Author
Listed:
- Zeny Kurniawati
- Aminah Asngad
Abstract
Latar Belakang: Maraknya budidaya ikan menyebabkan harga pakan di pasaran meningkat hingga 60% dari biaya produksi, sehingga para petani ikan memerlukan terobosan pakan ikan baru untuk menekan biaya produksi kegiatan budidaya ikan. Metode: Jenis penelitian eksperimen dengan Rancangan Acak Lengkap (RAL) dan rancangan faktorial. Terdapat 1 faktor perlakuan dan 2 kali ulangan yang masing-masing dilakukan 3 perlakuan pada formulasi tepung ampas kelapa fermentasi dan tepung maggot yaitu M1, M2, dan M3. Pengujian pakan dilakukan dengan uji proksimat kadar protein dan kadar karbohidrat serta uji mutu hedonik kepada panelis dengan parameter warna, aroma dan tekstur. Hasil: Hasil uji proksimat kandungan protein pakan ikan formula M1, M2, dan M3 masing-masing sebesar 7,83%, 11,64%, dan 9,04%, sedangkan kandungan karbohidrat pakan ikan formula M1, M2, dan M3 masing-masing sebesar 29. ,26%, 23,08%, dan 27,84%. Sedangkan hasil uji sensorik warna pakan formula M1, M2, dan M3 masing-masing mempunyai subset sebesar 2,00; 3,55; dan 3,35. Hasil uji sensorik aroma pakan formula M1, M2, dan M3 masing-masing mempunyai subset sebesar 2,65; 3,40; dan 3,35, sedangkan hasil uji sensoris tekstur pakan formula M1, M2, dan M3 masing-masing mempunyai subset sebesar 2,65; 3,70; dan 3,25. Kesimpulan: Formula M2 memiliki kandungan protein tertinggi sebesar 11,64% dan formula M1 memiliki kandungan karbohidrat tertinggi sebesar 29,26%. Hasil uji mutu formula hedonik paling disukai panelis pada parameter warna dan tekstur pakan pada formula M2 serta aroma pakan pada formula M3.
Suggested Citation
Zeny Kurniawati & Aminah Asngad, 2024.
"Analysis of Proximatic Levels and Sensory Quality of Organic Fish Feed from Fermented Coconut Drain Flour and Maggot Flour,"
BIOEDUSCIENCE, Universitas Muhammadiyah Prof. Dr. Hamka, vol. 8(3), pages 300-307.
Handle:
RePEc:apn:bionce:v:8:y:2024:i:3:p:300-307:id:14768
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