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UJI KERUSAKAN KANDUNGAN PROTEIN DAN LEMAK PELET IKAN YANG DISEBABKAN OLEH JAMUR ASPERGILLUS flavus PADA PERLAKUAN SUHU TANG BERBEDA

syahtya, fuad faqih syahtya (2019) UJI KERUSAKAN KANDUNGAN PROTEIN DAN LEMAK PELET IKAN YANG DISEBABKAN OLEH JAMUR ASPERGILLUS flavus PADA PERLAKUAN SUHU TANG BERBEDA. Undergraduate (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Aspergillus flavus the genus Aspergillus is a fungus species most commonly found in the materials before it processed into feed such as corns, beans, grains, and other raw materials. This noble mold contamination of the feed at preparation of raw materials, processing marketing to consumers so that when the feed is already contaminated with mold is not recommended, because the fish feed could lead to mass mortality in fish. This study aims to determine the effect of the highest in protein and fat nutritional feed contaminated with the fungus Aspergillus flavus on different temperature treatments. The method is using a completely randomized design (CRD) with five treatments, the temperatures are 21 ° C, 24 ° C, 27 ° C, 30 ° C, 33 ° C with 3 repetitions performed at each treatment. These results indicate that the contamination of the mold Aspergillus flavus is very influential in the breakdown of protein and fat pelleted feed at a different temperature treatment with the highest damage with the percentage of 26.4% protein at a temperature of 33 ° C treatment with a protein content of 22.07%. The highest damage of fat content in the feed caused by A. flavus with damage percentage of 86.6% at a temperature of 21°C treatment with a fat content of 3%. Based on the results of this study concluded the difference in treatment temperature and the growth of the fungus Aspergillus flavus significantly affect the breakdown of protein and fat fish feed. These results indicate that the contamination of the mold Aspergillus flavus is very influential in the breakdown of protein and fat pelleted feed at a different temperature treatment with the percentage of the highest damage is 26.4% protein at a temperature of 33°C with a protein content of 22.07%. The highest damage of fat content in the feed is caused by A. flavus with damage percentage is 86.6% at a temperature of 21°C with a fat content is 3%. Based on the results of this study concluded that the difference in treatment temperature and the growth of the fungus Aspergillus flavus significantly affect the breakdown of protein and fat fish feed.

Item Type: Thesis (Undergraduate (S1))
Student ID: 201410260311022
Thesis Advisors: Hariyadi (0701107501), Ganjar Adhywirawan (0708048403)
Keywords: aspergillus flavus pada pakan ikan
Subjects: S Agriculture > SH Aquaculture. Fisheries. Angling
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Fishery (54242)
Depositing User: 201410260311022
Date Deposited: 20 Nov 2019 04:55
Last Modified: 20 Nov 2019 04:55
URI : http://eprints.umm.ac.id/id/eprint/56218

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