NURANI, FITRIANA SARI (2016) PEMANFAATAN FERMENTASI DAUN KELOR (Moringa oleifera) SEBAGAI PAKAN UNTUK MENINGKATKAN KECERNAAN PAKAN PADA IKAN NILA (Oreochromis niloticus). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

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Abstract

The development of tilapia farming is currently facing some problems in the field. One of the problems is the high price of the feed. Vegetable materials which can be used as a protein source is the moringa leaves (Moringa oleifera). An anti-nutrients contained in the moringa leaves is very complex compound so it is difficult digested by fish. Therefore, efforts should be made to improve the nutritional value while eliminating anti-nutritional substances contained in the moringa leaves. One effort has been done by fermentation moringa leaves with fungi. This study aims to determine the effect of fermentation on the Moringa leaves (Moringa oleifera) to improve its digestibility in tilapia (Oreochromis niloticus). The used tilapia were sized of 5.38±0.06 g/fish with stocking density 16 fish/container. This study used four treatments with four replications, namely A (Moringa leaves powder without fermentation as a control), B (Moringa leaves powder fermented with Rhizopus oligosporus), C (Moringa leaves powder fermented with Saccharomyces cerevisiae) and D (Moringa leaves powder fermented with Aspergillus niger). The fungus used in the fermentation process is 0.1 g/kg of moringa leaves. The parameters measured were the digestibility of dry matters, protein, fat, energy, final weight and Feed Conversion Ratio (FCR). The results showed that the treatment D (Moringa leaves powder fermented with Aspergillus niger) is the best treatment to improve digestibility of feed in tilapia (Oreochromis niloticus), with the digestibility of dry matter was 60.50%, protein was 84.87%, fat was 72.78%, energy was 73.85%, final weight in tilapia was 15.63±1,54 g and FCR was 1.68. Keywords: Fermentation, Moringa leaves, Tilapia

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