TEPUNG KI AMBANG (Salvinia molesta) TERFERMENTASI SEBAGAI BAHAN PAKAN BUATAN IKAN NILA (Oreochromis niloticus)

WARASTO, WARASTO and Yulisman, Yulisman and Fitrani, Mirna (2013) TEPUNG KI AMBANG (Salvinia molesta) TERFERMENTASI SEBAGAI BAHAN PAKAN BUATAN IKAN NILA (Oreochromis niloticus). Undergraduate thesis, Sriwijaya University.

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Abstract

Tujuan penelitian ini adalah menguji pengaruh pakan berbahan baku tepung kiambang fermentasi terhadap pertumbuhan bobot, laju pertumbuhan harian, efisiensi pakan, dan kelangsungan hidup ikan nila. Penelitian menggunakan rancangan acak lengkap dengan lima perlakuan dan tiga ulangan. Perlakuan yang digunakan dalam penelitian yaitu penggunaan 0%, 10%, 20%, 30%, dan 40% tepung kiambang fermentasi dalam formulasi pakan. Hasil penelitian menunjukkan bahwa penggunaan 10% tepung kiambang fermentasi dalam pakan memberikan hasil terbaik yaitu pertumbuhan bobot sebesar 2,28 g, laju pertumbuhan bobot harian sebesar 1,45%, efisiensi pakan sebesar 69,54%, dan kelangsungan hidup sebesar 98,33%. Kualitas air selama penelitian masih dalam kisaran optimum bagi kehidupan dan pertumbuhan ikan nila yaitu suhu 25-29°C, oksigen terlarut 5,60- 7,95 mg.L-1, pH 6,6-7,l dan amonia 0,009-0,016 mg.L-1.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Tepung Kiambang, Pakan Ikan, Ikan Nila
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH327.5-327.7 Fishery resources. Fishery conservation
Divisions:	05-Faculty of Agriculture > 54243-Aquaculture (S1)
Depositing User:	Mr Halim Sobri
Date Deposited:	18 Nov 2022 06:26
Last Modified:	18 Nov 2022 06:26
URI:	http://repository.unsri.ac.id/id/eprint/82016

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