Fermentation of Azolla sp. leaves and the utilization as a feed ingredient of tilapia Oreochromis sp.
ABSTRACT The objective of this study was to study the effect of incubation period on the nutritional content of Azolla sp. meal fermented by Trichoderma harzianum, and its optimum supplementation level in the feed of tilapia Oreochromis sp. In incubation period treatments, fermentation of Azolla...
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Asosiasi Sains Akuakultur Indonesia
2015-03-01
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| Series: | Jurnal Akuakultur Indonesia |
| Online Access: | https://journal.ipb.ac.id/index.php/jai/article/view/9213 |
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| author | Nur Bambang Priyo Utomo Nurfadhilah . Julie Ekasari |
| author_facet | Nur Bambang Priyo Utomo Nurfadhilah . Julie Ekasari |
| author_sort | Nur Bambang Priyo Utomo |
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ABSTRACT
The objective of this study was to study the effect of incubation period on the nutritional content of Azolla sp. meal fermented by Trichoderma harzianum, and its optimum supplementation level in the feed of tilapia Oreochromis sp. In incubation period treatments, fermentation of Azolla meal was performed in two, six, eight, and ten days (AF2, AF6, AF8, AF10) using Trichoderma harzianum as the fermentor. The fish used in this study was tilapia Oreochromis sp. with an average weight of 10.59±1.29 g. The design of the feeding treatments was repeletting commercial feed with Azolla leaves by with different supplementation levels, i.e. 0% (A/control), 30% (B), 60% (C), and 90% (D). Faecal collection for digestibility measurement was conducted for 15 days and fish growth rate was observed for 40 days. Azolla meal fermented for two days (AF2) showed the best results among the other treatments with a crude fiber decrease of 37.19% and protein increase of 38.65%. The results of this study indicate that fermentation can increase the nutritional quality of Azolla meal and its most optimal supplementation level in the diet of tilapia is 30%.
Keywords: crude fiber, Azolla sp., tilapia
ABSTRAK
Penelitian ini bertujuan untuk mengetahui pengaruh lama waktu fermentasi daun mata lele Azolla sp. menggunakan kapang Trichoderma harzianum serta dosis optimal dalam pakan ikan nila Oreochromis sp. Proses fermentasi tepung daun mata lele dilakukan selama dua, enam, delapan, dan sepuluh hari (AF2, AF6, AF8, AF10). Ikan uji pada penelitian ini menggunakan ikan nila Oreochromis sp. dengan bobot rata-rata 10,59±1,29 g yang ditebar sebanyak 6 ekor/akuarium berukuran 50×45×30 cm3. Sebagai pakan perlakuan yakni repeletting daun mata lele dengan pakan komersil pada tingkat suplementasi 0% (A/kontrol), 30% (B), 60% (C), dan 90% (D). Pemeliharaan ikan uji dan pengumpulan data dilakukan dengan mengumpulkan feses ikan untuk uji ketercernaan selama 15 hari dan mengamati pertumbuhan ikan selama 40 hari. Tepung daun mata lele yang difermentasi selama dua hari (AF2) memiliki hasil yang paling baik di antara perlakuan lainnya yakni dengan penurunan serat kasar sebesar 37,19% dan peningkatan protein sebesar 38,65%. Hasil penelitian ini menunjukkan bahwa fermentasi dapat meningkatkan kualitas nutrisi daun mata lele serta dosis optimal pemanfaatan tepung daun mata lele fermentasi dalam pakan ikan nila adalah sebesar 30%.
