Effect of addition of fermented restaurant waste meal in artificial feed on the growth of nile tilapia (Oreochromis niloticus)

Andriani, Yuli; Wiyatna, Muhammad Fatah; Lili, Walim; Zidni, Irfan; Sandra, Meri Alex

doi:10.1088/1755-1315/674/1/012073

Cited by 4 publications

(8 citation statements)

References 15 publications

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“…Thus, a solution is needed to overcome and mitigate organic waste, the utilization of organic waste for fish feed becomes the best solution. However, agricultural organic waste and food waste have the characteristics of perishability, easy contamination, high water content, high crude fiber and low protein content, insufficient nutrient content for fish growth, and the nutritional content does not remain dependent on the composition of the waste (Table 2) (Sugiura et al, 2009;Chen et al, 2015;Cahya et al, 2020;Anasih et al, 2021;Andriani et al, 2021).…”

Section: Characteristic and Nutritional Of Organic Wastementioning

confidence: 99%

“…This is because these wastes have high production, especially in urban areas. Restaurant waste and vegetable waste have high crude fiber content and low protein content, other than that other characteristics of this restaurant waste are perishable, easily contaminated and the nutritional content is not fixed because it depends on the composition of the waste (Sugiura et al, 2009;Sandra et al, 2019;Salam et al, 2019;Anasih et al, 2021;Andriani et al, 2021).…”

Section: Pure Et Al 2017mentioning

confidence: 99%

“…Fermentation is a process of changing the complex structures of chemical compounds into simpler structures, the fermentation process utilizes the enzymes produced from microbial secondary metabolites (Pamungkas, 2011;Andriani et al, 2016). The fermentation process is a method that has been widely used to improve the quality of feed ingredients (Table 3) because it has many advantages including being able to reduce the crude fiber content and increase the crude protein content in the ingredients, increase feed digestibility, eliminate anti-nutritional content and can create a taste and aroma (Sitohang et al, 2012;Andriani et al, 2016;Sandra et al, 2021). As previously explained, the fermentation of organic waste can provide various advantages.…”

Section: Fermentation Of Organic Wastementioning

confidence: 99%

“…The fermentation process on feed ingredients can improve the quality of ingredients, increase feed digestibility, and create flavors and aromas favored by fish (Andriani et al, 2020). The fermentation process carried out on agricultural waste and food waste is expected to improve the quality of feed ingredients by reducing crude fiber content and increasing crude protein content and increasing feed digestibility (Putra et al, 2020;Andriani et al, 2021). The fermentation process hoped that will be an increase in the utilization of the waste as feed ingredients, thereby reducing the level of dependence on imported feed ingredients.…”

Section: Introductionmentioning

confidence: 99%

“…Oboh, 2006; (2) Suprayudi et al, 2012; (3) Mulyasari et al, 2013; (4) Andriani et al, 2016; (5) Koes et al, 2020; (6) Umiyasih & Wina, 2008; (7) Kamaruddin et al, 2014; (8) Agustono et al, 2011; (9) Sukarma, 2011;(10) Andriani et al, 2021; (11) Achadri et al, 2018; -no data available. …”

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confidence: 99%

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Application of fermented product feed to growth performance of fish: A review

Cahya

Andriani

Haetami

et al. 2022

Depik

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Aquaculture activities cannot be separated from the availability of artificial feed, even 70% of the total production cost is spent on feed, so the availability of good feed, in terms of quality and quantity, is an effort to maintain the success of aquaculture activities. Feeds with high protein have relatively higher prices because some of their raw materials still rely on imports from other countries. The solution to this problem is to use alternative feed ingredients that have good nutritional content, are easy to obtain and do not compete with humans. Organic waste originating from food scraps and agricultural industry residues has considerable potential. However, it is necessary to have a fermentation process as an effort to improve the nutrition and quality of these materials. The purpose of this paper is to determine the extent of utilization of fermented organic waste as fish feed ingredients that can help improve fish growth performance.Keywords:Alternative feed ingredientsFermentationFish feedOrganic waste

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Section: Characteristic and Nutritional Of Organic Wastementioning

confidence: 99%

Section: Pure Et Al 2017mentioning

confidence: 99%

Section: Fermentation Of Organic Wastementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Application of fermented product feed to growth performance of fish: A review

Cahya

Andriani

Haetami

et al. 2022

Depik

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Effect of temperature on fatty acid composition in the Nile tilapia (Oreochromis niloticus): A temperature dependent nutritive lipid profile

