Digestibility of pre-treated cassava peel as feed ingredient for Nile tilapia

Abstract

khususnya sistem intensif. Harga pakan sangat mempengaruhi biaya produksi dan keuntungan yang diperoleh dari usaha budidaya. Oleh karena itu, dibutuhkan bahan baku pakan ikan yang murah. Beberapa kriteria yang harus dipertimbangkan dalam mencari bahan baku pakan ikan antara lain dapat memenuhi kebutuhan nutrisi ikan, memiliki kualitas baik, tersedia dalam jumlah besar dan berkelanjutan, tidak bersaing dengan kebutuhan manusia, dan harga PENDAHULUAN Ikan nila ABSTRACTThis research aimed at determining digestibility coefficient of cassava peel(Manihot utilissima) after immersion in 3% (w/v) NaOH for three days, fermentation using combined fungi of 10% Trichoderma viride and Phanerochaete chrysosporium for seven days, and fermentation using 15% (w/w) Bacillus megaterium for five days as feed ingredients for Nile tilapia Oreochromis niloticus. Total digestibility test was conducted by mixing 30% of cassava peel and 70% of reference diet. Nile tilapia at the average weight of 16.6 g were used as experimental fish. Fish was held for 28 days in aquarium (50x50x50 cm 3 ) at the density of 10 fish/aquarium. Fish were fed twice daily to satiation. Feces collection started after five days of adaptation to chromium oxide diets. The results showed that the three treatments had significant effects compared to control (P<0.05), protein digestibility of were improved 5%, 15%, and 10%, energy digestibilitiy were 20%, 18%, 16%, and total digestibility of test cassava peel were 174%, 151%, and 164%, respectively. Cassava peel fermented with combined 10% mold showed the highest protein digestibility impliying it potency as feed ingredient for Nile tilapia diet.Keywords: Nile tilapia, cassava peel, NaOH, mold, bacteria, digestibility ABSTRAKPenelitian ini bertujuan untuk mengevaluasi kecernaan kulit ubi kayu (Manihot utilissima) setelah perendaman dengan NaOH 3% (w/v) selama tiga hari, fermentasi kapang Trichoderma viride dan Phanerochaete chrysosporium 10% (w/w) selama tujuh hari, dan fermentasi bakteri Bacillus megaterium 15% (w/w) selama lima hari sebagai bahan baku pakan ikan nila. Uji kecernaan total bahan dilakukan dengan mencampurkan 30% kulit ubi kayu dengan 70% pakan acuan. Ikan uji yang digunakan adalah ikan nila dengan bobot rata-rata 16,6 g. Ikan dipelihara selama 28 hari dengan kepadatan 10 ekor/akuarium berukuran 50x50x50 cm 3 . Pemberian pakan dilakukan dua kali sehari secara at satiation. Pengumpulan feses dimulai setelah lima hari adaptasi pakan uji yang diberi indikator kromium oksida. Hasil penelitian menunjukkan bahwa ketiga perlakuan memberikan pengaruh yang berbeda nyata terhadap kontrol (P<0,05) dan meningkatkan nilai kecernaan protein pakan berturut-turut sebesar 5%, 15%, dan 10%, nilai kecernaan energi sebesar 20%, 18%, dan 16%, serta nilai kecernaan total bahan sebesar 174%, 151%, dan 164%. Perlakuan kulit ubi kayu yang difermentasi dengan kapang menunjukkan nilai kecernaan protein pakan yang tertinggi sehingga berpotensi sebagai bahan baku pakan ikan nila.Kata kunci: ikan nila, kulit ubi kayu, NaOH, kapan...

Application of fermented product feed to growth performance of fish: A review

“…As one of the food ingredients and industrial raw materials, cassava peel has reached 15-20% per kilogram of cassava (Mulyasari et al, 2013), this is a problem if the waste is not utilized. Cassava peel has a fairly good nutritional content (Table 2).…”

“…Cassava peel has a fairly good nutritional content (Table 2). However, the high crude fiber content and cyanide acid (HCN) content in cassava peel can cause low digestibility and can be fatal if used as fish feed ingredients (Mulyasari et al, 2013). Crude fiber contains cellulose with saccharide bonds which are very difficult to digest, this is because fish do not have cellulase enzymes in the digestive tract (Dinsa, 2017;Nurhayati, 2018).…”

“…Oboh, 2006; (2) Suprayudi et al, 2012; (3) Mulyasari et al, 2013; (4) Andriani et al, 2016; (5) Koes et al, 2020; (6) Umiyasih & Wina, 2008; (7) Kamaruddin et al, 2014; (8) Agustono et al, 2011; (9) Sukarma, 2011;(10) Andriani et al, 2021; (11) Achadri et al, 2018; -no data available. …”

The role of fermented grain cereal milling byproduct with Baker's yeast Saccharomyces cerevisiae, enhancement in diets of Nile tilapia (Oreochromis niloticus) fish

“…Regaining popularity is sourdough fermentation, also as a pretreatment for raw materials, in mixed grain cereal milling by-products and dietary ber supplemented sweltering (Katina et al 2012), where it can likewise mode FGC the nutritional ber complex's characteristics. Studies have looked at the effects of fermentation on the glycemic reaction of dough (Lappi et al 2010 andNoyotni et al 2011), mineral absorption (Lioger et al 2007), digestibility, and sh growing measurements (Suprayudi et al, 2012;Mulyasari et al, 2013Rizzello et al 2019). In addition, novel nutritionally active substances such vitamins, biogenic peptides (Pessione and Cirrincione 2016), and even prebiotic exopolysaccharides (Tieking and Ganzle 2005) may be produced by microbial metabolism during sourdough fermentation.…”