Author:
Wantika N,Budiana ,Suryani E,Rubi’ah L,Dzatalini N,Rusdiatin ,Nila Y T,Santanumurti M B,Samara S H,Nindarwi D D,Lokapirnasari W P,Al-Arif M A,Alamsjah M A,Lamid M
Abstract
Abstract
Colossoma macropomum is one of the fisheries commodities that
has high economic value. It is necessary to to use quality feed, such as maggot,
to increase its production. Since fish growth is largely influenced by nutrient
content in feed and fish energy needs Maggot has high protein content of 40-50%
and fat content 29-32%.This study aimed to determine the retention of protein
and retention of Colossomamacropomum. This study used an
experimental method with a Completely Randomized Design consisting five
treatments and four replications. The provided treatment was a commercial feed
which was replaced by the maggot fermentation with different doses. The
treatments used in this study were: treatment P0 (0%), P1 (12%), P2 (14%), P3
(16%) and P4 (18%). Parameters observed in this study were protein retention and
energy retention. This research used Variant Of Analysis (ANOVA) for data
analysis. The result showed that the substitution of maggot fermentation flour
on commercial feed for 30 days of maintenance was significantly different
(p<0,05) on protein retention. While the energy retention, result showed
no significantly different (p> 0.05). The protein retention value of
Colossoma macropomum’s meat was 7.8568% -10.3620%
and the energy retention showed 3.9868% -5.2540%.