Open AccessSubstitution of fermented maggot (Hermetia illucens) flour on commercial feed towards protein retention and energy retention in tambaqui (Colossoma macropomum) meat
Author(s) -
Nur Wantika,
Budiana,
Ekka Suryani,
Lailatur Rubi’Ah,
Nada Dzatalini,
Rusdiatin.,
Yuli Tya Nila,
Muhammad Browijoyo Santanumurti,
Syifania Hanifah Samara,
Daruti Dinda Nindarwi,
Widya Paramita Lokapirnasari,
M. Anam Al-Arif,
Moch. Amin Alamsjah,
Mirni Lamid
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/441/1/012051
Subject(s) - food science , tambaqui , water retention , hermetia illucens , fermentation , biology , nutrient , maggot , fish <actinopterygii> , zoology , chemistry , larva , botany , fishery , ecology , soil water
Colossoma macropomum is one of the fisheries commodities thathas 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 nutrientcontent 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 proteinand retention of Colossomamacropomum . This study used anexperimental method with a Completely Randomized Design consisting fivetreatments and four replications. The provided treatment was a commercial feedwhich was replaced by the maggot fermentation with different doses. Thetreatments 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 andenergy retention. This research used Variant Of Analysis (ANOVA) for dataanalysis. The result showed that the substitution of maggot fermentation flouron commercial feed for 30 days of maintenance was significantly different(p<0,05) on protein retention. While the energy retention, result showedno significantly different (p> 0.05). The protein retention value ofColossoma macropomum ’s meat was 7.8568% -10.3620%and the energy retention showed 3.9868% -5.2540%.