Tambaqui (Colossoma macropomum) is one of freshwater fish that preferred by the community and also in high demand by fish farmers. It has a high selling value and easy to maintain but the growth is slow. One alternative that can be used to improve the fish growth is making rations with the addition of Moringa oleifera leaves. The aim of this study was to determine the effect of Moringa leaves powder on the growth rate and health of C. macropomum. This study used an experimental method with Completely Randomized Design (CRD) with 6 treatments and 4 replications. The data were analyzed using ANOVA Test in α =95%. The results showed that P3 with the addition of 30% Moringa leaves powder could increase the growth of Colossoma macropomum. An increase in fish body weight, width, and length was 40.1%, 21.6%, and 6.4% respectively. Results of ocular, reflex, and defensive test showed that the fish were in healthy condition compared to their condition before acclimatization. The conclusions of this study is that the addition of Moringa leaves powder in an influential ration can increase the growth and maintain the health of C. macropomum. M. oleifera daily supplement can be used as a substitute for soy flour to promote growth and health of Colossoma macropomum in the seed phase. The addition of M. oleifera can be used as feed supplements to improve the growth and health of Colossoma macropomum.
Bananas and sweet potatoes are one of Indonesia’s horticultural commodities that have various functions and benefits. Young bananas and sweet potatoes can be processed into various kinds, one of which is shredded. The purpose of this study was to analyze the public’s knowledge about the combination product of banana flour and sweet potato and to determine the level of preference for food products made from banana flour and sweet potato flour as a substitute for flour edge. Design of the study was a Completely Randomized Design (CRD) with 3 treatments and 8 replications. Product preference was carried out by organoleptic test on a hedonic scale. Consumer acceptability with the organoleptic test was carried out by 25 panelists. The results show that the community already understands the knowledge about banana and sweet potato flour and their processed products after participating in the training by 98%. The hedonic test results obtained by the respondents like the products of sponge cake and pudding from banana flour, while the products of kastengel and plain bread that are preferred by the respondents are products made from a combination of banana flour and sweet potato flour. Innovation in creating preparations made from banana and sweet potato to be processed into healthy food products and have promising business opportunities to increase people’s economic income.
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