Improvement of cocoa-pod husk using sheep rumen liquor for tilapia diet

  • Dedi Jusadi Departemen Budidaya Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor Kampus IPB Dramaga Bogor 16680
  • Julie Ekasari Departemen Budidaya Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor Kampus IPB Dramaga Bogor 16680
  • Azis Kurniansyah Departemen Budidaya Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor Kampus IPB Dramaga Bogor 16680
DOI: https://doi.org/10.19027/jai.12.40-47

Abstract

ABSTRACT

 

Two experiments were conducted to evaluate the effect of sheep rumen liquor enzyme addition on the reduction of cocoa-pod husk meal (CPHM) fiber content, and the digestibility of hydrolyzed CPHM for tilapia Oreochromis niloticus. In the first trial, sheep rumen liquor enzyme was added with various concentration, i.e. 0, 50, 100 and 150 mL/kg CPHM with three different incubation periods, namely 0, 12, and 24 hours. In the second trial, digestibility was determined by the addition of Cr2O3 as the indicator in both reference and experimental diets, i.e. feed with hydrolyzed CPHM and unhydrolyzed CPHM. Tilapia with an average body weight of 3.86±0.44 g were stocked at a density of 15 fish/aquarium and were maintained for 15 days. In the first trial, CPHM hydrolyzed with 150 mL/kg and incubated for 12 and 24 hour showed the lowest crude fiber content (21.38% and 21.67%). Apparent digestibility coefficient of hydrolyzed CPHM was 33.95%, which was higher than unhydrolyzed CPHM (10.97%). As conclusions sheep rumen liquor enzyme addition was effective to decrease crude fiber content of CPHM and improve the apparent digestibility coefficient of CPHM for tilapia diet.

 

Keywords: sheep rumen liquor enzyme, cocoa-pod husk meal, digestibility, tilapia

 

 

ABSTRAK

 

Dua tahap penelitian dilakukan untuk mengevaluasi penambahan enzim cairan rumen domba dalam menurunkan kandungan serat kasar kulit buah kakao (KBK) dan mengevaluasi ketercernaan KBK yang telah dihidrolisis dengan enzim cairan rumen domba dalam pakan ikan nila Oreochromis niloticus. Pada penelitian tahap satu, enzim cairan rumen domba ditambahkan dengan konsentrasi yang berbeda yaitu 0, 50, 100, dan 150 mL/kg KBK dengan lama inkubasi yang berbeda yaitu 0, 12, dan 24 jam. Pada penelitian tahap dua, nilai ketercernaan ditentukan dengan menggunakan indikator Cr2O3 yang ditambahkan ke dalam pakan acuan dan pakan perlakuan, yaitu pakan dengan penambahan KBK yang telah dihidrolisis dengan dosis terbaik pada penelitian tahap satu (KBKe) dan kulit buah kakao tanpa hidrolisis (KBK). Ikan nila yang digunakan mempunyai bobot rata-rata 3,86±0,44 g ditebar dengan kepadatan 15 ekor/akuarium dan dipelihara selama 15 hari. Hasil penelitian tahap satu menunjukkan hidrolisis KBK dengan menggunakan cairan rumen 150 mL/kg dan lama waktu inkubasi 12 jam dan 24 jam mempunyai nilai serat kasar KBK terendah yaitu sebesar 21,38% dan 21,67%. Pada uji ketercernaan terlihat bahwa nilai ketercernaan bahan KBKe lebih tinggi (33,95%) dibandingkan dengan KBK (10,97%). Dengan demikian dapat disimpulkan bahwa penambahan enzim cairan rumen domba dapat menurunkan kandungan serat kasar kulit buah kakao dan meningkatkan ketercernaan kulit buah kakao pada pakan ikan nila.

 

Kata kunci: enzim cairan rumen domba, kulit buah kakao, ketercernaan, ikan nila

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Published
2014-01-17
How to Cite
[1]
JusadiD., EkasariJ. and KurniansyahA. 2014. Improvement of cocoa-pod husk using sheep rumen liquor for tilapia diet. Jurnal Akuakultur Indonesia. 12, 1 (Jan. 2014), 40-47. DOI:https://doi.org/10.19027/jai.12.40-47.
Issue
Vol. 12 No. 1 (2013): Jurnal Akuakultur Indonesia
Section
Articles

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