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Jan 25, 2024
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Jul 14, 2024
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Jul 30, 2024
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Abstract

The aim of this research was to determine the effectiveness of cassava leaf flour (Manihot utillisima) fermented with EM4 as a basic ingredient for making feed on the growth of tilapia (Oreochromis niloticus) fry. This research was carried out in the wet laboratory of the Aquaculture study program, Faculty of Agriculture, Achmad Yani University, Banjarbaru for 30 days. This research method uses an experimental method using a Completely Randomized Design (CRD) with three treatments and three replications: Treatment A without using cassava leaf flour (0%) as a control, treatment B using 25% cassava leaf flour (58.38 g) , and treatment C used 75% cassava leaf flour (175.17 g). The volume of water used in each research container was 10 liters and the stocking density was 10 individuals. The percentage of feeding is 5% of the test fish biomass with a feeding frequency of 2 times a day (morning and evening). The test parameters, namely growth performance, include Absolute Growth (g) and relative growth (%) of tilapia as well as measuring water quality parameters including Temperature, pH, DO and NH3. Testing was carried out for normality test, homogeneity test, ANOVA diversity test. The results of the research on absolute growth were weight (g) in treatment A = 1.35g; B= 1.48g; C= 1.04g.. Meanwhile the growth results were relatively heavy (%) for treatment A= 132.39%; B= 133.95%; C= 93.73%. Based on the results of the Anova test, it shows that fermented cassava flour has no effect on the absolute growth of tilapia, but relative growth has an effect on the growth of tilapia. Water quality parameters for temperature, pH and DO are within normal limits, while for NH3 they are above normal limits.


Keywords: Tilapia; cassava leaves; fermentation

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How to Cite
Rimalia, A. ., Elrifadah, & Fadillah, E. . (2024). Efektivitas Tepung Daun Singkong (Manihot utilisima) Difermentasi Sebagai Bahan Dasar Pembuatan Pakan dan Implikasinya Pada Ikan Nila (Oreochromis niloticus). TECHNO-FISH, 1–11. https://doi.org/10.25139/tf.vi.7755

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