scholarly journals Inclusion of Spirulina in Floating Fish Feed Production: Protein and Physical Quality

2021 ◽  
Vol 21 (4) ◽  
pp. 161-167
Author(s):  
Arif Rahman Hakim ◽  
Putri Wullandari ◽  
Naila Zulfia ◽  
Tri Nugroho Widianto ◽  
Bakti Berlyanto Sedayu
Keyword(s):  
Physical Properties ◽  
Protein Content ◽  
Control Diet ◽  
Expansion Ratio ◽  
Fish Feed ◽  
Feed Production ◽  
Single Protein ◽  
Unit Density ◽  
Pellet Formulation ◽  
Ratio Unit

The objective of this study was to investigate effects of Spirulina meal (SM) inclusion in fish feed formulations on their physical and protein content. Four formulations of fish feed were carried out i.e. a control diet with fishmeal (FM) as the single protein source and three others formulations containing Spirulina meal (SM) ingredient in different ratios of FM: SM (w/w) namely 75:25; 50:50 and 25:75 (w/w). All the formulations were processed into pellets using an extruder with a 600 rpm screw speed, 100 °C barrel temperature, and 3 mm diameter of dies. The dried pellets were then evaluated with respect to the protein content and physical properties i.e. expansion ratio, unit density, floatability and hardness. In general, the most optimum pellet formulation was found at the ratio of 25:75 (FM: SM) ingredients resulted in pellet with higher protein (38.89%) and expand ratio (1.65 fold), the lowest unit density (0.473 mg/mm3), the highest floatability (100%) and less hardness (32.53 N). Therefore, formulation of floating fish feed included with Spirulina are an option for improving its protein content and physical properties.

scholarly journals Effects of Twin-Screw Extruders Condition to Physical Properties of Floating Fish Feed

2019 ◽  
Vol 21 (2) ◽  
pp. 79
Author(s):  
Arif Rahman Hakim ◽  
Wahyu Tri Handoyo ◽  
Toni Dwi Novianto ◽  
Andrianto Widi Prasetyo
Keyword(s):  
Moisture Content ◽  
Chemical Properties ◽  
Expansion Ratio ◽  
Fish Feed ◽  
Screw Speed ◽  
Twin Screw Extruders ◽  
Twin Screw ◽  
Unit Density ◽  
Screw Extruders ◽  
Ratio Unit

Process production of floating fish feed in a society constrained by processing technology. The objective of this study was to observe effect of  condition process of twin screw extruders to the physical and chemical properties of produced of floating fish feed. Ingredients used involve fish meal, soybean meal, corn meal, and tapioca flour. The ingredients are mixed with 15, 20 and 25% water added to the total weight. Extrusion process condition conducted by several treatments i.e screw speed (540, 540, 600, 660 rpm) and barrel temperatures (80, 90, 100, 110, 120℃). In order to study, expansion ratio, unit density, floatability and hardness of feed were observed as physical parameters while chemical properties include moisture and protein content. Experimental result showed that addition 25 % water to the formula gives a good performance of expansion ratio, unit density and floatability than 15% and 20% moisture content. Higher of screw speed produces feed with higher ratio expansion, lower unit density, and higher floatability. The optimum of screw speed is 600 rpm.  Meanwhile increasing of barrel temperature caused reduction of unit density, and escalation floatability of feed. Best barrel temperature to meet the physical properties is 120℃. The produced feed contain protein 32.38-41.95% and moisture content 4.37-5.70%.

