EFFECT QUIXALUD ADDITTON ON FOOD PREFERENCE AND RESISTANCE FROM DEGRADATION
ABSTRACT: We investigate
the effect of
quixalud on food
preference and resistance
from degradation. Quixalud was
choosen because of its
antimicrobial properties but it
is not an antibiotic. The aim of
this research is to evaluate
the effect of quixalud addition
on food preference by tiger shrimp and
its resistant from degradation. The
experiment was designed using Factorial with two treatments: quixalud concentration and soaking
period. We used three
concentration of quixalud: 30 ppm 60 ppm and 90 ppm.
Each concentration were soaked
at difference period
of time, which were:24
hours, 48 hours and 72
hours. Food preference
and resistance from degradation were monitored. Results indicated
that there was no different
of shrimp food
preference between quixalud feed
and controls or feed without
quixalud. However, there was a tendency that shrimp preferred feed
with 60 ppm of quixalud.
Quixalud has no effect
on the remaining
solid feed. It seem likely that the remaining solid feed is mainly affected by the strength of binder rather than
the presence of an antibacterial
compound, such as
quixalud.
Penulis: Munifatul Izzati
Kode Jurnal: jpmatematikadd100081
