Fermentasi Menggunakan Ragi Tempe Sebagai Cara Biologis Pengapungan Pakan Ikan

Leiskayanti, Yesi; Sriherwanto, Catur; Suja'i, Imam

doi:10.29122/jbbi.v4i2.2503

Cited by 8 publications

(8 citation statements)

References 4 publications

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“…Selain sebagai nutrisi pakan ikan, penelitian tentang inovasi pemanfaatan Rhizopus kini telah merambah pula pada peningkatan kualitas fisik pakan ikan. Fermentasi padat menggunakan Rhizopus pada pakan ikan tenggelam menghasilkan pakan fermentasi yang memiliki stabilitas di dalam air yang lebih baik sehingga tidak mudah hancur, dan massa jenis yang lebih ringan daripada air sehingga dapat mengapung (Leiskayanti et al 2017;Zaman et al 2018;Suliswati et al 2018).…”

Section: Pendahuluanunclassified

“…Namun pakan mandiri yang mereka hasilkan tidak dapat mengapung karena tidak dibuat dengan mesin ekstruder yang harganya mahal dan pengoperasiannya rumit. Hal inilah yang mendorong penelitian di bidang teknik pengapungan alternatif pakan yang lebih murah dan mudah, salah satunya melalui fermentasi menggunakan kapang tempe Rhizopus (Leiskayanti et al 2017;Suliswati et al 2018). Metode ini sederhana karena mirip dengan teknik yang digunakan pada pembuatan tempe.…”

Section: Pendahuluanunclassified

“…Selain ramah lingkungan, teknik ini memiliki keunggulan dalam hal penggunaan suhu ruangan, tanpa pasokan energi listrik yang besar, dan tidak memerlukan keterampilan khusus pengoperasian mesin serumit ekstruder. Teknik pengapungan mikologis ini sudah terbukti mampu menjadikan pakan ikan yang sebelumnya tenggelam menjadi mengapung dan memiliki stabilitas air yang lebih baik (Leiskayanti et al 2017;Suliswati et al 2018).…”

Section: Pendahuluanunclassified

“…Pengapungan melalui teknik fermentasi ini terjadi karena massa jenis pakan menurun (Suliswati et al 2018), yang diduga akibat kehilangan berat kering selama fermentasi (Leiskayanti et al 2017…”

Section: Pendahuluanunclassified

“…Sekitar 14-16% berat kering hilang akibat fermentasi menggunakan Rhizopus, sehingga berat akhir pakan fermentasi berkisar antara 84-86% dari berat semula. Hasil ini setara dengan yang diperoleh (Leiskayanti et al 2017) yang mendapatkan pakan ikan apung fermentasi dengan kehilangan berat kering sekitar 10-14% setelah fermentasi selama 22-34 jam.…”

Section: Hasil Dan Pembahasanunclassified

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PENGARUH TEKNIK PENGAPUNGAN HAYATI MELALUI FERMENTASI <em>Rhizopus</em> sp. TERHADAP KANDUNGAN NUTRISI PAKAN IKAN APUNG

Paramadini

Sriherwanto

Nurlaila

et al. 2019

J Bioteknol Biosains Indones

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Solid fermentation using the mold Rhizopus has been used as an alternative method to improve the physical quality of fish feed, namely stability in water and floatability. Although the fermented fish feed produced had been shown previously to have better stability in water and floatability, the effect of the fermentation on the fish feed nutrition has not yet been known. This study aimed to determine the effect of solid fermentation using the mold Rhizopus sp. on the nutrient content of the fermented feed. In addition, the effect of adding tapioca as much as 0, 1, 2, 3, and 4 g on the dry weight loss and density of the fermented feed was investigated. The results showed that the fermented feed contained higher levels of ash and protein compared to the feed without fermentation. The addition of tapioca up to 4 g had no significat effect (p>0.01) on the dry weight loss of the fermented feed, but tended to increase its density compared to those without tapioca addition. ABSTRAKFermentasi padat menggunakan kapang Rhizopus telah digunakan sebagai metode alternatif untuk memperbaiki kualitas fisik pakan ikan, yakni stabilitas dalam air dan daya apung. Meskipun pakan ikan fermentasi yang dihasilkan sebelumnya sudah dibuktikan memiliki stabilitas dalam air dan daya apung yang lebih baik, namun pengaruh fermentasi terhadap nutrisi pakan ikan tersebut belumlah diketahui. Penelitian ini bertujuan mengetahui pengaruh fermentasi padat menggunakan kapang Rhizopus sp. terhadap kandungan nutrisi pakan fermentasi, dan pengaruh penambahan tapioka sebanyak 0, 1, 2, 3, dan 4 g terhadap kehilangan berat kering dan mass jenis pakan hasil fermentasi. Hasilnya menunjukkan bahwa pakan fermentasi mengandung kadar abu dan protein lebih tinggi dibandingkan pakan tanpa difermentasi. Penambahan tapioka hingga 4 g tidak berpengaruh nyata (p>0,01) pada kehilangan berat kering pakan fermentasi, namun cenderung meningkatkan massa jenisnya dibandingkan tanpa penambahan tapioka.