Physical properties of extruded fish feed containing silkworm (Bombyx mori) pupae meal

2021 ◽  
pp. 1-8
Author(s):  
R. Alcaraz ◽  
G.I. Mita ◽  
A. Hernández-Contreras ◽  
M.D. Hernández
Keyword(s):  
Physical Properties ◽  
Water Absorption ◽  
Bombyx Mori ◽  
Water Solubility ◽  
Expansion Ratio ◽  
Absorption Index ◽  
Gilthead Seabream ◽  
Fish Feed ◽  
Silkworm Pupae ◽  
Sinking Velocity

The silkworm pupae (Bombyx mori) may be an interesting resource for aquaculture feed, due to its high nutritional value. The present work evaluates the physical properties of five extruded diets for gilthead seabream (Sparus aurata) containing 0, 2.5, 5, 10 or 15% of non-defatted silkworm pupae meal. The physical properties studied included: expansion ratio, density, hardness, durability, water absorption index, water solubility index, floatability, sinking velocity and fat leakage. Feed formulated with insect meal showed an increase in expansion ratio, hardness and durability, while water absorption index and sinking velocity decreased. The pellets from these diets showed no increased nutrient leaching or fat leakage. Thus, it is possible to include up to 15% of silkworm pupae meal in extruded fish feed without impairing its physical quality.

scholarly journals Effects of Selected Tuber Crops Starch on Some Extrusion Properties of Fish Feed

2020 ◽  
pp. 1-12
Author(s):  
A. M. Aderotoye ◽  
A. P. Olalusi ◽  
C. I. Ayo- Olalusi
Keyword(s):  
Physical Properties ◽  
Water Absorption ◽  
Potato Starch ◽  
Expansion Ratio ◽  
Fish Feed ◽  
Absorption Properties ◽  
Feed Composition ◽  
Feed Formulation ◽  
Volume Unit ◽  
Tuber Crops

This research evaluates the effect of feed formulation on fish feed properties with the aim of providing information on its water absorption and physical properties of the feed. The main objective of the study is to analysis the effects of the 3 tuber crops (dried cassava, potato and cocoyam flour) on the floatability of fish feed. The fish feed ingredients with varying percentage (40, 70 and 100) of starch from cassava, potato and cocoyam were extruded using a single screw extruder with constant screw speed (285 rpm). The resulting extrudates were subjected to extensive analysis of physical properties, which included moisture content, mass, surface area, volume unit density, bulk density and porosity. The water absorption properties include, the relative absorption rate (%), the water stability (%), the expansion ratio (%) and the floating ability rate (%) were also determined. There was a linear increment between the increase in starch with floatability and water absorption properties of cassava and cocoyam starch; however, a nonlinear decrease relationship existed in percentages (%) of potato starch. The formulation with 40% cocoyam has the highest floatability while the least floatability was observed from 100% potato at first 10 mins of observation. At 40% starches, 76.66% of cassava, 66.66% of potato and 100% of cocoyam afloat for the period of observation (10-120 mins). In conclusion, the formulation with 40% cocoyam was adjudged as the preferable feed composition based on its floatability. From the result, it can be recommended that cocoyam starch support the floatability of fish feed.

scholarly journals Twin-Screw Extrusion Processing of Rainbow trout (Oncorhynchus mykiss) Feeds Using Graded Levels of High Protein Corn-Based Distillers Dried Grains (HP-DDG) and Conventional Distillers Dried Grains with Solubles (DDGS)

2013 ◽  
Vol 2 (1) ◽  
pp. 118
Author(s):  
Parisa Fallahi ◽  
Kurt A. Rosentrater ◽  
Kasiviswanathan Muthukumarappan ◽  
Michael L. Brown
Keyword(s):  
Rainbow Trout ◽  
Bulk Density ◽  
Control Diet ◽  
Expansion Ratio ◽  
Twin Screw Extrusion ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Extrusion Processing ◽  
Screw Extrusion ◽  
Twin Screw ◽  
Unit Density

