BibTex Citation Data :
@article{IJFST33811, author = {M. Atho'illah and Mara Fadila and Abdus Junaedi}, title = {UJI BAKU MUTU PROBIOTIK IKAN BERBAHAN DASAR AIR LIMBAH CUCIAN BERAS, KULIT BAWANG PUTIH (Allium sativum), DAN FERMENTASI EKSTRAK DAUN KELOR (Moringa oleifera)}, journal = {Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology}, volume = {17}, number = {4}, year = {2021}, keywords = {air limbah cucian beras; Allium sativum; fermentasi Moringa oleifera; probiotik}, abstract = { Probiotik merupakan mikroba hidup dengan sifat menguntungkan. Jumlah air limbah cucian beras sangat melimpah dan memiliki kandungan nutrisi yang cukup banyak, terutama karbohidrat sebesar 85-90%. Air limbah kulit bawang putih berfungsi untuk menghambat pertumbuhan bakteri seperti Escherichia coli , Staphylococcus aureus , dan Salmonella enteritidis . Daun kelor ( Moringa oleifera ) merupakan tumbuhan yang mempunyai kandungan protein sebesar 27-29%. Tujuan penelitian ini adalah mengevaluasi kombinasi terbaik probiotik yang dapat digunakan dalam budidaya perikanan guna meningkatkan pertumbuhan dan kualitas ikan. Penelitian ini menggunakan rancangan acak faktorial (RAF) 4x4 dengan 2 faktor. Faktor pertama berupa kultur fermentasi ekstrak daun kelor yang terdiri atas 4 perlakuan, yaitu 10%; 20%; 30%; dan 40% dengan kombinasi antara air limbah cucian beras dan air limbah kulit bawang putih sebesar 1:1. Faktor kedua berupa lama waktu fermentasi probiotik yang terdiri atas 4 perlakuan, yaitu 1; 2; 3; dan 4 minggu. Kontrol negatif berupa air limbah cucian beras dan kulit bawang putih dengan perbandingan 1:1 dan kontrol positif dengan penambahan probiotik EM4 berkonsentrasi 10%. Setiap perlakuan diuji menggunakan 3 pengulangan. Metode penelitian ini menggunakan metode observatif. Hasil penelitian menunjukkan bahwa probiotik ikan yang diamati menghasilkan pelet pada permukaan dasar wadah fermentasi, gelembung gas, perubahan warna menjadi cokelat kuning, perubahan bentuk wadah fermentasi, bau khas seperti bau tape, dan tidak adanya kontaminasi jamur. Probiotics are a living microbe with a beneficial nature. Rice dishwater is plentiful and has a good amount of nutrition, especially a carbohydrate of 85-90%. Garlic skin wastewater helps prevent the growth of bacteria such as Escherichia coli, Staphylococcus aureus and Salmonella enteritidis. Kelor (Moringa oleifera) is a plant that has a protein content of 27-29%. The aim of this study is to evaluate the best possible combination of probiotics that can be used in fisheries cultivation to promote the growth and quality of fish. The study uses randomly vectorial design 4x4 with 2 factors. The first factor is the four treatments fermentation culture extract of kelor leaves, which is 10%; 20%; 30%; and 40% by the combination of rice dishwater and garlic wastewater by 1:1. The second factor is long-term probiotic fermentation, consisting of 4 treatments, 1; 2; 3; and 4 weeks. The negative control of rice and garlic skin dishwater by comparison 1:1 and positive control with an additional probiotic EM4 concentrates 10%. Each treatment is tested using three repetitions. This research method using observative. Research indicates that probiotic fish observed produce pellets on the ground surfaces of fermentation containers, gas bubbles, discoloration to yellow chocolate, fermentation containers change in shape, typically smells like tape, and an absence of fungal contamination. }, issn = {2549-0885}, pages = {240--246} doi = {10.14710/ijfst.17.4.240-246}, url = {https://ejournal.undip.ac.id/index.php/saintek/article/view/33811} }
Refworks Citation Data :
Probiotik merupakan mikroba hidup dengan sifat menguntungkan. Jumlah air limbah cucian beras sangat melimpah dan memiliki kandungan nutrisi yang cukup banyak, terutama karbohidrat sebesar 85-90%. Air limbah kulit bawang putih berfungsi untuk menghambat pertumbuhan bakteri seperti Escherichia coli, Staphylococcus aureus, dan Salmonella enteritidis. Daun kelor (Moringa oleifera) merupakan tumbuhan yang mempunyai kandungan protein sebesar 27-29%. Tujuan penelitian ini adalah mengevaluasi kombinasi terbaik probiotik yang dapat digunakan dalam budidaya perikanan guna meningkatkan pertumbuhan dan kualitas ikan. Penelitian ini menggunakan rancangan acak faktorial (RAF) 4x4 dengan 2 faktor. Faktor pertama berupa kultur fermentasi ekstrak daun kelor yang terdiri atas 4 perlakuan, yaitu 10%; 20%; 30%; dan 40% dengan kombinasi antara air limbah cucian beras dan air limbah kulit bawang putih sebesar 1:1. Faktor kedua berupa lama waktu fermentasi probiotik yang terdiri atas 4 perlakuan, yaitu 1; 2; 3; dan 4 minggu. Kontrol negatif berupa air limbah cucian beras dan kulit bawang putih dengan perbandingan 1:1 dan kontrol positif dengan penambahan probiotik EM4 berkonsentrasi 10%. Setiap perlakuan diuji menggunakan 3 pengulangan. Metode penelitian ini menggunakan metode observatif. Hasil penelitian menunjukkan bahwa probiotik ikan yang diamati menghasilkan pelet pada permukaan dasar wadah fermentasi, gelembung gas, perubahan warna menjadi cokelat kuning, perubahan bentuk wadah fermentasi, bau khas seperti bau tape, dan tidak adanya kontaminasi jamur.
Probiotics are a living microbe with a beneficial nature. Rice dishwater is plentiful and has a good amount of nutrition, especially a carbohydrate of 85-90%. Garlic skin wastewater helps prevent the growth of bacteria such as Escherichia coli, Staphylococcus aureus and Salmonella enteritidis. Kelor (Moringa oleifera) is a plant that has a protein content of 27-29%. The aim of this study is to evaluate the best possible combination of probiotics that can be used in fisheries cultivation to promote the growth and quality of fish. The study uses randomly vectorial design 4x4 with 2 factors. The first factor is the four treatments fermentation culture extract of kelor leaves, which is 10%; 20%; 30%; and 40% by the combination of rice dishwater and garlic wastewater by 1:1. The second factor is long-term probiotic fermentation, consisting of 4 treatments, 1; 2; 3; and 4 weeks. The negative control of rice and garlic skin dishwater by comparison 1:1 and positive control with an additional probiotic EM4 concentrates 10%. Each treatment is tested using three repetitions. This research method using observative. Research indicates that probiotic fish observed produce pellets on the ground surfaces of fermentation containers, gas bubbles, discoloration to yellow chocolate, fermentation containers change in shape, typically smells like tape, and an absence of fungal contamination.
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