine and to determine the best coconut water and thiamine concentration toward Chryssanthenum micro cuttings. This research used laboratory experimental method by using completely randomized design with two factor. The 1st factor was coconut water concentration consisted of three level which were 5%, 10% and 15%. The 2nd factor was thiamine concentration consisted of three level which were 1mg/L, 2 mg/L and 3 mg/L. From the two factors, those were found that, there were nine combination of treatments and repeated 3 times. The variety  of data was analyzed by using Analysis of Variance (ANOVA) with level of α=5%, and continued by examining Duncan’s Multiple Range Test (DMRT) with level of α=5%. The result indicated that the interaction of coconut water concentration was 5% and thiamine was 1 mg/L on the parameters when growing shoot. There was also interaction on coconut water concentration which was 10 % and thiamine was 1 mg/L on the parameters in the number of shoots. interaction of coconut water combination was 15% and thiamine was 2 mg/L on  fresh weight. The addition of 10% coconut water and 1 mg/L thiamine showed the best result on shoot length.

scholarly journals KARAKTERISTIK HIDROLISAT PROTEIN IKAN BANDENG (Chanos chanos Forsk) DENGAN KONSENTRASI ENZIM BROMELIN YANG BERBEDA Caracteristic of Milkfish (Chanos chanos Forsk) Protein Hydrolysate as effect of Different Bromelin Enzyme Concentration

2016 ◽  
Vol 11 (2) ◽  
pp. 129
Author(s):  
Ima Wijayanti ◽  
Romadhon Romadhon ◽  
Laras Rianingsih
Keyword(s):  
Protein Hydrolysate ◽  
Enzyme Concentration ◽  
Raw Material ◽  
Crude Fiber ◽  
Fish Protein ◽  
Chanos Chanos ◽  
Protein Hydrolyzate ◽  
Protease Enzyme ◽  
Randomized Design

ABSTRAK   Ikan Bandeng berpotensi menjadi bahan baku hidrolisat protein ikan karena kandungan protein tinggi dan potensi produksi cukup melimpah. Enzim Bromelin merupakan salah satu enzim protease yang dapat membantu dalam mempercepat reaksi hidrolisa protein. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi enzim bromelin terhadap kualitas hidrolisat protein Ikan Bandeng (Chanos chanos Forks) segar. Rancangan percobaan yang digunakan pada penelitian ini adalah rancangan acak lengkap dengan perlakuan konsentrasi enzim yang berbeda (4%, 5% dan 6%). Parameter yang diamati adalah nilai kadar protein, lemak, air, karbohidrat, serat kasar dan rendemen.  Konsenterasi enzim bromelin berpengaruh nyata pada nilai kadar protein, lemak, air, abu, serat kasar dan rendemen (P<0,05), tetapi tidak berpengaruh nyata pada kadar karbohidrat (P>0,05). Kondisi optimum untuk menghidrolisis daging Ikan Bandeng menjadi hidrolisat protein adalah konsentrasi enzim bromelin 6% dengan waktu hidrolisis selama 6 jam.   Kata kunci: Ikan Bandeng (Chanos chanos), hidrolisat protein ikan, enzim bromelin     ABSTRACT   Milkfish is potentially become the raw material of fish protein hydrolyzate because of the high protein content and relatively abundant production. Bromelin is a protease enzyme that can help on improving protein hydrolyzate quality. This research aimed to determine the effect of bromelain enzyme concentration on the quality of the protein hydrolyzate of milkfish (Chanos chanos Forsk) fresh. The experimental design used in this study was completely randomized design with different concentrations of the enzyme (4%, 5% and 6%) as a treatment. The parameters measured were the contents of protein, fat, water, carbohydrates, crude fiber and yield. The concentration of enzyme bromelin significant effect on contents of protein, fat, water, ash, crude fiber and yield (P<0,05), but no effect on carbohydrates content (P>0,05). The optimum conditions to hydrolyze the milkfish meat into a protein hydrolyzate used 6% bromelin enzyme at the time of hydrolysis for 6 hours.  Keywords: Milkfish (Chanos chanos), fish protein hydrolisate, bromelin enzym

scholarly journals Postharvest quality of red gerberas depending on the storage temperature

2016 ◽  
Vol 46 (11) ◽  
pp. 1945-1951 ◽  
Author(s):  
Ana Carolina Corrêa Muniz ◽  
Vanessa Cury Galati ◽  
Kelly Magalhães Marques ◽  
Claudia Fabrino Machado Mattiuz ◽  
Ben-Hur Mattiuz
Keyword(s):  
Storage Temperature ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Postharvest Quality ◽  
Vase Life ◽  
Randomized Design ◽  
Two Factors ◽  
Relative Water ◽  
Loss Of Mass