<p>Twin-screw extrusion cooking trials were performed to investigate the differential effects of conventional DDGS (DDGS) and HP-DDG inclusion, as fishmeal replacers, on physical properties (moisture content, water activity, thermal properties, expansion ratio, unit density, bulk density, water absorption, solubility and pellet durability indices, and color) of Rainbow trout (Oncorhynchus mykiss) feed. Four ingredient blends were formulated with 20 and 40% C- DDGS, and 20 and 40% HP-DDG, along with other required dietary ingredients. Each diet was extruded using two replications; a fishmeal based diet acted as the control diet. The highest and the lowest extrudate moisture content and water activity were observed for the diets containing 20% DDGS and 40% HP-DDG, respectively. Compared to the control diet, increasing HP-DDG content from 20 to 40% had no effect on the bulk density of the products, while increasing DDGS content from 20-40% led to a considerable rise in bulk density of the extrudates by 14.2 and 6%, respectively. Also, extrudates with the lowest brightness, greenness, and yellowness values were obtained from the diet containing 20% DDGS, whereas the most color intensity values were observed for the diets containing 40% DDGS and 20% HP-DDG. Increasing DDGS and HP-DDG from 0-40% caused a remarkable increase in water absorption index, by 72 and 30%, respectively. Likewise, the water solubility index increased, but in a considerably lesser order of magnitude. High pellet durability index of more than 99% was achieved with inclusion of either DDGS or HP-DDG. None of the diets impacted the thermal properties of the extrudates. Inclusion of 20 and 40% DDGS resulted in the extrudates with the largest and the smallest unit density values of nearly 887 and 750 kg/m<sup>3</sup>, respectively. As was expected, expansion ratio decreased with increasing unit density. Increasing inclusion levels of HP-DDG did not show any effect on unit density or expansion ratio of the products. Future research should concentrate on investigating the effects of both extrusion processing and graded levels of different types of DDGS on Rainbow trout feeds.</p>

scholarly journals Effects of Amylose-To-Amylopectin Ratios on Binding Capacity of DDGS/Soy-Based Aquafeed Blends

2016 ◽  
Vol 5 (5) ◽  
pp. 43 ◽  
Author(s):  
Ferouz Ayadi ◽  
Kurt A. Rosentrater ◽  
K. Muthukumarappan ◽  
S. Kannadhason
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Water Solubility ◽  
Binding Capacity ◽  
Sole Source ◽  
Expansion Ratio ◽  
Process Conditions ◽  
Fish Feed ◽  
Seafood Products ◽  
The Impact

Demands for seafood products are steadily increasing. Alternative protein sources are required to compensate for enormous amounts of fishmeal that is needed for global seafood production. Starch is a food polymer that can be added to fish feed formulations to enhance binding and expanding capabilities of extrudates. Floatability, a key factor for most aqua feeds, can be optimized by the addition of certain starch sources. Six ingredient blends with a similar protein content (~32.5%) containing two starch sources, Hylon VII (containing 70% amylose, 30% amylopectin) or Waxy I (containing 0% amylose, 100% amylopectin), 20% distillers dried grain with solubles (DDGS), and 15, 25, and 35% moisture content were used along with appropriate amounts of soybean meal, menhaden fishmeal, whey, vitamin and mineral mix to investigate nutritionally-balanced feeds for Nile tilapia (Oreochromis niloticus L.). The blends were processed using a laboratory single-screw extruder with varying temperature settings (90-90-90°C, 100-120-120°C, and 100-120-140°C), screw speeds (100, 120, and 140 rpm), and length/diameter ratio (3.4, 6.6, 9.2) of the die. Extensive analyses of expansion ratio (ER), unit density (UD), sinking velocity (SV), and pellet durability indices (PDI), water absorption (WAI) and water solubility indices (WSI) were conducted to evaluate the effects of the two starch sources on extrudate binding and floating capacity. By varying process conditions, significant differences (P>0.05) among the blends were detected for all extrudate physical properties. Significantly higher values for ER, UD, and PDI were achieved by using the Waxy I starch source, while values for SV and WAI decreased. For WSI no significant differences were detected. Increasing the moisture content from 15-35% resulted in a significant increase in ER, WAI, and PDI and a significant decrease in UD. WSI showed no clear pattern in changes. The impact of different amylopectin to amylose ratio, temperature and moisture content on extrudate stability, cohesion and physical properties was demonstrated in this study. All formulations yielded viable extrudates while the blends with the amylopectin as the sole source of starch resulted in higher quality extrudates.

