Kualitas Pakan Ikan Berbahan Dasar Kombinasi Limbah Bulu Ayam Dan Keong Mas Dengan Penambahan Tepung Temulawak Yang Berbeda Konsentrasi

Riani, Linda and , Dra. Aminah Asngad, M.Si (2020) Kualitas Pakan Ikan Berbahan Dasar Kombinasi Limbah Bulu Ayam Dan Keong Mas Dengan Penambahan Tepung Temulawak Yang Berbeda Konsentrasi. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Fish feed is a component that strongly supports business activities in aquaculture, so that the available feed must be adequate and meet the needs of fish. The high use of imported raw materials has an impact on aquaculture, so it is necessary to look for other alternative materials in raw materials for making fish feed. determine the quality of fish feed made from a combination of chicken feathers and golden snail waste with the addition of ginger flour with different concentrations. This research method used a two-factor completely randomized design (CRD). The first factor is the concentration of chicken feather flour and golden snail flour, the second factor is the concentration of Temulawak flour T1 (25 g) and T2 (50 g). The results showed that the highest weight growth of fish in B1T2 treatment was 3.5 g, while the lowest weight was 0.5 g in control. The results of sensory quality in treatment B1T1, B2T1, and B3T1 dark brown and in treatment B1T2, B2T2 and B3T2 were light brown. From the research results, it can be concluded that the combination of chicken feather and golden snail waste with the addition of ginger with different concentrations affects the weight growth of fish. Keywords: Fish Feed, Chicken Feather Flour, Golden snail, Curcuma

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	Pakan Ikan, Tepung Bulu Ayam, Keong Mas,Temulawak
Subjects:	Q Science > Q Science (General) Q Science > QH Natural history > QH301 Biology
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	LINDA RIANI
Date Deposited:	18 Aug 2020 14:33
Last Modified:	18 Aug 2020 14:33
URI:	http://eprints.ums.ac.id/id/eprint/84835

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