Open AccessEffect of Fermented Rice Bran used as Feed Ingredient on Apparent Digestibility Coefficient of Tilapia (Oreochromis niloticus) Feed
Author(s) -
Achmad Noerkhaerin Putra,
Dede Rohayati,
Mas Bayu Syamsunarno,
Mustahal Mustahal
Publication year - 2021
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 - 10.1088/1755-1315/934/1/012009
Subject(s) - ingredient , bran , tilapia , oreochromis , fermentation , food science , dry matter , commercial fish feed , feed conversion ratio , completely randomized design , chemistry , biology , zoology , body weight , raw material , fish <actinopterygii> , aquaculture , fishery , organic chemistry , endocrinology
This study aimed to investigate the effect of fermented rice bran used as a feed ingredient on the apparent digestibility coefficient (ADC) of tilapia feed. The fermentation process was conducted under aerobic conditions using 2% Aspergillus niger for 24 hours. Moreover, three different types of feed were prepared with 3 replicates and these include treatment A (reference feed), B (unfermented rice bran feed), and C (fermented rice bran feed). These treatments were provided for the tilapia for 30 days. Meanwhile, the tilapia used had an average weight of 5 g/fish and reared using a recirculation system with a density of 16 fish/aquarium. The results showed that the value of ADC energy (78.11%) in treatment C was significantly highest (P 0.05) in the value of ADC protein , ADC lipid , and SGR among the treatments. These results indicate the rice bran fermented using A. niger is potential to be used as a raw material ingredient for tilapia feed.