Utilisation of house fly maggots (Musca domestica) as replacement for fish meal in the diets of Clarias gariepinus juveniles

2019 ◽  
Vol 5 (2) ◽  
pp. 69-76 ◽  
Author(s):  
M.O. Ipinmoroti ◽  
O.A. Akanmu ◽  
A.O. Iyiola
Keyword(s):  
Amino Acids ◽  
Protein Content ◽  
Musca Domestica ◽  
Fish Meal ◽  
Clarias Gariepinus ◽  
House Fly ◽  
Fish Feed ◽  
Commercial Fish ◽  
Feed Production ◽  
Significant Difference

Fish meal is widely used in commercial feed production because of its amino acids profile, and high protein content, however, its usage constitutes a major cost in fish feed production. It is therefore essential to source for a highly nutritious, cheap and readily available substitute which can supply the farmed fish with necessary dietary requirements for proper growth and development. The study utilised house fly maggots (Musca domestica) cultured from poultry waste at varying inclusion levels of 0 (no inclusion), 25, 50, 75 and 100% (maggot inclusions) to replace fish meal in the diets and replicated thrice. A total of 180 Clarias gariepinus juveniles catfish with initial average weight of 10.11±0.12 g were stocked at 12 fish per tank, acclimatised for 2 weeks and fed twice daily at 3% body weight for a period of 12 weeks. The proximate composition of wet maggots showed the presence of favourable amino acids similar to fish meal but had lower crude protein content (47.45%) with high ether extract (22.23%) and moisture content (83.52%). The water quality parameters such as ammonia, temperature and dissolved oxygen were monitored daily and showed no significant difference (P<0.05) among the treatments and were tolerable for fish culture. Sampling of fish was done weekly, the growth and nutrient utilisation, economic indices and haematological studies were done and analysis of variance was used for the statistical analysis. It was observed that 75% inclusion of wet maggot gave better results and rapid utilisation and conversion of feed to flesh and was evident in the weight gain (50.71 g), lowest feed conversion ratio (1.04±0.04), highest specific growth rate (1.99±0.00 g/day) and cheap in terms of cost of production (₦ 172.12). This shows that 75% of wet maggots can be recommended as an inclusion level in commercial fish feed for adequate utilisation by C. gariepinus juveniles.

scholarly journals Effect of Different Extrusion Processing Parameters on Physical Properties of Soy White Flakes and High Protein Distillers Dried Grains-Based Extruded Aquafeeds

2014 ◽  
Vol 3 (6) ◽  
pp. 107 ◽  
Author(s):  
Sushil K. Singh ◽  
K. Muthukumarappan
Keyword(s):  
Physical Properties ◽  
Water Absorption ◽  
Bulk Density ◽  
Water Solubility ◽  
Expansion Ratio ◽  
High Protein ◽  
Regression Equations ◽  
Process Variables ◽  
Distillers Dried Grains ◽  
Durability Index

<p>Nutritionally balanced ingredient blends for catla (<em>Catla catla</em>), belonging to the family Cyprinidae, were extruded using single screw extruder. The extrusion was carried out at five levels of soy white flakes content (21%, 29%, 40%, 52%, and 59% db), five levels of moisture content (15, 19, 25, 31, and 35% db) and five levels of barrel temperature (100, 110, 125, 140, and 150 ºC) using three different die nozzles (having L/D ratios 3.33, 5.83, and 7.25). Blends with net protein content of 32.5% contains soy white flakes, along with high protein distillers dried grains (HP-DDG), corn flour, corn gluten meal, fish meal, vitamin, and mineral mix. A central composite rotatable design (CCRD) and  response surface methodology (RSM) was used to investigate the significance of independent and interaction effects of the extrusion process variables on the extrudates physical properties namely pellet durability index, bulk density, water absorption and solubility indices and expansion ratio. Quadratic polynomial regression equations were developed to correlate the product responses and process variables as well as to obtain the response surfaces plots. The independent variables had significant (<em>P </em>&lt; 0.05) effects on physical properties of extrudates: (i) higher soy white flakes content increased the pellet durability index and water absorption index, but decreased the water solubility index, (ii) higher temperature decreased pellet durability index, bulk density and water solubility index, (iii) increased L/D ratio from 3.33 to 7.25 increased the pellet durability index, expansion ratio but decreased the bulk density of the extrudates.</p>

scholarly journals Utilization of Shrimp Shell Waste as Alternative Raw for Mariculture

