relation: https://eprints.untirta.ac.id/46132/
title: EVALUASI FERMENTASI TEPUNG DAUN TALAS (Colocasia esculenta) MENGGUNAKAN Saccharomyces cerevisiae SEBAGAI BAHAN BAKU PAKAN IKAN LELE (Clarias sp.)
creator: AZIZ PRATAMA, MUTAQIN
subject: SH Aquaculture. Fisheries. Angling
description: Taro leaves is a local raw material that has opportunity as a substitute to artificial feed. So far, taro leaves has not been widely used and are only used as a by-product of taro tuber processing. While the protein contained in taro leaves is higher than the tuber. This research aims to evaluate the fermentation of taro leaves (Colocasia esculenta) flour using Saccharomyces cerevisiae as raw material feed of catfish (Clarias sp.). This research was conducted for 40 days. This research used a completely randomized design with 3 feed treatments and 3 replications, A (reference feed), B (reference feed + fermented of taro leaves), C (reference feed + without fermented of taro leaves). The results of the catfish rearing period for 40 days, show that the treatment B with the addition of taro leaves flour that had been fermented with S. cerevisiae 2,5 g/kg and incubated for 48 hours, it had a significantly different effect (p<0,05) on the digestibility of the test material, total digestibility, protein digestibility, energy digestibility, and total feed consumption. However, it did not have a significantly different effect (p>0,05) on fat digestibility for all treatments, feed utilisation efficiency with the treatment A but was significantly different with treatment C, daily weight growth rate with treatment C, and survival rate for all treatments. With a digestibility of the test material value of 95,07±10,99%, total digestibility 55,74±3,30%, protein digestibility 77,89±1,36%, fat digestibility 69,75±4,47%, energy digestibility 69,45±2,09%, total feed consumption 150,66±2,51%, feed utilisation efficiency 54,47±3,19%, daily weight growth rate 3,75±0,07%, survival rate 86,66±5,77%.
date: 2025
type: Thesis
type: NonPeerReviewed
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identifier: https://eprints.untirta.ac.id/46132/1/Mutaqin%20Aziz%20Pratama_4443200058_Fulltext.pdf
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identifier: https://eprints.untirta.ac.id/46132/2/Mutaqin%20Aziz%20Pratama_4443200058_01.pdf
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identifier: https://eprints.untirta.ac.id/46132/3/Mutaqin%20Aziz%20Pratama_4443200058_02.pdf
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identifier: https://eprints.untirta.ac.id/46132/4/Mutaqin%20Aziz%20Pratama_4443200058_03.pdf
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identifier: https://eprints.untirta.ac.id/46132/5/Mutaqin%20Aziz%20Pratama_4443200058_04.pdf
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identifier: https://eprints.untirta.ac.id/46132/6/Mutaqin%20Aziz%20Pratama_4443200058_05.pdf
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identifier: https://eprints.untirta.ac.id/46132/7/Mutaqin%20Aziz%20Pratama_4443200058_Ref.pdf
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identifier: https://eprints.untirta.ac.id/46132/8/Mutaqin%20Aziz%20Pratama_4443200058_Lamp.pdf
identifier:   AZIZ PRATAMA, MUTAQIN  (2025) EVALUASI FERMENTASI TEPUNG DAUN TALAS (Colocasia esculenta) MENGGUNAKAN Saccharomyces cerevisiae SEBAGAI BAHAN BAKU PAKAN IKAN LELE (Clarias sp.).  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.