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    Wyświetlanie 1-4 z 4
    Tytuł:
    The Effect of Addition of Butterfly Pea Leaf Meal (Clitoria ternatea) in Feed on the Quality of Color of Swordtail Fish Head (Xiphophorus helleri)
    Autorzy:
    Rintan, Octaviana Julia
    Yuli, Andriani
    Lintang, P. S. Yuliadi
    Iskandar, Iskandar
    Powiązania:
    https://bibliotekanauki.pl/articles/1076656.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Butterfly pea
    Carotenoids
    Clitoria ternatea
    Color quality
    Feed
    Swordtail fish
    Xiphophorus helleri
    Opis:
    The aim of this study was to determine the effect of butterfly pea leaf as a source of carotenoids on the quality of the color of the heads of swordtail fish. The study was conducted at the Aquaculture Laboratory, Building 4, Faculty of Fisheries and Marine Sciences, Padjadjaran University, from March to April 2019. The research method used an experimental approach with Completely Randomized Design (CRD) consisting of 4 treatments and 3 replications. Those treatments are 0%, 1%, 6% and 12% of butterfly pea leaf meal. The parameters observed included changes in head color quality, absolute weight growth, absolute length growth and water quality. Color observation data were analyzed using Kruskal-Wallis analysis if there were differences between treatments. Multiple comparisons were performed with the Z test with a confidence level of 95%. Data on the length of growth rates and absolute weights were analyzed using analysis of variance via the F test. Here, 95% was set as the confidence level. If there were differences between treatments, this was followed by Duncan test with a confidence level of 95%. The results showed that the addition of 6% butterfly pea leaf meal in commercial feed was able to improve the best color on the part of the swordtail fish head. This saw an average color score 9.56 and color value of 82.2. Addition of carotenoids in feed, however, did not significantly influence the growth of absolute weight or length and water quality.
    Źródło:
    World News of Natural Sciences; 2019, 26; 128-137
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Utilization of Fermented Mangrove Propagules (Rhizophora mucronata) as Feeding Material for Nile Tilapia (Oreochromis niloticus)
    Autorzy:
    Andriani, Yuli
    Nurfalah, Firdausi
    Yustiati, Ayi
    Iskandar, Iskandar
    Zidni, Irfan
    Powiązania:
    https://bibliotekanauki.pl/articles/1162438.pdf
    Data publikacji:
    2018
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Feeding Efficiency
    Fermentation
    Growth
    Mangrove Propagulee
    Oreochromis niloticus
    Rhizophora mucronata
    Tilapia
    Opis:
    The research was carried out at the Laboratory of Aquaculture, Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran for culture and observation of fish and at the Poultry Nutrition Laboratory, Faculty of Animal Husbandry, Padjadjaran University on the fermentation process and the manufacture of test feeding. The purpose of this study was to determine the optimal percentage of Aspergillus niger fermented mangrove propagules meal in artificial feeding on the growth rate of nile tilapia. Tilapia fry used were 5-7 cm in size with an average weight of 4.97 ± 0.2 g. The study used a Completely Random Design (CRD) with five treatments and three repetition. Feeding is formulated on the percentage of fermented mangrove propagules meal use, that is 0; 2,5; 5; 7.5; and 10%. The main parameters observed were nutritional quality of fermented products, daily growth rate, feeding efficiency and survival. The data obtained were analyzed using F Test and continued with Duncan's Test if there were differences between treatments. The results showed that the addition of mangrove propagules fermented about 10% level. It gives results that there is no difference between the daily growth rate, feeding efficiency and survival whic is the same as those in tilapia. This is shows that mangrove propagulees can be used in fish feeding without causing negative effects on the growth of nile tilapia fry.
    Źródło:
    World Scientific News; 2018, 111; 74-86
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The Restaurant Waste Fermentation as Feed Material: A Literature Review
    Autorzy:
    Anasih, Rita
    Andriani, Yuli
    Lili, Walim
    Iskandar, Iskandar
    Zidni, Irfan
    Powiązania:
    https://bibliotekanauki.pl/articles/1193488.pdf
    Data publikacji:
    2021
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Fermentation
    Fish feed
    Restaurant waste
    Restaurant waste utilization
    Opis:
    Waste is the excess of individual regular activities and, or natural processes in solid form. Waste is classified into two categories, namely organic and inorganic waste. Restaurant waste is known as organic waste because of its biodegradable character in nature. Waste is one of the main issues in Indonesia that got no resolution continuously. On average, Indonesian people produce around 2.5 liters of waste per day. Based on its composition, dominated by organic waste around 58%, and the remaining 42% is inorganic waste. One of the uses of waste, especially restaurant waste, is that it has utilization in the fields of agriculture, livestock, and fisheries. One of the uses of restaurant waste in fisheries is its application as a feed ingredient. However, giving restaurant waste directly as fish feed doesn't provide optimal fish growth due to its nutritional content as the low protein and high crude fiber. Fermentation is the process of breaking down organic compounds into simpler compounds by involving microorganisms. Fermentation can increase the nutritional value of restaurant waste and gives additional function as a fish feed component. The nutritional value of fermented restaurant waste is 29.72% protein, 4.81% crude fiber, and 16.09% fat. The use of restaurant waste is known in various studies such as feed ingredients for catfish (Clarias sp.), Tilapia (Oreochromis niloticus), Grass carp, Grey mullet (Mugil cephalus), livestock such as broiler chickens, and organic fertilizers.
    Źródło:
    World Scientific News; 2021, 158; 285-298
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of Using Fermented Lemna sp. in Fish Feed on Growth Rate of Nilem Carp (Osteochilus hasselti)
    Autorzy:
    Iskandar, Iskandar
    Andriani, Yuli
    Rostika, Rita
    Zidni, Irfan
    Riyanti, Namira Alfisah
    Powiązania:
    https://bibliotekanauki.pl/articles/1076662.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Daily growth rate
    Feed conversion ratio
    Fermentation
    Lemna sp.
    Nilem carp
    Osteochilus hasselti
    Survival rate
    Opis:
    This research aims to determine the highest level of fermented Lemna sp. used in artficial feed to produce optimum growth rate of Nilem Carp. This research was conducted from March to July 2016, in the Ciparanje Laboratory and Aquaculture Laboratory of the Fisheries and Marine Science Faculty, Universitas Padjadjaran. The method used in this research is experimental, and is of a Completely Randomized Design (CRD). It consists of five treatments and three repetitions, providing one commercial diet (as control) and four fermented Lemna sp. levels (10%, 20%, 30%, and 40%). Collected data are analyzed with analysis of variance F-test at 95% confidence level. The parameters observed in this research are divided into four sub-parameters: nutrition changes of fermented Lemna sp., daily growth rate, feed conversion ratio and survival rate. The crude fiber content of Lemna sp. was reduced from 18.37% to 13.57%, and protein content increased from 19.37% to 23.47%, respectively, after fermentation. Based on the results of this research, fermented Lemna sp. used in fish feed at 40% level produced the best results: a daily growth rate at 0.75%, a feed conversion ratio at 3.61 and a survival rate of up to 100%.
    Źródło:
    World News of Natural Sciences; 2019, 26; 157-166
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-4 z 4

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