2021 ◽  
Vol 324 ◽  
pp. 03006
Author(s):  
Tri Yulianto ◽  
Dwi Septiani Putri ◽  
Shavika Miranti ◽  
Wiwin Kusuma Atmaja Putra
Keyword(s):  
Fish Meal ◽  
Raw Materials ◽  
Nutrient Content ◽  
Proximate Analysis ◽  
Raw Material ◽  
Fish Feed ◽  
Microsoft Excel ◽  
Feed Production ◽  
Shrimp Shell ◽  
Shrimp Shell Waste

Feed is still one of the problems in aquaculture because it takes about 70% of operational costs. High prices is caused by imported raw materials for feed production. One possible effort to overcome this problem is to find alternative local raw materials to replace imported fish meal. The purpose of this study was to examine the proximate content of shrimp shell wastes from processing shrimp crackers (Paneus sp.) to be used as shrimp flour. Samples were colledted three times in a month, at the beginning, middle and end of the month. The waste of the heads, shells and tails of the shrimp were turned into flour for laboratory testing through proximate analysis. The data were tabulated using the Microsoft Excel softwareand then analyzed descriptively by comparing the nutrient content of shrimp waste flour with the feed requirements of mariculture. The results showed that shrimp shell flour contained protein, fat, carbohydrates and ash content of around 27.4%, 2.07%, 14.84% and 47.27%. while the resulting randemen ranged from 81.75%. Therefore, shrimp shell flour can be used as an alternative raw material for preparing marine fish feed.

scholarly journals PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES

Pro Food ◽  
2018 ◽  
Vol 4 (1) ◽  
pp. 304-310
Author(s):  
Siska Cicilia ◽  
Eko Basuki ◽  
Agustono Prarudiyanto ◽  
Ahmad Alamsyah ◽  
Dody Handito
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Potato Starch ◽  
Ash Content ◽  
Randomized Design ◽  
Alternative Materials ◽  
Completely Randomized Design

Cookies is one type of populer biscuits. The basic ingredients of cookies are generally wheat flour. The availability of wheat flour in Indonesia is dependent on imports. To overcome this, the substitute of wheat flour is needed. Alternative materials can from tubers one of them is a black potato. The objective of this research were to substitute wheat flour with black potato starch for cookie manufacture and to analyze chemical composition and physical properties of cookies. The design used was Completely Randomized Design (CRD) with flour flour treatment: black potatoes are 100%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The addition of black potato starch cause a decrease in water content, protein content, fat content and increased ash content of cookies. The addition of potato starch up to 30% produces the preferred cookies that accepted by panelists.Key words: Coleus tuberosus, cookies, wheat flourABSTRAKCookies (kue kering) merupakan salah satu jenis biskuit yang banyak disukai oleh masyarakat dari berbagai kalangan. Bahan dasar pembuatan cookies umumnya adalah tepung terigu. Ketersediaan tepung terigu di Indonesia masih tergantung pada impor. Untuk mengatasi hal tersebut maka diperlukan bahan alternatif pengganti terigu. Bahan alternatif bisa berasal dari umbi-umbian salah satunya adalah kentang hitam. Penelitian ini bertujuan untuk mensubstitusi tepung terigu dengan tepung kentang hitam pada pembuatan cookies serta menganalisa komposisi kimia dan sifat fisik cookies tersebut. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan tepung terigu tepung : kentang hitam yaitu 100%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan 50% : 50%. Penelitian ini dilakukan di laboratorium pengolahan pangan dan laboratorium kimia dan biokimia pangan Fatepa Universitas Mataram. Penambahan tepung kentang hitam menyebabkan penurunan kadar air, kadar protein, kadar lemak dan peningkatan kadar abu cookies.Penambahan tepung kentang sampai 30% menghasilkan cookies yang disukai panelis.Kata kunci: cookies, kentang hitam, tepung terigu

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