Rachmawati, Nandya Fitri and Dr. Ir. Arning Wilujeng Ekawati,, MS and Dr. Ir. Yahya, M. P. (2018) Pemanfaatan Tepung Daun Talas Terfermentasi Kapang Trichoderma viride Sebagai Bahan Alternatif Dalam Formulasi Pakan Ikan Lele (Clarias gariepinus). Magister thesis, Universitas Brawijaya.
Abstract
Ikan lele adalah ikan yang banyak dibudidayakan oleh pembudidaya. Dalam budidaya kualitas pakan sangat diperhatikan, terutama kandungan gizinya.Selama ini gizi protein pakan ikan tinggi diperoleh dari tepung ikan, akan tetapi harganya kurang ekonomis. Maka tepung ikan disubstitusi oleh tepung daun talas yang harganya ekonomis, akan tetapi serat kasar yang dikandung 17 % sedangkan kebutuhan ikan lele akan serat kasar berkisar 3-10 %. Oleh karena itu, tepung daun talas perlu difermentasi dengan Trichoderma viride untuk menurunkan serat kasarnya dan dapat menunjang pertumbuhan ikan lele. Penggunaan bahan baku lokal tepung daun talas terfermentasi diharapkan dapat menjadi alternatif dalam formulasi pakan ikan lele. Penelitian ini dilakukan di Laboratorium Ilmu Teknologi Perikanan Divisi Perekayasaan Hasil Perikanan Fakultas Perikanan Universitas Brawijaya dengan tujuan untuk mendapatkan waktu fermentasi yang optimal dalam proses fermentasi tepung daun talas dan memperoleh dosis tepung daun talas hasil fermentasi yang dapat dimanfaatkan dalam formula pakan ikan lele. Jenis bahan fermentasi yang digunakan adalah Trichoderma viride yang diperoleh dari Laboratorium Pusat Peneitian Biologi (LIPI). Proses fermentasi dilakukan selama 5,7 dan 9 hari, dengan dosis 3% dan diinkubasi pada suhu ruang (300C) untuk memperoleh hasil fermentasi terbaik. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan lima perlakuan dan tiga ulangan berdasarkan kandungan pakan percobaan dengan iso protein 30,22% dan iso energi 3.600 kkal/kg. Lima perlakuan substitusi tepung daun talas terfermentasi terhadap tepung ikan yang berbeda, meliputi perlakuan A (0%), B (5%), C (10%), D (15%) dan E (20%). Pada uji coba biologis pakan percobaan, bobot rata-rata benih ikan lele yang digunakan yaitu bobot 5-9 gram selama 30 hari. Paremeter utama yang diamati meliputi kelulushidupan (survival rate), laju pertumbuhan spesifik (specific growth rate), rasio konversi pakan (feed convertion ratio), rasio efisiensi protein (protein efficiency ratio), retensi protein, retensi energi dan daya cerna nutrien. Hasil penelitian tahap 1 diperoleh lama fermentasi tepung daun talas dengan Trichoderma viride terbaik dalam menurunkan serat kasar yaitu selama 7 hari. Dengan hasil proksimat protein 22,07 %, lemak 7,13 %, abu 11,34 %, serat kasar 6,88 %, selulosa 16,88 %, aktivitas enzim selulase 3,03 IU/ml, glukosa 0,54 % dan nilai asam amino esensial (histidine 0,31, threonine 0,11, arginine 0,57, methionine 0,48, valine 0,64, phenyalanine 0,65, isoleucine 0,53, leucine 0,86 dan lysine 0,98). Hasil penelitian tahap 2 menunjukkan bahwa penggunaan protein tepung daun talas (Colocasia esculenta L.) terfermentasi Trichoderma viride untuk mensubstitusi protein tepung ikan dalam formulasi pakan ikan lele (Clarias gariepinus) adalah 20 % untuk laju pertumbuhan spesifik 1,85%BB/hari; rasio konversi pakan 1,42%; rasio efisiensi protein 2,19%; retensi protein 29,73%, retensi energi 19,82%; untuk daya cerna protein 79,64% dan daya cerna energi 59,05%.
English Abstract
Catfish are fish that are widely cultivated by farmers. In cultivating the quality of feed is very much considered, especially the nutritional content. During this time the high protein nutrition of fish food is obtained from fish meal, but the price is less economical. Then fish flour is substituted by taro leaf flour which is economical in price, but crude fiber is contained 17% while the need for catfish for crude fiber ranges from 3-10%. Therefore, taro leaf flour needs to be fermented with Trichoderma viride to reduce its crude fiber and can support the growth of catfish. The use of local raw materials fermented taro leaf flour is expected to be an alternative in catfish feed formulations. This research was conducted at the Fisheries Technology Laboratory Fisheries Product Engineering Division of the Faculty of Fisheries, Universitas Brawijaya with the aim of obtaining optimal fermentation time in the fermentation process of taro leaf flour and obtaining a dose of fermented taro leaf flour which can be utilized in catfish feed formula. The type of fermentation material used is Trichoderma viride obtained from the Biology Research Center (LIPI). The fermentation process was carried out for 5.7 and 9 days, with a dose of 3% and incubated at room temperature (300C) to obtain the best fermentation results. The experimental design used was a completely randomized design with five treatments and three replications based on the content of experimental feed with 30.22% iso protein and 3,600 kcal / kg iso energy. Five substitution treatments of fermented taro flour to different fish meal, including treatment A (0%), B (5%), C (10%), D (15%) and E (20%). In the biological trials of experimental feed, the average weight of catfish seeds used was 5-9 grams of weight for 30 days. The main parameters observed included survival rate, specific growth rate, feed conversion ratio, protein efficiency ratio, protein retention, energy retention and nutrient digestibility. The results of the first phase of the study obtained the best fermentation time for taro leaf flour with Trichoderma viride in reducing crude fiber for 7 days. With proximate results of protein 22.07%, fat 7.13%, ash 11.34%, crude fiber 6.88%, cellulose 16.88%, cellulase enzyme activity 3.03 IU / ml, glucose 0.54% and essential amino acid values (histidine 0.31, threonine 0.11, arginine 0.57, methionine 0.48, valine 0.64, phenyalanine 0.65, isoleucine 0.53, leucine 0.86 and lysine 0.98) . The results of phase 2 research showed that the use of Trichoderma viride fermented taro flour (Colocasia esculenta L.) protein to substitute fish meal protein in catfish feed formulation (Clarias gariepinus) was 20% for a specific growth rate of 1.85% BB / day; feed conversion ratio 1.42%; protein efficiency ratio of 2.19%; protein retention of 29.73%, energy retention of 19.82%; for protein digestibility of 79.64% and energy digestibility of 59.05%.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | TES/664.024/RAC/p/2018/041812061 |
| Uncontrolled Keywords: | Fermentasi, Trichoderma viride, tepung daun talas, ikan lele,Fermentation, Trichoderma viride, taro leaf flour, catfish. |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.02 Processes > 664.024 Manufacturing processes |
| Divisions: | S2/S3 > Magister Budidaya Perairan, Fakultas Perikanan dan Ilmu Kelautan |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 20 Oct 2022 01:52 |
| Last Modified: | 20 Oct 2022 01:52 |
| URI: | http://repository.ub.ac.id/id/eprint/195841 |
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