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Section: Pendahuluanunclassified

Section: Hasil Dan Pembahasanunclassified

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PENGARUH TEKNIK PENGAPUNGAN HAYATI MELALUI FERMENTASI <em>Rhizopus</em> sp. TERHADAP KANDUNGAN NUTRISI PAKAN IKAN APUNG

Paramadini

Sriherwanto

Nurlaila

et al. 2019

J Bioteknol Biosains Indones

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The effect of bioprocess product of coconut husk on the stability of ration water, durability and floatability of fish feed

Haetami

Abun

Junianto

2020

J. Phys.: Conf. Ser.

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Physical characteristics pelleted non-extrusion containing bioprocess product of coconut husk, has been investigated. The study was designed experimentally using a Completely Randomized Design (CRD), five treatments were repeated three times. Five treatments included the use of bioprocess product of coconut husk fermentation (CHF) as much as 0%, 25%, 50% and 75% as substitution of conventional raw material energy source on pelleted formulation, and control (floating pellet). The parameters measured were sink speed test, durability test, stability test and moisture content test. The effect of each treatment on parameters was analyzed using Analysis of Variance (ANOVA) and continued with Duncan’s Multiple Distance Test. The results showed that bioprocess did not show a significant difference on durability, but product of coconut husk additive feed increased stability of ration water, breaking speed and sinking speed. Stability of ration water with the addition of coconut husk fermentation 75% CHF was significantly higher than other CHF treatments, but not significant different with control pelleted. Stability of ration water in 25-75% CHF treatments. after 120 minutes ranging from 75.93% -81.77%, with pellet durability of 93.33-98.84%.

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Altering Physical Characteristics of Sinking Fish-Feed through Sub-Optimal Fermentation Using Tempeh Mould without Mechanical Extrusion

Sriherwanto¹,

Rahmanisa

Yunita

et al. 2021

J. Phys.: Conf. Ser.

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Sinking pellets disintegrates easily in water, hence reducing water quality and fish productivity due to oxygen-consuming biodegradation of the unconsumed feed. Modifying sinking pellets into more stable floating pellets using an edible tempeh mould through solid fermentation has previously been studied as an alternative to the more expensive extrusion method. However, the fermentation resulted in the uncontrolled growth of the fungal mycelium, causing the individual pellets to aggregate into a single compact mass. The fermentation also contributed to the dry weight loss of the initial pellets. Thus, using a laboratory-scale bioreactor, this study aimed at generating water-stable and floating properties on sinking-pellets through sub-optimal fermentation using tempeh mould. The conditions varied were the amount of sinking pellets substrate, fermentation duration, and aeration-humidification. Results showed that less pellet aggregation was observed with shorter fermentation time. Based on 40-minute laboratory tests in water, the best 80% floating ability was achieved for 10 g sinking pellets fermented for 72 h with humidified bubble aeration. The fermented pellets showed 42% water stability and 4.86% dry weight loss.

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Fermentasi Menggunakan Ragi Tempe Sebagai Cara Biologis Pengapungan Pakan Ikan

Cited by 8 publications

References 4 publications

PENGARUH TEKNIK PENGAPUNGAN HAYATI MELALUI FERMENTASI <em>Rhizopus</em> sp. TERHADAP KANDUNGAN NUTRISI PAKAN IKAN APUNG

PENGARUH TEKNIK PENGAPUNGAN HAYATI MELALUI FERMENTASI <em>Rhizopus</em> sp. TERHADAP KANDUNGAN NUTRISI PAKAN IKAN APUNG

The effect of bioprocess product of coconut husk on the stability of ration water, durability and floatability of fish feed

Altering Physical Characteristics of Sinking Fish-Feed through Sub-Optimal Fermentation Using Tempeh Mould without Mechanical Extrusion

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