ABSTRACT: This study aimed to verify the best storage temperature in the postharvest quality conservation of inflorescences of gerberas cv. 'Intenza'. Inflorescences were kept in distilled water and stored at the temperatures of 22ºC (control); 12ºC; 8ºC and 4ºC. The experiment was conducted in a completely randomized design in split plot with two factors: 4 treatments (temperatures) X 4 evaluation dates (0, 3, 6 and 9 days). It was used three replicates, with three inflorescences each. It were evaluated the variation of fresh mass, relative water content, soluble and reducing sugars content and longevity. Results were submitted to analysis of variance and means compared by Tukey test at 5% of probability. The inflorescences of gerbera maintained at 4ºC, 8ºC and 12ºC showed a greater postharvest life compared with the inflorescences of the control, highlighting those kept at 4ºC which presented less loss of mass and higher soluble sugar content; thus, maintaining the quality of gerberas for a longer period, with vase life of approximately 15 days.

scholarly journals Effect of Ratio of Moringa Leaves Juice with Pineapple Juice and Arabic Gum on the Quality of Jelly Candy

2018 ◽  
Vol 1 (2) ◽  
pp. 162-171 ◽  
Author(s):  
Carly Purba ◽  
Hotnida Sinaga ◽  
Mimi Nurminah
Keyword(s):  
Vitamin C ◽  
Ash Content ◽  
Total Acid ◽  
Arabic Gum ◽  
Pineapple Juice ◽  
Randomized Design ◽  
Two Factors ◽  
Soluble Solid ◽  
Completely Randomized Design

The purpose of this research was to determine the effect of ratio of moringa leaves juice with pineapple juice and the best percentage of arabic gum on the quality of jelly candy. This research was using completely randomized design with two factors, i.e. : ratio of moringa leaves juice with pineapple juice (K): (100%:0% ; 75%:25% ; 50%:50% ; 25%:75% ; 0%:100%) and arabic gum percentage (G): (1,0% ; 1,5% ; 2,0%). Parameters analyzed were moisture content, ash content, vitamin C content, total soluble solid, total acid, lightness value (L*), hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture. The results showed that the ratio of of moringa leaves juice with pineapple juice had highly significant effect on ash content, vitamin C content, total acid, lightness value, hedonic organoleptic test of colour, flavour, taste and score organoleptic value of colour. The ratio of  moringa leaves juice with pineapple juice (25%:75%) and 2,0% arabic gum percentage produces the best quality of jelly candy based on hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture.

scholarly journals Effectiveness administration of cow rumen liquid at various levels of carbohydrates in feed on nutrient digestiveness and feed efficiency of milk fish (Chanos chanos Forsskal)

2021 ◽  
Vol 5 (2) ◽  
pp. 53-57
Author(s):  
Andi Masriah ◽  
Muhammad Haritza Liatte
Keyword(s):  
Feed Efficiency ◽  
Liquid Waste ◽  
Protein Digestibility ◽  
Nutrient Digestibility ◽  
Fish Feed ◽  
Chanos Chanos ◽  
Carbohydrate Level ◽  
Randomized Design ◽  
Exogenous Enzymes ◽  
Carbohydrate Digestibility

Efforts to reduce protein in fish feed by maximizing the use of carbohydrates as an energy source must be supported by exogenous enzymes. One source of exogenous enzymes that can be used as a polysaccharide degrading agent easily obtained and wasted is rumen liquid in slaughterhouses (RPH). This study aims to determine the most effective carbohydrate level after being given rumen liquid as a source of exogenous enzymes in maximizing nutrient digestibility and feed efficiency in milkfish (Chanos chanos Forsskal). This study was designed using a Completely Randomized Design (CRD) which consisted of 4 treatments and three replications. Thus there were 12 experimental units. The treatments tested were feeds with various levels of carbohydrates (27.81%; 39.50%; 46.97%; and 56.75%) then given cow rumen liquid as a source of the enzyme at a dose of 80 mL/100 g of feed. Nutrient digestibility and feed efficiency data obtained were analyzed by analysis of variance (ANOVA) and continued with the W-Tuckey test. The results showed that feeding with various levels of carbohydrates in the feed that was first given cow rumen liquid waste had a significant effect (P<0.05) on fibre digestibility, carbohydrate digestibility, and feed efficiency of milkfish, but had no significant impact (P>0.05) on total digestibility, protein digestibility, and fat digestibility of milkfish. The most effective carbohydrate level in feed after being given cow rumen liquid which can optimize nutrient digestibility and feed efficiency of milkfish, is 46.97%.

