SKRIPSI
PROGRAM STUDI S-1 BUDIDAYA PERAIRAN
Oleh:
SKRIPSI
Oleh:
RANASTI WINDA DARMAYANTI
NIM. 060810335P
Menyetujui,
Komisi Pembimbing
SKRIPSI
Oleh:
RANASTI WINDA DARMAYANTI
SURABAYA-JAWA TIMUR
Surabaya,
Fakultas Perikanan dan Kelautan
Universitas Airlangga
Dekan
RINGKASAN
SUMMARY
Feed is the element that really support the activities of aquaculture, there
for the feed that is available must be adequate and meet the needs of the fish.
Efforts to reduce feed costs, some farmers use alternative feed ingredients as a
substitute for feed ingredients. Taro leaves in the form of a mixture of flour can be
used as fish feed in pellet form. Talas leaves a potential biological resources to be
used as feed to the waste produced sufficient forage nutritional value. Taro leaf
chemical composition, the dry weight of 94,9396%, 14,8453% crude protein,
extract materials without nitrogen (BETN) 27,8017%, 22,5191% crude fiber, fat
and ash 18,1554% 11,6181% (Unit Inspection Services Consulting and Training
FKH laboratory UA, 2012).
The purpose of this research is expected to provide information to the
reader and fish that through the fermentation process taro leaves using probiotics
can be used as an alternative feed ingredients for fish based on the content of
crude fiber and crude protein, so it can help the fishing community to be able to
save production cost of fish feed. This research been used method with used
Completely Randomized Design (CRD) with five treatments and four replications.
The treatments used were control (P0), the provision of Probiotics 2% (P1), giving
Probiotic 4% (P2), Probiotics administration 6% (P3) and the provision of
Probiotics 8% (P4) with each repeated 4 times. Parameters observed were protein
content of crude fiber and crude after fermentation for 7 days. Data about the
content of crude protein and crude fiber obtained from this studied were analyzed
been used analysis of variants to determine the effect of treatment. Differences
between treatments were tested with Duncan's multiple range test (DMRT).
These results indicate that administration of probiotics 4% and probiotics
6% gave significant effect toward crude fiber content in the taro leaves are
fermented and which been given probiotics 2%, probiotics 4% and probiotics 8%
gave a highly significant effect of the increase in crude protein content in the
fermented taro leaves. Further studies were needed to determine the digestibility
of feed and fish growth by utilizing the taro leave flour fermentation.
KATA PENGANTAR
Puji syukur kepada Allah SWT yang telah melimpahkan rahmat dan
Kasar dan Serat Kasar pada Tepung Daun Talas yang Difermentasi dengan
Probiotik sebagai Bahan Pakan Ikan.” ini dapat dirampungkan. Laporan Hasil
Penelitian ini disusun sebagai salah satu syarat untuk memperoleh gelar Sarjana
Perikanan pada Program Studi S-1 Budidaya Perairan, Fakultas Perikanan dan
laporan ini dapat memperkaya wawasan dan kazanah ilmu serta dapat
Penulis
Pada kesempatan ini, tidak lupa penulis mengucapkan terima kasih yang
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kita semua.
10. Semua teman angkatan 2008 yang selalu memberi semangat dan
DAFTAR ISI
Halaman
RINGKASAN .............................................................................................. iv
SUMMARY ................................................................................................ v
KATA PENGANTAR ..................................................................................... vi
UCAPAN TERIMA KASIH ........................................................................... vii
DAFTAR ISI ……… ................................................................................... ix
DAFTAR TABEL ....................................................................................... x
DAFTAR GAMBAR .................................................................................. xi
DAFTAR LAMPIRAN ................................................................................. xii
I PENDAHULUAN ..................................................................................................... 1
DAFTAR TABEL
Tabel Halaman
1. Hasil Analisis Proksimat daun talas .......................................................... 9
DAFTAR GAMBAR
Gambar Halaman
1. Morfologi Daun Talas ............................................................................... 14
2. Skema Pembagian Unsur Pakan ............................................................... 17
3. Bagan Kerangka Konsep Penelitian .......................................................... 23
4. Diagram Alur Penelitian........................................................................... 30
5. Grafik Kandungan Serat Kasar Berdasarkan BK 100%............................... 32
6. Grafik Kandungan Protein Kasar Berdasarkan BK 100%............................ 33
DAFTAR LAMPIRAN
Lampiran Halaman
1. Perhitungan Dosis Bahan Penelitian ........................................................ 42
2. Analisis Protein Kasar Metode Marcam Steel........................................... 43
3. Prinsip, Bahan, Alat, dan Cara Kerja Analisis Serat Kasar ....................... 45
4. Hasil Konversi BK 100% Kandungan Serat Kasar Tepung Daun Talas
Setelah Difermentasi...................................................................................... 47
5. Rata-rata Kandungan Serat Kasar BK 100% Tepung Daun Talas................. 48
6. Hasil Konversi BK 100% Kandungan Protein Kasar Setelah DiFermentasi.. 49
7. Rata-rata Kandungan Protein Kasar (BK 100%) Tepung Daun Talas Yang
Difermentasi.................................................................................................. 50
8. Transformasi (BK 100%) Kandungan Serat Kasar Tepung Daun Talas
Setelah Difermentasi...................................................................................... 51
9. Transformasi (BK 100%) Kandungan Protein Kasar Tepung Daun Talas
Setelah Difermentasi.................................................................................... 52
10. Analisis Varian (BK100%) Kandungan Serat Kasar Tepung Daun Talas
Setelah Difermentasi................................................................................... 53
11. Uji Jarak Berganda Duncan....................................................................... 54
12. Analisis Varian (BK100%) Kandungan Protein Kasar Tepung Daun Talas
Setelah Difermentasi................................................................................... 55
13. Uji Jarak Berganda Duncan....................................................................... 56
14. Foto-foto Penelitian................................................................................... 57
15. Hasil Analisis Proksimat Tepung Daun Talas........................................... 58
16. Hasil Analisis Proksimat Tepung Daun Talas yang Difermentasi Dengan
Probiotik........................................................................................................ 59
17. Hasil Pemeriksaan Probiotik........................................................................ 60