FERMENTASI KEDELAI SEBAGA I PENGGANTI TEPUNG IKAN DALAM PAKAN BUATAN TERHADAP PERTUMBUHAN UDANG WINDU (Penaeus monodon Fabricius)

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Abstrak: Growth and survival rate of shrimp affected by feed and water quality factor. Artificial diets is one alternative to imp-rove the growth and survival rate of tiger shrimp. The Amino Acid composition con-tained in the feed depends on the compo-sition of amino acids and completeness of the raw materials in feed formula.The stu-dy aims to determine the effect of subs-titution of the use of fish Flour with fermented soy flour againts growth and su-rvival rate of tiger shrimp and determine the best treatment that can enhance grow-th and survival of shrimp. This research used experimental methode with completely randomized design with 4 treatments and 3 replications. Treatment A (40% fish flour and 12% fermented soy flour), treatment B (30% fish meal and fermented soybean flour 26.35%), treatment C (20% fish meal and fermented soybean flour 40.68%) and treatment D (10% and 55.03% fish meal fermented soy flour). Shrimp samples use tiger shrimp (Penaeus monodon) with ave-rage of weight (0.0029 grams) from BBPBAP Jepara. The results showed that feeding tre-atment with different compositions will pro-vide significant effect (P <0.05) on the grow-th and influence of absolute biomass are significantly different (P <0.01) the daily growth rate, but not significantly diffe-rent at survival. Absolute biomass growth on treatment B hasi best provide for (2422.33 mg) and a row followed by treatment C (2225.87 mg), A (2108.07 mg) and D (1348 mg). The best daily growth were treatment B (8.15% / day), C (7.91% / day), A (7.82% / day) and D (6.64% / day). Percentage survival of C (72%), B (70%), D (69.33%) and A (64.67%). The results of measurements of water quality parameters as maintenance medium for research is still in a decent ra-nge for maintenance of tiger shrimp.
Keywords Soy Flour Fermented, Growth Rate, Survival Rate, and Daily Growth Rate
Penulis: Pinandoyo, Titik Susilowati, Vivi Endar
Kode Jurnal: jpperikanandd140032

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