SUBSTITUSI TEPUNG KEDELAI DENGAN TEPUNG ECENG GONDOK HASIL FERMENTASI DALAM FORMULASI PAKAN TERHADAP SINTASAN DAN PERTUMBUHAN BENIH IKAN GURAME (Osphronemus gouramy Lac)

Abstract

This study aims to determine the optimum percentage of soy flour substitution with fermented E. crassipes flour in feed formulation on survival and growth of carp seed (Osphronemus gouramy Lac). This study was conducted in March-May 2014, in District of Tanjung Raya, Agam regency, West Sumatra. The experimental design used completely randomized design with 4 treatments and 3 replications with a treatment difference in the percentage of soy flour substitution with fermented Eichornia crassipes flour in feed formulation. Treatmen A 75%  soy flour + 25% fermented E. crassipes flour , Treatmen B 50% soy flour + 50% fermented E. crassipes flour, Treatmen C 25% soy flour + 75% fermented E. crassipes flour and Treatmen D 100% soy flour + 0% fermented E. crassipes flour. Parameters observed survival rate, weight and length growth, feed conversion, protein and fat retention. The results showed substitution E. crassipes flour fermented soy affects the growth of the weight and length growth (P<0,05), but does not affect survival, feed conversion, protein retention and fat retention (P>0,05) of carp seed.

Keywords : soy flour, E. crassipes, carp seed, survival rate, growth