Penambahan Cocktail Enzyme pada Kulit Buah Kakao, Tongkol Jagung, dan Bungkil Biji Karet yang Digunakan sebagai Bahan Baku Pakan Ikan Gurame

Abstract

The aim of this research was to increase the digestibility of local feedstuff (cocoa pods, corn cobs, and rubber seed) by the addition of cocktail enzyme. Fish used in this study was giant gourami Osphronemus goramy with an average body weight of 20,65±0,75 g. Cocktail enzyme used was a mixture of enzymes, which consisted of xylanase, manannase, ligninase, and pectinase. Previously milled feedstuff was incubated with cocktail enzyme at a concentration of 2 g/kg material at room temperature for 24 hours. Subsequently, the incubated feedstuffs were dried, mixed with reference diet with a ratio of 30:70 and Cr2O3as a marker at a concentration of 0,5%, and used as the feed for digestibility test. Feeding was performed for 15 days and the feces were collected since the 6th day. The results show that the addition of cocktail enzyme could increase crude protein content of feedstuff with a range of 10-55%, and decrease crude fiber content of cocoa pods and corn cobs meals with a range of 17-41%. Furthermore, cocktail enzyme could also increase the feed digestibility by the giant gourami.