Mawardi, Ikhsan (2023) Pengaruh Metionin Pada Pasta Berbahan Baku Fermentasi Ampas Sagu Dan Tepung Kepala Ikan Teri Terhadap Pertumbuhan Dan Kelulushidupan Benih Ikan Baung (h. Nemurus). Other thesis, Universitas Islam Riau.

Preview

Text 184310531.pdf - Submitted Version Download (2MB) | Preview

Abstract

The purpose of this research is to determine the effect of methionine percentage on pasta made from fermnetation of sago pulp and anchovy head flour on the dilution and growth of baung fish fry. The method was carried out using the Complete Randomized Design (RAL) method with 5 treatments and 3 tests with P1 as the control, P2 0.18%, P3 0.32%, P4 0.52%, P5 0.72%. Baung fish fry used with an average weight of 0.18 gr and an average length of 1.85 cm. The container used is a tray with a size of 42 x 30 x 15 cm. The results of the study showed that the dilution of baung fish fry ranged from 56.67% – 61.67%. The highest weight growth was P3 with an average weight of 0.24 gr and the lowest at P5 with an average weight of 0.14 gr. While the highest length growth is on P3 with a length of 1.58 cm and the lowest on P5 with a length of 1.19 cm. The highest daily growth rate in the P3 treatment was 1.71% and the lowest in the P5 treatment was 1.02%. The lowest feed conversion lies in P3 with an amount of 2.59 and the highest lies in P1 with an amount of 3.39. Water quality parameters are temperature 27o – 31o C, pH 5-7, Dissolved Oxygen 5.4 – 6.5 ppm, and Ammonia 0.66-3.80 ppm. After the variation analysis was obtained, the results did not have a noticeable effect on the addition of methionine percentage to the dilution and growth of baung fish fry (H. nemurus).

Actions (login required)

View Item