Applications of the Addition of extract and cinnamon leaf flour in the Diet on the Quality of Meat of Catfish

Suardi Laheng, Mia Setiawati, Dedi Jusadi, Muhammad Agus Suprayudi

Abstract


This study aimed to evaluate the effect of extract and cinnamon (Cinnamomum burmannii) leaf flour
in the diet in increasing quality of meat of catfish (Pangsianodon hypopthalmus). Catfish with a weight of
319.64 ± 35.99 g/nets reared in 9 nets with dimension 2x1x1,5 m3 at a density of 15 fish/nets for 60 days
of maintenance. The fish were fed with leaves of cinnamon at a dose that was: 0% cinnamon leaf, 0.1%
cinnamon leaf extract, and 1% cinnamon leaf flour. The fish were fed 2 times a day with the feeding rate of
3% of the average weight of the body. The results showed the treatment of leaf extract and flour, cinnamon
capable of decreasing levels of body fat, fat meat by 10,31-12,27%, 37,26-50,23%, respectively, compared to
controls (p<0,05), however, cinnamon leaf extract treatment is more effective in improving the quality of
meat catfish that looks meat texture compact, white flesh color and a slightly sweet taste.
Keywords: cinnamon leaf, meat quality, Pangsianodon hypopthalmus


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DOI: https://doi.org/10.17844/jphpi.v19i1.11690

                         

 

                       

                                   

                           

 

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