devi ariyanto, Subari Yanto, Patang

PENGARUH PENAMBAHAN BUTIR MENIR BERAS MERAH PADA PAKAN TERHADAP NILAI GIZI PAKAN IKAN

Introduction

Pengaruh penambahan butir menir beras merah pada pakan terhadap nilai gizi pakan ikan. Teliti pengaruh penambahan butir menir beras merah pada pakan ikan terhadap nilai gizi. Hasil menunjukkan dampak signifikan pada kadar protein dan lemak pakan ikan.

Abstract

Penelitian ini bertujuan untuk mengetahui kualitas pakan ikan berbahan baku tepung butir menir beras merah. Penelitian ini mempergunakan metode rancang acak lengkap (RAL). Penelitian ini mempunyai 2 tahapan, antara lain tahap pertama adalah pembuatan tepung butir menir beras merah yang telah bersih dan dikeringkan dengan sinar matahari, selanjutnya ditepungkan mempergunakan ayakan 80 mesh. Tahap kedua ialah membuat pakan sebagaimana formulasi yang sudah ditetapkan, setelah itu hasilnya dilaksanakan uji proksimat mencangkup kandungan protein, lemak, karbohidrat, serat kasar, kadar abu dan kadar air. Kemudian dilakukan pengujian fisik juga untuk mengetahui warna, Aroma,lama tenggelam, dan lama hancur pakannya. Teknik analisis data yang dipergunakan pada penelitian ini ialah analisis statistic varian yang selanjutnya diolah mempergunakan SPSS versi 22. Hasil penelitian mengungkapkan bahwasanya substitusi pakan berbahan baku tepung butir menir beras merah tidak memiliki pengaruh yang signifikan terhadap karbohidrat, serat kasar, kadar abu, kadar air dan mempunyai pengaruh signifika terhadap kadar protein dan kadar lemak.

Review

This study investigates the potential of utilizing red rice grits (butir menir beras merah) as an ingredient in fish feed, aiming to determine its impact on the feed's nutritional quality. The research employs a Completely Randomized Design (CRD) to systematically evaluate the effects of this addition. Given the global push for sustainable aquaculture, exploring alternative and cost-effective feed ingredients, particularly those derived from agricultural by-products, is a highly relevant and valuable endeavor. The paper's objective to assess both proximate composition and physical characteristics of the formulated feed offers a comprehensive initial assessment of the ingredient's suitability. The methodology adopted a two-phase approach, beginning with the meticulous preparation of red rice grit flour, including cleaning, sun-drying, and sieving to an 80-mesh consistency. Subsequently, various feed formulations were prepared, and their quality was assessed through a battery of tests. These included standard proximate analyses (protein, fat, carbohydrates, crude fiber, ash content, and moisture content) and physical evaluations (color, aroma, sinking time, and disintegration time). Data analysis was performed using ANOVA via SPSS v.22. The key findings indicate that while the substitution with red rice grit flour did not significantly affect carbohydrate, crude fiber, ash, and moisture content, it demonstrated a significant influence on both protein and fat levels. While the study offers a valuable preliminary exploration into red rice grits as a feed ingredient, the abstract lacks crucial details that would allow for a more complete interpretation of its findings. Specifically, it does not state the *direction* of the significant changes in protein and fat content (i.e., whether they increased or decreased), nor does it specify the inclusion levels of red rice grits in the feed. This information is vital for understanding the true "nutritional value" impact. Furthermore, while physical tests were performed, their results are not reported in the abstract. Future research should build upon these findings by clarifying the optimal inclusion rates, detailing the precise changes in protein and fat, and conducting *in vivo* studies to assess growth performance, feed conversion ratio, and overall fish health under various red rice grit formulations. This would fully validate its potential as a beneficial and sustainable component in aquaculture diets.

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