Ullah

Haider

Chan

et al. 2023

J Americ Oil Chem Soc

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In this study, the effects of temperature on the fatty acids profile and the effects of temperature on the degree of unsaturation of fatty acids of Oreochromis niloticus were investigated. The analysis was performed by gas chromatography. The study showed that there were large temperature variations (10.0–32.0°C) during the study period (January–December). The highest crude fat content was found in January (3380 mg/100 g) and the lowest in June (2050 mg/100 g). The fatty acids profile showed significantly different diversity (p < 0.05). Total saturated fatty acid (∑SFA) content ranged from 409.54 to 1297.61 mg/100 g, monounsaturated fatty acid (∑MUFA) from 207.68 to 665.81 mg/100 g, and polyunsaturated fatty acid (∑PUFA) from 175.12 to 972.23 mg/100 g. The ∑MUFA and ∑PUFA concentrations were highest in January and lowest in June, and the ∑SFA concentration was lowest in January and highest in June. EPA and DHA contents were highest in January (198.96 mg/100 g) and lowest in June (48.76 mg/100 g). The contents of omega‐3 (653.17 mg/100 g) and omega‐6 fatty acids (252.54 mg/100 g) were highest in January and lowest in June (ω‐3; 106.43 and ω‐6; 60.91 mg/100 g). It concluded that the degree of unsaturation of fatty acids increases with decreasing temperature. In this study, the nutritional quality of the FAs profile was assessed using lipid quality indices. The indices indicating dietary quality of lipids by their values: Atherogenic index (0.47), thrombogenic index (0.38), hypocholesterolemic to hypercholesterolemic (3.00), meat fat quality (6.78), ω6/ω3 ratio (0.39), PUFA/SFA (2.37), MUFA/SFA (1.62), PUFA/MUFA (1.46), and PUFA + MUFA/SFA (3.99). These values are within the recommended range, indicating that the lipid profile of O. niloticus has high nutritional quality, which can be further improved by harvesting the fish during the winter season. Due to the nutritional importance of O. niloticus, the culture of this species could have significant interest to the people of Karachi, especially the coastal communities. To promote the nutritional diet in local population, the government should support the aquaculture of Nile tilapia.

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The Effect of Probiotic-Induced Fermentation of Restaurant Waste on the Growth of Common Carp (Cyprinus carpio) Fry

Andriani,

Anasih,

Iskandar

et al. 2024

Int. J. Adv. Sci. Eng. Inf. Technol.

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The study explores using the fermentation process to convert organic restaurant waste into fish feed, a promising solution for aquaculture. The aim is to determine the best type and dosage of probiotics for fermenting restaurant waste (FRWM) and evaluate their impact on common carp (Cyprinus carpio) fry growth. Three commercial probiotics (P1, P2, and P3) were used at an 8% concentration for fermenting the waste. The best result from the fermentation trial was tested as feed containing different FRWM proportions: 0% (TA), 10% (TB), 20% (TC), 30% (TD), and 40% (TE) with 30% protein content. The trial lasted 42 days, assessing waste chemical composition before and after fermentation, growth rate, amylase and protease activity, feed conversion, survival rate, and water quality. Results showed P1 was most effective, increasing FRWM protein content by 84.25% and reducing crude fiber and fat by 15.17% and 3.94%, respectively. TE (40% FRWM) yielded the best outcomes, with fry common carp achieving a 1.05% daily growth rate and a feed conversion ratio of 0.80, indicating efficient feed utilization. TC (20% FRWM) exhibited the highest survival rate at 88.33%. The inclusion of FRWM influenced amylase activity, increasing enzyme levels and improving feed efficiency and growth rate. In conclusion, using FRWM, fermented with P1 probiotics, showed significant improvements in its composition, leading to enhanced fish growth and feed utilization. The 40% FRWM diet demonstrated the best fish growth rate and feed conversion performance. These findings support using fermented restaurant waste as sustainable and nutritious fish feed in aquaculture.

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Effect of addition of fermented restaurant waste meal in artificial feed on the growth of nile tilapia (Oreochromis niloticus)

Cited by 4 publications

References 15 publications

Application of fermented product feed to growth performance of fish: A review

Application of fermented product feed to growth performance of fish: A review

Effect of temperature on fatty acid composition in the Nile tilapia (Oreochromis niloticus): A temperature dependent nutritive lipid profile

The Effect of Probiotic-Induced Fermentation of Restaurant Waste on the Growth of Common Carp (Cyprinus carpio) Fry

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