Kandungan Protein Kasar dan Serat Kasar Pada Kulit Pisang Raja yang Difermentasi dengan Trichoderma viride dan Bacillus subtilis sebagai Bahan Baku Pakan Ikan
[ Crude Protein And Fiber Content Of Rough Of Fermented On The King Banana Skins By Trichoderma viride And Bacillus subtilis As Raw Fish Feed]

Agustono Agustono, Mohamad Yusuf, Dewa Ketut Meles

= http://dx.doi.org/10.20473/jipk.v4i1.11585
Abstract views = 517 times | views = 2132 times

Abstract


Abstract
Utilization of fish waste as an alternative feed ingredient in the effort to increase the availability of raw materials making up rations. Banana skin is one that has the potential of agricultural waste into alternative feed ingredients, but the nutritional value contained in the banana peel is still low so we need to attempt to improve nutritional content, one of which is fermentation method using Trichoderma viride and Bacillus subtilis in order to improve crude protein and lower content of crude fiber on a banana peel. This study aims to determine the influence of Trichoderma viride on crude protein and crude fiber are fermented banana skin, know the effect of Bacillus subtilis on crude protein and crude fiber are fermented banana skin and know the effect of interaction of Trichoderma viride and Bacillus subtilis of crude protein and fiber fermented banana skin rough. This research method is to experiment with Completely Randomized Design (CRD) as a factorial experimental design. The treatments used consisted of two factors, namely the effect of Trichoderma viride (factor A) and Bacillus subtilis (factor B). Factor A consisted of three dose levels: 0%, 3% and 6%, while factor B consists of three levels ie dose of 0%, 4% and 8%. Each treatment combination was replicated 3 times. The results showed that the use of Trichoderma viride and Bacillus subtilis in fermentation processes plantain skin showed significant differences on crude protein and crude fiber on dry matter (p<0.05).


Keywords


Trichoderma viride, Bacillus subtilis, banana skin fermentation

Full Text:

PDF

References


Amri, M. 2007. Pengaruh Bungkil Inti Sawit Fermentasi Dalam Pakan Terhadap Pertumbuhan Ikan Mas. Universitas Bung Hatta. Padang. hal. 4-7.

Anggorodi, R. 1994. Ilmu Makanan Ternak Dasar. Gramedia Pustaka Utama. Jakarta. hal. 33-104.

Anonim. 2006. Bahan Alternatif Pakan Dari Hasil Samping Industri Pangan. Departemen kelautan dan perikanan Republik Indonesia : BBAT Jambi DITJEN Perikanan Budidaya. hal. 5-7.

Graumann, P. 2007. Bacillus: Cellular and Molecular Biology. Caister Academic press. USA. pp. 34-36.

Hadadi, A., Herry, Setyorini, A. Surahman dan E. Ridwan. 2007. Pemanfaatan Limbah Sawit Untuk Bahan Pakan Ikan. Jurnal Budidaya Air Tawar, IV (4) : (11-18).

Halama, D. 1990. Single Cell Protein. In: K.Boda (Eds). Nonconventional Feedstuffs in the Nutrition of Animal. Elsevier Science Publishing Company. Inc.New York. P. hal. 45-46.

Hidayat, N., M .C. Padaga dan S. Suhartini. 2007. Fermentasi Pengembangan Produk dan Proses Teknologi. www.hidayat. wordpress.com.8/6/2009. hal. 2-3.

Macklin, B. 2009. Pemanfaatan Limbah dari Tanaman Pisang. Fakultas Teknologi Industri Pertanian Universitas padjajaran. Bandung. http://onlinebuku.com/ 2009/01/29/pemanfaatan-limbah-dari-tanaman-pisang /html. hal. 1-3.

Mudjiman, A. 2004. Makanan Ikan. Ed.Refisi. Seri Agriwawasan. Penebar Swadaya. Jakarta. hal. 19-25.

Muis, A., Khairani, C., Sukarjo dan Y. P. Rahardja. 2008. Petunjuk Teknis Teknologi Pendukung Pengembangan Agribisnis Di Desa PAMI. Badan Penelitian dan Pengembangan Pertanian. Balai Pengkajian Teknologi Pertanian. Sulawesi tengah. hal. 2-3.

Nainggolan, O dan C. Adimunca. 2005. Diet Sehat Dengan Serat. Cermin Dunia Kedokteran No. 147: 43-46.

Parakkasi, A. 1995. Ilmu Nutrisi dan Makanan Ternak Ruminan. UI. Jakarta. hal. 17-19.

Prathiwi, D. A. 2008. Kandungan Protein Kasar dan Serat Kasar Tepung Isi Rumen yang Difermentasi dengan Probiotik. Skripsi. Fakultas Kedokteran Hewan. Universitas Airlangga. Surabaya. hal. 35-38.

Satria, B. dan Y. Ahda. 2008. Pengolahan Limbah Kulit Pisang Menjadi Pektin Dengan Metode Ekstraksi. Fakultas Teknik Universitas Diponegoro. Semarang. hal. 5-7.

Suprapti. 2005. Aneka Olahan Pisang. Kanisius. Yogyakarta. hal. 17-19.

Volk, T.J. 2004. Trichoderma viride, The Dark Green Parasitic Mold And Maker Of Fungal Digested Jeans. http://botit. Botany.wisc.edu/toms_fungi/nov. pdf : 7-9.

Widiastuti, R.R. 2007. Formulasi pakan buatan dengan teknologi fermentasi pada budidaya ikan nila (oreochromis niloticus Linn). Jurusan SITH-ITB. Bandung. hal. 15-17.

Wood, T. M. 1985. Aspects of the Biochemistry of Cellulose Degradation. In. J. F. Kennedy, G. O. Phillips, D. J. Wedlock, and P. A. Williams (eds). Celllose and its Derivte; Chemistry, Biochemistry and Applications. Eleis Horwood Limeted, Jhon Wiley and Sons. New York. pp. 173-187.


Refbacks

  • There are currently no refbacks.


Copyright (c) 2012 Jurnal Ilmiah Perikanan dan Kelautan

 JIPK IS INDEXED BY :

                  

       

     

                      

           

 

             

          

     

                  

      

      

       

     

     

       

        

View JIPK Stats

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License

 

EDITORIAL  OFFICE

JURNAL ILMIAH PERIKANAN DAN KELAUTAN (JIPK) /SCIENTIFIC JOURNAL OF FISHERIES AND MARINE

FAKULTAS PERIKANAN DAN KELAUTAN, UNIVERSITAS AIRLANGGA
Kampus C UNAIR, Jl. Dharmahusada Permai No.330, Mulyorejo,
Kota Surabaya, Provinsi Jawa Timur. Indonesia. 60115
Telepon: (031) 5911451
Fax. (031) 5965741
Email : jipk@fpk.unair.ac.id

 

 

 This Journal is Supported by