Quality evaluation of fermented products of various local agroindustrials by-products: the effect on digestibility and growth performance of common carp juvenile

<p>The aim of this research was evaluating the quality and digestibility of fermented local feedstuff as well as its effect on growth performance of common carp <em>Cyprinus carpio </em>juvenile. The local feedstuffs tested in this experiment were kapok seed, cassava peel, copra, r...

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Main Authors: Muhammad Agus Suprayudi, Gebbie Edriani, Julie Ekasari
Format: Article
Language:English
Published: Asosiasi Sains Akuakultur Indonesia 2013-11-01
Series:Jurnal Akuakultur Indonesia
Online Access:http://journal.ipb.ac.id/index.php/jai/article/view/7189
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spelling doaj-dbac0a775f18423086679363b3ce73272020-11-24T21:10:29ZengAsosiasi Sains Akuakultur IndonesiaJurnal Akuakultur Indonesia1412-52692354-67002013-11-0111111010.19027/jai.11.1-106259Quality evaluation of fermented products of various local agroindustrials by-products: the effect on digestibility and growth performance of common carp juvenileMuhammad Agus Suprayudi0Gebbie Edriani1Julie Ekasari2Departemen Budidaya Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian BogorDepartemen Budidaya Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian BogorDepartemen Budidaya Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor<p>The aim of this research was evaluating the quality and digestibility of fermented local feedstuff as well as its effect on growth performance of common carp <em>Cyprinus carpio </em>juvenile. The local feedstuffs tested in this experiment were kapok seed, cassava peel, copra, rubber seed, and palm kernel meal. The previously milled feedstuff was fermented with instant yeast <em>Saccharomyces cerevisiae</em> with a dose of 0.9% w/w and incubated for 24 hours. Following this, the fermented feedstuffs were dried, mixed with reference diet with a ratio of 3:7 and supplemented with 0.5% Cr<sub>2</sub>O<sub>3</sub> as digestibility test indicator. Common carp juveniles with an initial average body weight of 14,11±1,28 g were cultured for 30 days. Fish feces were collected since the 6<sup>th</sup> day of culture, and followed by laboratory analyses. The results show that fermentation could increase the crude protein content of feedstuff with a range of 16.85‒31.11%, and decrease crude fiber with a range of 2.45‒31.65% with the exception of copra. Furthermore, fermentation also increased the feed digestibility including protein, energy, and total digestibility by the tested fish, as it is shown that the use of fermented feedstuffs may increase protein digestibility 3.88‒11.73%, 2,21‒10,24%, and 3,63‒72,37%. Finally, it can be concluded that fermentation can increase the digestibility of feed with local ingredients by common carp juvenile.</p> <p> </p> Keywords: fermentation, digestibility, local materials, common carphttp://journal.ipb.ac.id/index.php/jai/article/view/7189
collection DOAJ
language English
format Article
sources DOAJ
author Muhammad Agus Suprayudi
Gebbie Edriani
Julie Ekasari
spellingShingle Muhammad Agus Suprayudi
Gebbie Edriani
Julie Ekasari
Quality evaluation of fermented products of various local agroindustrials by-products: the effect on digestibility and growth performance of common carp juvenile
Jurnal Akuakultur Indonesia
author_facet Muhammad Agus Suprayudi
Gebbie Edriani
Julie Ekasari
author_sort Muhammad Agus Suprayudi
title Quality evaluation of fermented products of various local agroindustrials by-products: the effect on digestibility and growth performance of common carp juvenile
title_short Quality evaluation of fermented products of various local agroindustrials by-products: the effect on digestibility and growth performance of common carp juvenile
title_full Quality evaluation of fermented products of various local agroindustrials by-products: the effect on digestibility and growth performance of common carp juvenile
title_fullStr Quality evaluation of fermented products of various local agroindustrials by-products: the effect on digestibility and growth performance of common carp juvenile
title_full_unstemmed Quality evaluation of fermented products of various local agroindustrials by-products: the effect on digestibility and growth performance of common carp juvenile
title_sort quality evaluation of fermented products of various local agroindustrials by-products: the effect on digestibility and growth performance of common carp juvenile
publisher Asosiasi Sains Akuakultur Indonesia
series Jurnal Akuakultur Indonesia
issn 1412-5269
2354-6700
publishDate 2013-11-01
description <p>The aim of this research was evaluating the quality and digestibility of fermented local feedstuff as well as its effect on growth performance of common carp <em>Cyprinus carpio </em>juvenile. The local feedstuffs tested in this experiment were kapok seed, cassava peel, copra, rubber seed, and palm kernel meal. The previously milled feedstuff was fermented with instant yeast <em>Saccharomyces cerevisiae</em> with a dose of 0.9% w/w and incubated for 24 hours. Following this, the fermented feedstuffs were dried, mixed with reference diet with a ratio of 3:7 and supplemented with 0.5% Cr<sub>2</sub>O<sub>3</sub> as digestibility test indicator. Common carp juveniles with an initial average body weight of 14,11±1,28 g were cultured for 30 days. Fish feces were collected since the 6<sup>th</sup> day of culture, and followed by laboratory analyses. The results show that fermentation could increase the crude protein content of feedstuff with a range of 16.85‒31.11%, and decrease crude fiber with a range of 2.45‒31.65% with the exception of copra. Furthermore, fermentation also increased the feed digestibility including protein, energy, and total digestibility by the tested fish, as it is shown that the use of fermented feedstuffs may increase protein digestibility 3.88‒11.73%, 2,21‒10,24%, and 3,63‒72,37%. Finally, it can be concluded that fermentation can increase the digestibility of feed with local ingredients by common carp juvenile.</p> <p> </p> Keywords: fermentation, digestibility, local materials, common carp
url http://journal.ipb.ac.id/index.php/jai/article/view/7189
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