scholarly journals Substitusi Tepung Ikan dengan Tepung Limbah Ikan Hiu (Carcharhinus sp.) terhadap Pertumbuhan, Efisiensi Pakan dan Survival Rate Ikan Lele Dumbo (Clarias sp.) [Subtitution of Fish Mill with Shark Waste Mill (Carcharhinus sp.) on Growth, Feed Efficiency and Fish Survival Rate of African Catfish (Clarias sp.) ]

2019 ◽  
Vol 7 (2) ◽  
pp. 199
Author(s):  
Novan Agil Permana ◽  
Yudi Cahyoko ◽  
Muhammad Arief
Keyword(s):  
Growth Rate ◽  
Survival Rate ◽  
Feed Efficiency ◽  
Quality Analysis ◽  
African Catfish ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Fish Survival ◽  
Range Test

Abstract Currently, African catfish is developing quite rapidly, because African catfish is one of the important commodities in the fishery. Efforts to increase the production of African catfish is to improve the quality of feed. The purpose of this study was to determine the effect of the use of shark waste mill on the growth rate, feed efficiency and survival rate of African catfish fishing. The research method was experimental with completely randomized design (CRD). The research consisted of five treatments and four replications. The treatments used were: (A) shark waste mill at 0% and fish mill by 50%, (B) 5% shark waste mill and 45% fish mill, (C) 10% waste shark mill and 40% fish mill, (D) 15% waste shark mill and fish mill and 35% (E) 20% shark waste mill and 30% fish mill. The main parameters measured were growth, feed efficiency and survival rate. Supporting parameters measured were water quality. Analysis of the data using analysis of variance (ANOVA) and to determine the differences between treatments tested by Duncan Multiple Range Test. The results showed that the giving of shark waste mil on ration had highly different effects on growth rate and feed eficiency of african catfish. The feeding of waste shark mill in ration had no significantly different effect on Survival Rate (SR). The best dose of shark waste mill is treatment C (10%) with growth rate (1,26%/day), feed eficiency (38,64%) and survival rate (55%).

scholarly journals PENGARUH PERTUMBUHAN DAN EFISIENSI PAKAN IKAN NILA GIFT (Oreochromis niloticus) DENGAN PROPORSI PROTEIN PAKAN YANG BERBEDA

2019 ◽  
Author(s):  
titin liana febriyanti
Keyword(s):  
Growth Rate ◽  
Oreochromis Niloticus ◽  
Feed Efficiency ◽  
Raw Materials ◽  
Economic Value ◽  
Maximum Growth ◽  
Maximum Growth Rate ◽  
Fish Feed ◽  
Randomized Design ◽  
High Feed

Tilapia (Oreochromis niloticus) has economic value due to high consumer demand, relatively affordable price, favorable taste and high tolerance to the environment. Constraints faced by farmers is the high feed prices because raw materials such as fish meal is still imported. So need to find alternative raw materials such as golden snail flour which has a cheap price. The purpose of this study is to analyze the proportion of the right golden snail flour in the fish feed so as to provide maximum growth rate for the seeds of tilapia gift. The experimental design used was Completely Randomized Design (RAL) consisting of 5 treatments with 3 replications. The parameters observed were growth rate and feed efficiency. The experimental results showed that the C treatment (0.19 g/day) was the highest growth rate and the highest feed efficiency in treatment C was 88.03%. Keywords: tilapia, mas snail flour, growth rate, and feed efficiency Abstrak Ikan nila (Oreochromis niloticus) memiliki nilai ekonomis karena permintaan konsumen yang tinggi, harga yang relatif terjangkau, rasa yang digemari dan memiliki toleransi yang tinggi terhadap lingkungan. Kendala yang dihadapi petani adalah harga pakan yang tinggi karena bahan baku seperti tepung ikan masih di impor. Maka perlu mencari bahan baku alternatif seperti tepung keong mas yang memiliki harga yang murah.Tujuan penelitian ini adalah menganalisis proporsi tepung keong mas yang tepat dalam pakan ikan sehingga mampu memberikan laju pertumbuhan yang maksimal bagi benih ikan nila gift. Rancangan percobaan yang digunakan ialah Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan dengan 3 ulangan. Parameter yang diamati adalah laju pertumbuhan dan efisiensi pakan. Hasil percobaan menunjukkan bahwa perlakuan C (0,19 g/hari) merupakan laju pertumbuhan yang tertinggi dan efesiensi pakan tertinggi pada perlakuan C yaitu 88,03 %. Kata Kunci: ikan nila, tepung keong mas, laju pertumbuhan, dan efisiensi pakan

scholarly journals Penggunaan Tepung Buah Pepaya Carica papaya L Dalam Pelet Terhadap Efek Pertumbuhan Benih Ikan Nila Oreochromis niloticus

