ABSTRAK

Tujuan penelitian ini menganalisis pakan ikan papuyu berbasis fermentasi daun kelakai. Laboratorium Basah Fakultas Perikanan dan Kelautan Universitas Lambung Mangkurat Banjarbaru, Provinsi Kalimantan Selatan merupakan tempat penelitian dan pelaksanaan selama ± 1,5 bulan menggunakan baskom padat tebar pada tiap perlakuan yaitu sebanyak 20 ekor/baskom. Rancangan Acak Lengkap (RAL) yang digunakan dengan 3 perlakuan dan 3 ulangan yaitu dengan perlakuan (A) penggunaan pakan tanpa fermentasi tepung kelakai 0%, perlakuan (B) pakan berbasis fermentasi tepung kelakai 5%, dan perlakuan (C) pakan berbasis fermentasi tepung kelakai 10%, dengan parameter uji yaitu uji fisik, uji kimiawi serta uji biologis. Data hasil dari penelitian ini dianalisa dengan anova dan menunjukkan bahwa analisis pakan daya tahan pakan tidak berbeda, daya apung berbeda nyata dan biologi pakan tidak berbeda nyata terhadap pakan berbasis fermentasi daun kelakai. Uji kimiawi (Analisis proksimat yaitu kadar air, kadar abu, kadar protein, kadar lemak, kadar serat kasar serta asam amino) pada penelitian ini juga menunjukkan kadar normal untuk pemberian pakan pada ikan papuyu. Kata Kunci : Ikan papuyu, analisis, fermentasi, kelakai

ABSTRACT

The purpose of this study was to analyze papuyu fish feed based on fermentation of kelakai leaves. The Wet Laboratory of the Faculty of Fisheries and Marine Affairs, Lambung Mangkurat University, Banjarbaru, South Kalimantan Province is a place for research and implementation for ± 1.5 months using a stocked solid basin in each treatment, namely as many as 20 heads / basin. Complete Randomized Design (RAL) used with 3 treatments and 3 repeats, namely with treatment (A) use of feed without fermentation of 0% kelakai flour, treatment (B) feed based on fermentation of 5% kelakai flour, and treatment (C) feed based on fermentation of 10% kelakai flour, with test parameters, namely physical tests, chemical tests and biological tests . The data from this study were analyzed with anova and showed that the feed analysis of feed endurance did not differ, buoyancy differed markedly and feed biology did not differ markedly from feed based on fermentation of the leaves of the fray. Chemical tests (proximate analysis, namely water content, ash content, protein content, fat content, crude fiber content and amino acids) in this study also showed normal levels for feeding papuyu fish. Key words: Papuyu fish, analysis, fermentation, kelakai