Pemanfaatan Food Waste Restoran untuk Tepung Bahan pakan

Abstract

Food waste yang dihasilkan restoran dapat dimanfaatkan untuk membuat tepung bahan pakan yang sangat bermanfaat bagi pembudidaya ikan. Tujuan dari penelitian ini adalah mengidentifikasi karakteristik, menganalisis kandungan gizi, proses pembuatan, dan formula pakan ikan. Desain penelitian yang digunakan pada penelitian ini yaitu menggunakan metode kuantitatif. Hasil food waste yang didapatkan yaitu udang vaname, ikan gabus kering, dan sayur. Kadar energi pada food waste udang vaname yaitu 29 gram, food waste ikan gabus kering yaitu 54 gram, food waste sayur kangkung yaitu 11 gram, dan food waste sayur bayam yaitu 5 gram. Kadar protein pada food waste udang vaname yaitu 6,7 gram, food waste ikan gabus kering yaitu 11,6 gram, food waste sayur kangkung yaitu 1,4 gram, dan food waste sayur bayam yaitu 0,3 gram. Kadar protein pada formula dasar tepung bahan pakan dengan kadar protein 45,89%, kadar lemak 11,04%, kadar karbohidrat 14,65%, kadar abu 19,83%.

Restaurant food waste can be utilized to produce fish feed flour, which is highly beneficial for fish cultivation. The objective of this research is to identify characteristics, analyze nutritional content, manufacturing processes, and fish feed formulas. The research design used in this study is a quantitative. The obtained food waste includes vannamei shrimp, dried snakehead fish, and vegetables. The energy content in vannamei shrimp food waste is 29 grams, dried snakehead fish food waste is 54 grams, kangkung vegetable food waste is 11 grams, and spinach vegetable food waste is 5 grams. The protein content in vannamei shrimp food waste is 6.7 grams, dried snakehead fish food waste is 11.6 grams, kangkung vegetable food waste is 1.4 grams, and spinach vegetable food waste is 0.3 grams. The protein content in the basic formula of fish feed flour is 45.89%, the fat content is 11.04%, the carbohydrate content is 14.65%, the ash content is 19.83%.