2018 ◽  
Vol 6 (1) ◽  
Author(s):  
Herol A. Tulung ◽  
Cyska Lumenta ◽  
Edwin L.A. Ngangi
Keyword(s):  
Feed Efficiency ◽  
Conversion Ratio ◽  
Fish Feed ◽  
Food Conversion ◽  
Daily Growth ◽  
Relative Growth ◽  
Food Conversion Ratio ◽  
Randomized Design ◽  
Absolute Growth ◽  
Different Doses

This study aimed to determine the effect of papaya flour at different doses on absolute  growth, daily growth, relative growth, feed efficiency, and food conversion. The treatments consisted of 0,  2.5%, 7.5%, 10% of papaya flour respectively, each with three replcations. The weight of fish were  about 18-23.58 g.  The fish were placed in aquaria with a density of  10 individual per aquarium. The experiment design is a complete randomized design. The results of analysis show that the treatments had no significant effect on growth, daily growth, relative growth, feed  efficient, and food conversion ratio. However, treatment C (7.5% papaya flour) gave the best on growth of fish, feed efficiency and food conversion ratio.

Evaluasi Kualitas Nutrisi Complete Feed Fermentasi Berbahan Dasar Ampas Sagu dengan Lama Pemeraman yang Berbeda

2016 ◽  
Vol 1 (1) ◽  
Author(s):  
Taufiqul Hafizh ◽  
Sitti Wajizah ◽  
Samadi Samadi
Keyword(s):  
Incubation Time ◽  
Nutritional Quality ◽  
Crude Protein ◽  
Crude Fiber ◽  
Randomized Design ◽  
Nutritive Values ◽  
High Level ◽  
Control And Management ◽  
By Products

Abstrak. Pakan merupakan salah satu faktor yang mempengaruhi produtivitas dan reproduktivitas ternak, disamping beberapa faktor lainnya seperti genetik, pengontrolan penyakit, dan manajemen pemeliharaan. Salah satu usaha yang dapat menunjang ketersediaan pakan ternak ruminansia adalah dengan memanfaatkan berbagai limbah pertanian berupa ampas sagu. Namun kandungan nutrisi yang terdapat pada ampas sagu sangat rendah dengan kandungan serat kasar yang cukup tinggi dan kandungan protein kasar masih rendah. .  Penelitian ini bertujuan untuk mengevaluasi kualitas nutrisi dari Complete feed berbahan dasar ampas sagu yang difermentasi dengan menggunakan saus burger pakan (SBP) pada lama pemeraman yang berbeda. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan berupa lama pemeraman yaitu P0 (0 hari), P7 (7 hari), P14 (14 hari) dan P21 (21 hari). Setiap perlakuan diulang sebanyak 4 kali sehingga diperoleh 16 unit perlakuan. Peubah yang diamati dalam penelitian ini adalah kadar bahan kering, kadar protein kasar, kadar serat kasar, kadar abu, kadar lemak kasar dan kadar BETN.  Evaluation of Nutritive Values Complete Feed Based on Sago Residues with different Incubation TimeAbstract. Feed is one of the factors influencing productivity and reproductivity of animals besides other factors such as genetics, disease control, and management. One of the efforts to support the availability of ruminant feed is to utilize agriculture by products such as sago residues. However, nutritive values of sago residues was very low fiber with high level of crude fiber and low level of  crude protein. One of the efforts to improve the nutritional quality of sago residues is by fermentation. This study aimed to evaluate the nutritional quality of the fermented complete feed based on sago residues  with different incubation time. The design used in this study was completely randomized design (CRD) with 4 treatments (incubation time) ; P0 (without incubation-control), P7 (7 days), P14 (14 days) and P21 (21 days) of incubation time. Each treatment was repeated four times with total of 16 treatment units. The parameters observed in this study were the contents of dry matter, crude protein, crude fiber, ash, fat and N-free extract.

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