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Utilization of Cassava as Substitues of Wheat Flour for Common Carp Diets
Corresponding Author(s) : Ing Mokoginta
Jurnal Akuakultur Indonesia,
Vol. 2 No. 2 (2003): Jurnal Akuakultur Indonesia
Abstract
A triplicate experiment was conducted to evaluate cassava (Manihot esculenta) meal as alternative carbohydrate source for wheat flour in the diet of common carp (Cyprinus carpio L.). The diet contained 0%, 25%, 50%, 75%, and 100% of wheat flour were replaced by cassava meal in five treatment groups. Three fishes with 13.33 ±1.69 g initial body weights were cultured in a 50x40x35 cm aquarium for 40 days. Fish were fed on these diets three times a day at satiation. The study showed that growth rate, protein retention, lipid retention and feed efficiency of fish fed diets containing cassava meal up to 50% substitution levels were significantly (p<0.05) higher than the other. This study indicated that digestibility of protein and total meal using cassava is better than without cassava, and the best composition is with 50 % of cassava. Therefore, it can be concluded that cassava meal can replace up to 50% of fishmeal in the diet of common carp.
Key words: Cassava meal, wheat flour, common carp
ABSTRAK
Penelitian yang dilakukan dengan lima perlakuan dan tiga ulangan ini bertujuan untuk melihat pengaruh penggunaan tepung singkong sebagai alternatif sumber karbohidrat pakan terhadap pertumbuhan ikan mas {Cyprinus carpio L.). Ikan mas dengan bobot rata-rata 13,33±1,69 g dipelihara di dalam akuarium ukuran 50x40x35 cm dengan kepadatan 3 ekor selama 40 hari. Ikan di tiap perlakuan diberi pakan yang mengandung tepung singkong dengan perbandingan 0%, 25%, 50%, 75% atau 100% sebagai sumber karbohidrat pakan pengganti tepung terigu. Berdasarkan hasil penelitian terlihat bahwa pakan dengan penggantian tepung singkong oleh tepung terigu sampai sebesar 50%) menghasilkan laju pertumbuhan rata-rata individu, retensi protein, retensi lemak dan efisiensi pakan yang lebih baik dibandingkan dengan pemakaian tepung singkong 75% dan 100% (p<0.05). Hasil penelitian menunjukkan juga bahwa nilai kecemaan protein dan kecemaan total pakan yang menggunakan tepung singkong lebih baik dibandingkan yang tidak, dan terbaik pada penggunaan tepung singkong 50%. Sehingga dapat disimpulkan bahwa tepung singkong dapat mensubstitusi tepung terigu sebanyak 50%.
Kata kunci: Tepung singkong, tepung terigu, ikan mas.
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