Penggunaan Khamir Laut Dalam Pakan Anguilla bicolor Terhadap Retensi Lemak dan Daya Cerna Energi
[The Effect of Use of Sea Yeast in Feed Anguilla bicolor Against Fat Retention and Energy Di gestion]

Ria Retno Manik

= http://dx.doi.org/10.20473/jipk.v11i1.12027
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Abstract


Abstrak
Ikan sidat merupakan ikan konsumsi penting. Khamir laut (marine yeast) merupakan organisme seluler dari golongan jamur, bersifat kemoorganotrof, bereproduksi seksual dengan spora dan aseksual dengan pertunasan atau pembelahan. Percobaan ini menggunakan substitusi (A) 0% khamir laut (B) 5% khamir laut utuh (C) 5% khamir laut dipecah dan (D) 5% khamir laut direduksi. Data dianalisis menggunakan uji sidik ragam dan dilanjutkan dengan Uji Beda Nyata Terkecil (BNT). Hasil terbaik pada perlakuan D menunjukkan retensi lemak 24,88% dan daya cerna energy 69,74%.

 

Abstract
Eel is an important consumption fish. Marine yeast (cellular yeast) is a cellular organism of the fungal group, which is chemoorganotrophic, reproduces sexually with spores and asexual with spreading or cleavage. This experiment uses substitution (A) 0% sea yeast (B) 5% whole sea yeast (C)5% broken sea yeast and (D) 5% reduced sea yeast. Data were analyzed by using Analysis of Variance (ANOVA) and followed by the Smallest Significantly Difference Test (LSD). The best results on treatment D showed fat retention of 24.88% and energy digestibility of 69.74%.


Keywords


aquaculture

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References


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