Pemakaian hasil fermentasi daun mata lele Azolla sp. sebagai bahan baku pakan ikan nila Oreochromis sp.

Abstract

The good nutritional content of Azolla sp. shows that this leaves has the potential to be utilized as an alternative feed ingredient for fish. The objective of this experiment was to find an alternative high quality herbal ingredient for tilapia feed and to assess the most optimal dosage of azolla leaves fermented with Trichoderma harzianum in tilapia feed. The experiment consisted of two stages, the first stage was aimed at finding the best fermentation period that result in the best nutritional quality of azolla leaves, whereas the second stage of experiment was performed to evaluate the best inclusion level of fermented azolla leaves in tilapia feed by assessing growth performance. Tilapia with an average body weight of 10,59 ± 1,29 g was used as the experimental animal. Experimental diets were obtained by repelleting commercial feed with different level of fermented azolla leaves, namely treatment 0 % (A/control), 30 % (B), 60 % (C), and 90 % (D). Fish was cultured for 40 days during which the growth of the fish was observed, and feces was collected for 15 days for digestibility test. The results showed that two days fermentation period resulted in the best improvement of azolla leaves nutritional content with reduction in fiber content of 37,19 % and protein content enhancement of 38,65 %. Feed consumption of treatment B was not much different from control, but different than treatment C and D. This trend was also observed in feed palatability, daily growth rate, feed efficiency and protein digestibility. The result of this experiment shows that fermentation may improve azolla leaves nutritional value with the best inclusion level of 30 %.