PEMANFAATAN FERMENTASI ECENG GONDOK SEBAGAI BAHAN BAKU PAKAN IKAN PATIN (Pangasius sp).

UTILIZATION OF WATER HYACINTH FERMENTATION (Eichhornia crassipes)

AS A RAW MATERIAL FOR PATIN FISH FEED (Pangasius sp).

Maulidatul Jannah¹⁾, Ririen Kartika Rini²⁾, Muhammad Adriani³⁾

¹Program Studi Akuakultur, Fakultas Perikanan dan Kelautan,

Universitas Lambung Mangkurat Banjarbaru, Kalimantan Selatan.

Email: Maulidatuljannah09@gmail.com¹⁾, ririen.krini@ulm.ac.id²⁾, madriani1962@gmail.com³⁾

Abstrak

Ikan Patin (Pangasius pangasius) merupakan ikan konsumsi budidaya air tawar unggulan. Eceng gondok dengan cara difermentasi untuk meningkatkan nutrisi. Penelitian ini bertujuan Mengetahui pengaruh fermentasi eceng gondok terhadap presentase protein pakan ikan patin (Pangasius sp), pertumbuhan, kelangsungan hidup dan efisiensi pakan ikan patin (Pangasius sp). Penelitian menggunakan Rancangan Acak Lengkap (RAL) menggunakan 3 perlakuan dan 1 kontrol yaitu perlakuan K (kontrol) pakan mandiri tanpa Fermentasi eceng gondok, perlakuan A Pakan 20kg + Fermentasi eceng gondok 17.5%, perlakuan B pakan 20kg + Fermentasi eceng gondok 20% perlakuan C pakan 20kg + Fermentasi eceng gondok 22.5%. Hasil penelitian menunjukkan Penambahan fermentasi eceng gondok pada bahan pakan mampu meningkatkan presentase protein pada pakan serta pertumbuhan panjang dan bobot pada ikan patin. Pada kontrol protein sebesar 21.24%, kemudian pada A (eceng gondok 17.5%) 23.09%, lalu pada B (eceng gondok 20%) 24.72% dan tertinggi pada C (eceng gondok 22.5%) 25.89%. Pertumbuhan panjang dan bobot tertinggi ada pada A (eceng gondok 17.5%) yaitu 43.53% (Panjang) dan 175.20% (Bobot) dengan kadar protein 23.09%. Sementara pertumbuhan paling rendah ada pada C (eceng gondok 22.5%) yaitu 16.35% (panjang) dan 46.70% (bobot) dengan kadar protein 25.89%.

Kata Kunci : Ikan Patin, eceng gondok, pakan, fermentasi, bobot.

Abstrak

Catfish (Pangasius pangasius) is a superior freshwater aquaculture consumption fish. Water hyacinth by fermenting to increase the nutrient. This study aims to determine the effect of water hyacinth fermentation on the protein percentage of catfish (Pangasius sp) feed protein, growth, survival and feed efficiency of catfish (Pangasius sp). The study used a completely randomized design (CRD) using 3 treatments and one control, namely treatment K (control) feed without water hyacinth fermentation, treatment A feed 20kg + fermented water hyacinth 17.5%, treatment B feed 20kg + fermented water hyacinth 20%, treatment C feed 20kg + Fermented water hyacinth 22.5%. The results showed that the addition of fermented water hyacinth to feed ingredients was able to increase the percentage of protein in the feed also addition the length and growth of catfish. The control protein was 21.24%, then at A (water hyacinth 17.5%) 23.09%, then at B (water hyacinth 20%) 24.72% and the highest is C (water hyacinth 22.5%) 25.89%. The highest growth in length and weight was in A (water hyacinth 17.5%) namely 43.53% (Length) and 175.20% (Weight) with 23.09% protein content. While the lowest growth was in C (water hyacinth 22.5%) namely 16.35% (length) and 46.70% (weight) with a protein content of 25.89%.

Keywords: Catfish, water hyacinth, feed, fermentation, weight