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Asian Journal of Fisheries and Aquatic Research
Number of Followers: 1  

  This is an Open Access Journal Open Access journal
ISSN (Online) 2582-3760
Published by SCIENCEDOMAIN international Homepage  [66 journals]
  • Effect of Adding Fermented Restaurant Waste Meal with Different
           Concentration to Physical Quality of Fish Pellet

    • Authors: Meri Alex Sandra, Yuli Andriani, Kiki Haetami, Walim Lili, Irfan Zidni, Muhammad Fatah Wiyatna
      Pages: 1 - 7
      Abstract: This study aims to evaluate the physical quality of fish feed pellets formulated with different concentration of fermented restaurant waste meal (FRWM). The treatments given consisted of treatment A (control, without adding FRWM), treatment B (adding FRWM 10%), treatment C (adding FRWM 20%), treatment D (adding FRWM 30%) and treatment E (adding FRWM 40%). The study was conducted from July to October 2019 at the Aquaculture Laboratory and Hatchery in Ciparanje of the Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran. The parameters observed include the breaking rate test, sinking rate test, durability test, and stability test. Results showed that the use of FRWM given significant difference (p<0.05) for breaking rate and stability value. However, result showed that the sinking rate and durability value generally did not show significant difference (p>0.05). The FRWM can be used up to a concentration of 30% which gives effect to the sinking rate of the fish pellet which is similar to the control fish pellet namely 0.38 cm/s while the concentration of the meal of the FRWM gives the closest value of breaking rate and stability control as much as treatment B (adding FRWM 10%) with a break rate for 19.93 hours and stability in water for 10 minutes by 91.66%, 30 minutes by 87.60%, and for 60 minutes by 75.26%. The different adding concerntration of FRWM gives effect to the quality of fish pellet while more than 10% can decrease its quality. The difference were show in all treatment in some parameters observed.
      PubDate: 2020-01-06
      DOI: 10.9734/ajfar/2019/v5i330074
       
 
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