Inovasi Pembuatan Probiotik dari Limbah Pengolahan Ikan Jambal Roti

  • Herry
  • Tri Wahyuni
  • Eka Wijayanti
  • Kusuma Arumsari
  • Nusaibah
Keywords: Jambal roti; Probiotics; Lactobacillus sp .; Bacillus sp .; catfish

Abstract

The production of salted jambal roti produces the main product in the form of salted fish fillets and by-products in the form of fish entrails. this byproduct is usually discarded and a problem in the environment. Therefore, this study aims to utilize these by-products to be made probiotics which are then used to increase fish production. The research method used was the experimental method with three treatments with doses of jambal fish contents 5%, 10% and 15%. The test parameters used included the quality test of probiotic bacteria and probiotic applications in catfish. From the results of the study obtained non-pathogenic bacteria content, Lactobacillus sp. and Bacillus sp. The abundance of probiotic bacteria in each treatment was around 105 CFU / ml according to the standard bacterial content in commercial probiotics. The probiotic application in catfish produces survival (SR) at a dose of 5%; 10%; 15 of 90%; 93%; 95% and feed efficiency (FCR) of 0.92; 0.90; 0.82. The best results are shown in the use of a 15% probiotic by producing a lower FCR and a higher SR.

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Published
2019-06-30
How to Cite
Herry, Wahyuni, T., Wijayanti, E., Arumsari, K., & Nusaibah. (2019). Inovasi Pembuatan Probiotik dari Limbah Pengolahan Ikan Jambal Roti. Jurnal Airaha, 8(01), 033 - 036. https://doi.org/10.15578/ja.v8i1.112
Section
Articles