Karakteristik Proksimat Tepung Daun Tarum (Indigofera zollingeriana) Hasil Fermentasi Aspergillus niger Perbandingan Air Berbeda Sebagai Bahan Baku Pakan

Abstrak

This study aims to determine the nutritional content by proximate analysis of fermented tarum leaf meal (Indigofera zollineriana) as a raw material of fish feed. The method used in this research is the experimental method using Completely Randomized Design (CRD) with 4 treatments and 3 replicates. The factor studied were the comparison of tarum leaf meal with water which consisted of 4 treatment levels, namely A (tarum leaf meal and water 1:1 w/v), B (tarum leaf meal and water 1:2 w/v), and C (tarum leaf meal and water 1:3 w/v) with 0,3% of A, niger as bioactivator and K (tarum leaf meal) as control non fermented. The fermentation period was 6 days in aerobic condition with temperature at 35-40oC. From the above research, the proximate characteristic of fermented tarum leaf meal (I. zollineriana) has a different nutritional content for each factor. The best result was B (tarum leaf meal and water 1:2 m/v) with 40.09 ± 1.874% crude protein content, 11.24 ± 0.289% fat, 7.57 ± 1.845% crude fiber, 22.61 ± 0.177% ash content, and 18,47 ± 2,347% NNFE (non nitrogen free extract).