Kata kunci: serat kasar, Azolla sp., ikan nila
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| format | Article |
| id | doaj-art-c0cab90bc19f42268d06b01a7292aa4e |
| institution | Kabale University |
| issn | 1412-5269 2354-6700 |
| language | English |
| publishDate | 2015-03-01 |
| publisher | Asosiasi Sains Akuakultur Indonesia |
| record_format | Article |
| series | Jurnal Akuakultur Indonesia |
| spelling | doaj-art-c0cab90bc19f42268d06b01a7292aa4e2025-01-24T17:59:38ZengAsosiasi Sains Akuakultur IndonesiaJurnal Akuakultur Indonesia1412-52692354-67002015-03-0110210.19027/jai.10.137-1437727Fermentation of Azolla sp. leaves and the utilization as a feed ingredient of tilapia Oreochromis sp.Nur Bambang Priyo Utomo0Nurfadhilah .Julie Ekasari1Department of AquacultureDepartment of Aquaculture ABSTRACT The objective of this study was to study the effect of incubation period on the nutritional content of Azolla sp. meal fermented by Trichoderma harzianum, and its optimum supplementation level in the feed of tilapia Oreochromis sp. In incubation period treatments, fermentation of Azolla meal was performed in two, six, eight, and ten days (AF2, AF6, AF8, AF10) using Trichoderma harzianum as the fermentor. The fish used in this study was tilapia Oreochromis sp. with an average weight of 10.59±1.29 g. The design of the feeding treatments was repeletting commercial feed with Azolla leaves by with different supplementation levels, i.e. 0% (A/control), 30% (B), 60% (C), and 90% (D). Faecal collection for digestibility measurement was conducted for 15 days and fish growth rate was observed for 40 days. Azolla meal fermented for two days (AF2) showed the best results among the other treatments with a crude fiber decrease of 37.19% and protein increase of 38.65%. The results of this study indicate that fermentation can increase the nutritional quality of Azolla meal and its most optimal supplementation level in the diet of tilapia is 30%. Keywords: crude fiber, Azolla sp., tilapia ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh lama waktu fermentasi daun mata lele Azolla sp. menggunakan kapang Trichoderma harzianum serta dosis optimal dalam pakan ikan nila Oreochromis sp. Proses fermentasi tepung daun mata lele dilakukan selama dua, enam, delapan, dan sepuluh hari (AF2, AF6, AF8, AF10). Ikan uji pada penelitian ini menggunakan ikan nila Oreochromis sp. dengan bobot rata-rata 10,59±1,29 g yang ditebar sebanyak 6 ekor/akuarium berukuran 50×45×30 cm3. Sebagai pakan perlakuan yakni repeletting daun mata lele dengan pakan komersil pada tingkat suplementasi 0% (A/kontrol), 30% (B), 60% (C), dan 90% (D). Pemeliharaan ikan uji dan pengumpulan data dilakukan dengan mengumpulkan feses ikan untuk uji ketercernaan selama 15 hari dan mengamati pertumbuhan ikan selama 40 hari. Tepung daun mata lele yang difermentasi selama dua hari (AF2) memiliki hasil yang paling baik di antara perlakuan lainnya yakni dengan penurunan serat kasar sebesar 37,19% dan peningkatan protein sebesar 38,65%. Hasil penelitian ini menunjukkan bahwa fermentasi dapat meningkatkan kualitas nutrisi daun mata lele serta dosis optimal pemanfaatan tepung daun mata lele fermentasi dalam pakan ikan nila adalah sebesar 30%. Kata kunci: serat kasar, Azolla sp., ikan nila https://journal.ipb.ac.id/index.php/jai/article/view/9213 |
| spellingShingle | Nur Bambang Priyo Utomo Nurfadhilah . Julie Ekasari Fermentation of Azolla sp. leaves and the utilization as a feed ingredient of tilapia Oreochromis sp. Jurnal Akuakultur Indonesia |
| title | Fermentation of Azolla sp. leaves and the utilization as a feed ingredient of tilapia Oreochromis sp. |
| title_full | Fermentation of Azolla sp. leaves and the utilization as a feed ingredient of tilapia Oreochromis sp. |
| title_fullStr | Fermentation of Azolla sp. leaves and the utilization as a feed ingredient of tilapia Oreochromis sp. |
| title_full_unstemmed | Fermentation of Azolla sp. leaves and the utilization as a feed ingredient of tilapia Oreochromis sp. |
| title_short | Fermentation of Azolla sp. leaves and the utilization as a feed ingredient of tilapia Oreochromis sp. |
| title_sort | fermentation of azolla sp leaves and the utilization as a feed ingredient of tilapia oreochromis sp |
| url | https://journal.ipb.ac.id/index.php/jai/article/view/9213 |
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