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Artificial Feed Production from Fermented Aquatic Weeds and its Implementation in Climbing Perch Fish (Anabas Testudineus)

Author

Listed:
  • Elrifadah

    (Faculty of Agriculture, University of Achmad Yani, Kalimantan Selatan, Indonesia)

  • Rina Iskandar

    (Faculty of Agriculture, University of Achmad Yani, Kalimantan Selatan, Indonesia)

  • Hastirullah Fitrah

    (Agribusiness Departement, University of Achmad Yani, Kalimantan Selatan, Indonesia)

Abstract

This study aims to determine the effect of artificial feed made from aquatic weeds (Pistia sp., Salvinia sp., and Lemna sp.) through fermentation of Rhyzopus oryzae on the growth of Climbing Perch fish. The experimental factors were aquatic weeds namely: Pistia sp. (Kayu apu), Salvinia sp. (Kiambang), and Lemna sp. (Gulma itik) as Factor A and different percentages of Rhyzopus oryzae fermentation (5%, 10%, and 15%) as Factor B. Each treatment was conducted in three replications. The results showed that the combination of Salvinia sp. in 15% fermentation provided the best absolute growth of 2.31g, the best relative growth of 416.04%, the best feed conversion of 2.00, the highest feed efficiency of 50.0%, and the highest protein retention of 13.79%. The results of the ANOVA test of the feeding trials, however, showed no significant differences among treatment combinations, with regards to absolute growth, relative growth, feed conversion, feed efficiency, and protein and fat retention. The experimental Climbing Perch fish had a survival rate of 100%. Water quality data, such as temperature, DO, pH, and NH3, showed that the living conditions are tolerable for the Climbing Perch fish.

Suggested Citation

  • Elrifadah & Rina Iskandar & Hastirullah Fitrah, 2018. "Artificial Feed Production from Fermented Aquatic Weeds and its Implementation in Climbing Perch Fish (Anabas Testudineus)," International Journal of Applied and Physical Sciences, Dr K.Vivehananthan, vol. 4(1), pages 1-5.
    • Handle: RePEc:apa:ijapss:2018:p:1-5
    DOI: 10.20469/ijaps.4.50001-1.pdf
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