BRIAN ZULIYAN, ,- and Agustono, ,- and Woro Hastuti Satyantini, ,- (2017) PENGARUH SUBTITUSI KEDELAI DENGAN FERMENTASI TEPUNG DAUN LAMTORO PADA PAKAN UDANG VANAME (Litopenaeus vannamei) TERHADAP NILAI KECERNAAN PROTEIN DAN KECERNAAN ENERGI. Journal of Aquaculture and Fish Health, 6 (3). pp. 129-134. ISSN 2301- 7309

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	Text (Ethical Clearance) 18. Pengaruh Substitusi Kedelai dengan Fermentasi Tepung Daun Lamtoro Pada Pakan Udang Vaname (Litopenaeus vannamei) Terhadap Nilai Kecernaan Protein dan Kecernaan Energi.pdf Download (8MB)
	Text (Artikel) Artikel 17. Pengaruh Substitusi Kedelai dengan Fermentasi Tepung Daun Lamtoro Pada Pakan Udang Vaname (Litopenaeus vannamei) Terhadap Nilai Kecernaan Protein dan Kecernaan Energi.pdf Download (766kB)
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Abstract

Vaname shrimp began to be cultivated in Indonesia since 2001. Feed is a crucial component to the success of shrimp farming. High and low feed prices are determined by the size of the protein in the feed. Obstacle for farmers is the cost of feed on the shrimp can reach 50% of the cost of production so as to address the high price of feed, it is necessary to feed high protein alternative with low price. Lamtoro leaf is one of the legume that can be used as an additional feed material because it has a high protein content and easy to digest. Intestinal digestibility is the process of digesting food and absorption of nutrients in the feed. Feed digestibility is influenced by factors of physics and chemistry of food, type of food, the nutritional content of food, the amount of digestive enzymes of fish, the size of the fish, as well as physical and chemical properties of waters. Digestibility in fish depict a fraction of the nutrients or energy in a material that is not consumed and excreted in the form of feces. This aim of this research is to know about the effects of the use of fermented flour as a substitute soybean leaves lamtoro vaname shrimp (Litopenaeus vannamei ) against the value of digestibility of protein and energy digestibility. The method used was experimental use completely randomized design (CRD) with 4 treatments and 5 replications. Treatment P0 (fermented flour content of leaves lamtoro 0 % ), P1 (fermented flour content of leaves lamtoro 10 %), P2 (content of fermented flour lamtoro leaves 20 % ) and P3 (fermented flour content of leaves lamtoro 30 %). Measured parameter is the value of protein digestibility and energy digestibility. Data were analyzed using ANOVA (analysis of variance ) and continued with Duncan Multiple Range Test . The results showed that the digestibility of protein and energy kecernan not much different (P>0.05). This indicates that the fermented flour leaves lamtoro deemed capable of replacing soybean meal as the manufacture shrimp feed rations with levels of fermentation vaname lamtoro leaf meal up to 30 % . Utilization of fermented flour as a substitute for soybean leaf lamtoro in shrimp feed vaname not have a different effect on the value of protein digestibility and energy digestibility values.

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