Anggara, Ilham Dwi (2023) Pengaruh Persentase Penambahan Valin Pada Pasta Berbahan Baku Fermentasi Ampas Sagu Dan Tepung Kepala Ikan Teri Terhadap Kelulushidupan Dan Pertumbuhan Benih Ikan Baung (hemibagrus Nemurus). Other thesis, Universitas Islam Riau.

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Abstract

THE EFFECT OF PERCENTAGE ADDITION OF VALINE IN PASTE MADE FROM FERMENTATION OF SAGO WASTE AND ANCHIE HEAD MEAL ON THE SURVIVAL AND GROWTH OF ASIAN REDTAIL CATFISH (Hemibagrus nemurus)”. This research aims to determine the effect of the percentage of valine in a paste made from fermented sago dregs and anchovy head flour on the survival and growth of baung fish fry. The research method used was a completely randomized design (CRD) method with 5 treatments and 3 replications. The doses used as treatment in this study were P1 = as control, P2 = 0.82%, P3 = 0.86%, P4 = 0.98%, and P5 = 1.04%. The average weight of the baung fish seeds used was 0.17 gr and the average length was 1.85 cm. The container used is a tray with a capacity of 15 liters filled with 10 liters of water. The best results in this study were the percentage of addition of 0.98% valine, with a survival rate (68.33%), weight growth (0.31gr), length growth (1.48 cm), and daily growth rate (1.48%) ). Water quality parameters during the study were temperature 27 O – 31 C, pH 6-7, Dissolved Oxygen 14.2 – 15.9 ppm, and Ammonia 0.66-3.62 ppm. After analysis of variance, the results showed no significant effect on the addition of the percentage of valine on the survival and growth of baung fish seeds (Hemibagrus nemurus).

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