Qorry Pradnya Paramitha (2016) Pembuatan Pakan Dengan Memanfaatkan Limbah Kepala Udang Di Unit Pelayanan Teknis Pengembangan Teknologi Perikanan Budidaya Kepanjen, Kabupaten Malang, Jawa Timur. Other thesis, UNIVERSITAS AIRLANGGA.

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Abstract

The purpose of giving feed on the fish was providing the needs of the nutrition for good health, the growth and the results of the efficiency production of a minimum with the cost of. Feed quality nutrition and physical is the key to reach the purpose of the production of and economic cultivation fish. The knowledge about nutrition fish and feed fish instrumental important in support of the development ofthe cultivation offish in achieve that goal. Benefits of field practice is to improve the insight, knowledge, experience and skill of the technique of making the feed independent of waste shrimp heads are fermented and knowing fermentator what is used in th~ fermentation process as well as the barriers and problems of what is happening in UPT Technology Development of Aquaculture Kepanjen. Shrimp heads flour waste is the waste processing industry consisting of shrimp heads and shells. The proportion of shrimp heads and skins is estimated to range between 30-40% ofthe weight of fresh shrimp. Positive factor for the shrimp heads flour is because this is a waste product, so the price is relatively cheap and nutritional content also compete with other raw materials. Feed materials that will be used to determine the proximate analyzed nutritional content. Then, specifY the feed composition among treatments were calculated by the method of trial. The process of making the feed made from raw material supply, the raw material used is the shrimp heads flour, soybean meal, wheat pollard or bran, com flour, tapioca flour and premix. After that make up the ration after ration prepared followed by refining the material and mixing the ingredients, after the mixed materials are fermented for 2-3 days. Once fermentation followed by steaming, feed printing, drying and packing pellet pellets. In the fermentation process, the fermenter used is a probiotic (0.73%) in which there are some microbes such as Lactobacillus sp. and Bacillus sp. and coupled with tetes or molasses.

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