Uji Protein Dan Kualitas Sensoris Pakan Ikan Dari Tepung Bekicot Dengan Penambahan Tepung Kiambang (Lemna Minor)

Fauzi'ah, Risyda and , Dra. Titik Suryani, M.Sc (2017) Uji Protein Dan Kualitas Sensoris Pakan Ikan Dari Tepung Bekicot Dengan Penambahan Tepung Kiambang (Lemna Minor). Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Cost of fish feed is the highest factor of its expenditure. Meanwhile, needs nutritions from fish must be observed. Snail flour can be an alternative raw material for the manufacture of feed fish as it contains high protein 60.9%. Lemna minor flour can be used as a natural mixture of nutrients to support the fish feed with protein content 10-43% dry weight.The purpose of this research is to discover of the protein content and quality of the feed fish physical (sensory tests) from snail flour with addition of kiambang (Lemna minor) flour. The method of this research is a Complete Random Design (RAL) with two factors. The first factor is the weight of the snail flour (40 g, 50 g, and 60 g) and the second factor is the weight of the kiambang flour(20 g and 25 g) with 2 times repeats. The results showed that the highest protein content of fish feed from snail flour with addition of kiambang (Lemna minor) flour is the treatment B3D1 (snail flour 60 g and Lemna minor flour 20 g) amount 33, 1421%, while the lowest protein content is the treatment B1D1 (snail flour 40 g and Lemna minor flour 20 g) amount 28, 6246%. The best results of the sensory quality is treatment B2D2 (snails flour and 50 g Lemna minor flour 25 g).

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	fish feed, snails flour, Lemna minor flour, protein.
Subjects:	Q Science > QH Natural history > QH301 Biology
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	RISYDA FAUZI'AH
Date Deposited:	12 Aug 2017 03:02
Last Modified:	12 Aug 2017 03:02
URI:	http://eprints.ums.ac.id/id/eprint/55329

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