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ANALISA KANDUNGAN NUTRISI LIMBAH IKAN RUMAH MAKAN YANG DIFERMENTASI SEBAGAI BAHAN BAKU PAKAN IKAN

Sugiarti, Mei (2018) ANALISA KANDUNGAN NUTRISI LIMBAH IKAN RUMAH MAKAN YANG DIFERMENTASI SEBAGAI BAHAN BAKU PAKAN IKAN. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

This research was conducted in January - February 2018 at Nutrition Laboratory of University of Muhammadiyah Malang. The purpose of this research is to know the Analysis of Nutritional Waste of Fish Fish Restaurant Fermented as Raw Material Fish Feed. The method used in this research is an experimental method using Completely Randomized Design (RAL). In this research there are 4 treatments with fermentation and non fermentation method, where each treatment is repeated three times. The test parameters used were proximate analyzes which included protein content, water content, ash content, coarse fat, and coarse fiber. Further data was analyzed using ANOVA and continued with BNT test. The results showed that the nutritional content obtained from different studies depending on the method used. In P1 (Non Fermented Fried Flour), the content of protein was 32.03%, ash content was 19.77%, crude fat was 38.03%, crude fiber was 0.87% and water content was 56.36%. In P2 (Non Fermented Fry Fish), the content of protein was 28.88%, ash content equal to 36.48%, crude fat 27.15%, crude fiber 4.35% and water content 57.72%. While on P3 (Fermented Fried Fish) obtained the protein content 32.24%, ash content 40.62%, crude fat 28.36%, crude fiber equal to 2.32% and water content 34.63%. And on P4 (Fermented Fuel Fish) is known protein content of 33.21%, ash content equal to 19.72%, crude fat equal to 37.50%, coarse fiber 2.20% and water content equal to 38.91%. The conclusion of this research is the method of fish meal fermentation giving effect to the content of ash, coarse fat, coarse fiber, and water content and no effect on protein content.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201310260311019
Keywords: Fermented Fish Flour, Proximate Analysis, Fried Fish, Fry Fish, Non Fermented Fish Flour
Subjects: S Agriculture > SH Aquaculture. Fisheries. Angling
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Fishery / Aquaculture (54250)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 30 Jan 2019 02:49
Last Modified: 30 Jan 2019 02:49
URI : http://eprints.umm.ac.id/id/eprint/43793

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