Organoleptic, physical, and chemical tests of artificial feed for milk fish substituted by earthworm meal (Lumbricus sp.)

Abstract

Earthworms meal (Lumbricus sp.) is very prospective as milkfish feed raw materials to substitute fish meal. Type of raw material and the exact composition will generate artificial feed quality with high levels of water stability, desirable, and safe for the fish. The purpose of this study to evaluate the quality of milkfish feed at different levels of fish meal substitution with earthworms (Lumbricus sp.) based on organoleptic, physical, and chemical tests. The treatments tested levels of substitution of fish meal with earthworms meal in artificial feed milkfish, namely: feed A (0%); feed B (34,62%); feed C (65,38%) and feed D (100%). The organoleptic and physical test showed that all the feed has a smooth texture, pungent aroma, and brown in color, with good water stability (rupture velocity ranged from 91,25±1,47 up to 92,87±1,67 minutes and dispersion of solids 11,14±1,55 up to 11,87±1,3%), hardness 84±0,18 up to 84,71±1,24%, sinking velocity 5,07±0,68 up to 5,64±0,17 cm/sec, the level of homogeneity of 81,34±0,17 up to 85,68±1,85%, the allure of 0,62±0,58 up to 0,65±0,12 cm/sec and delicious power of 0,059±0,024 up to 0,067±0,032 g/fish weight/day. The quality of feed is chemically with moisture content ranging from 8,4-9,1%, 16,7-19,46% ash, 31,07-32,37%, protein, 6,67-7,58% fat, crude fiber 7,45-7,87%, NFE (nitrogen free extracts) 35,35-35,48%. Results show that different levels of substitution of fish meal with earthworms meal (Lumbricus sp.) produces the same feed quality and contains nutrients in a range requirement milkfish. Accordingly, earthworms meal (Lumbricus sp.) can be substituted for fish meal in fish milk feed artificial up to 100%.Keywords: substitution, fish meal, earthworms meal (Lumbricus sp.), artificial feed, milkfish ABSTRAKTepung cacing tanah (Lumbricus sp.) sangat menjanjikan sebagai bahan baku pakan ikan bandeng untuk menyubstitusi tepung ikan. Jenis bahan baku dan komposisi yang tepat akan menghasilkan pakan buatan yang berkualitas dengan tingkat water stability yang tinggi, disukai, dan aman bagi ikan. Tujuan penelitian ini mengevaluasi kualitas pakan ikan bandeng pada berbagai tingkat substitusi tepung ikan dengan cacing tanah (Lumbricus sp.) berdasarkan uji organoleptik, fisik, dan kimiawi. Perlakuan yang diuji adalah tingkat substitusi tepung ikan dengan tepung cacing tanah dalam pakan buatan ikan bandeng, yaitu: pakan A 0%; pakan B 34,62%; pakan C 65,38%; dan pakan D 100%. Pengujian organoleptik dan fisik memperlihatkan bahwa semua pakan mempunyai tekstur yang halus, aroma yang menyengat, dan berwarna cokelat, dengan water stability yang baik (kecepatan pecah berkisar antara 91,25±1,47 hingga 92,87±1,67 menit dan dispersi padatan 11,14±1,55 hingga 11,87±1,3%), tingkat kekerasan 84±0,18 hingga 84,71±1,24%, kecepatan tenggelam 5,07±0,68 hingga 5,64±0,17 cm/detik, tingkat homogenitas 81,34±0,17 hingga 85,68±1,85%, daya pikat 0,62± 0,58 hingga 0,65±0,12 cm/detik dan daya lezat 0,059±0,024 hingga 0,067±0,032 g/bobot ikan/hari. Kualitas pakan secara kimiawi dengan kadar air b...

Physical Characteristics Content Evaluation of Feed Containing Termite as a Potential Alternative for Fish Feed

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“…jika dibandingkan dengan pakan ikan yang dijual komersil, panelis menilai pakan ikan yang dipanaskan dengan oven memiliki tekstur yang baik dibandingkan dengan pakan yang dijemur di bawah sinar matahari. Tekstur pakan A lebih menyatu dibandingkan dengan pakan C. Menurut Aslamyah & Karim, (2013), tekstur pakan ikan yang memenuhi kriteria adalah tekstur yang halus. Hasil analisis organoleptik terhadap indikator warna pakan ikan buatan disajikan pada Gambar 5.…”