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Literature review on fermentation factors of restaurant organic waste affecting feed quality Yuli Andriani; Anggi Adrian Hutapea; Irfan Zidni; Walim Lili; Muhamad Fatah Wiyatna
Depik Vol 10, No 3 (2021): December 2021
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

The high level of public consumption, balanced with the increasingly dense population globally, makes food waste more and more. Food waste is the second-largest contributor to waste in the world. Moreover, the lack of food waste management makes this condition even worse. This food waste can be found, one of which is in restaurants, school canteens, food courts, and others. Fermentation is the process of breaking down complex substances into simpler ones. A fermentation process can help process food waste into various products such as liquid organic fertilizer, compost, biogas, and raw material for fish feed. Through the fermentation process, food waste can be used as an alternative fish feed with high nutritional content to benefit fish cultivators. Fish need many nutrients for their bodies, with food waste that has been processed will meet the dietary needs of fish. The cultivators will benefit more from the cost of feed and the sale of fish that can meet consumer needs.Moreover, the demand for the fish market is increasing every year. Several factors play a role in the success of the food waste fermentation process and the quality of the resulting product to be converted into fish feed raw materials. These factors include incubation time, pH acidity, and microbial factors that can accelerate the spoilage of fish feed raw materials.Keywords:Fermentation,Restaurant wasteFish feedFactorsQuality of feed IngredientsLiterature review on fermentation factors of restaurant organic waste affecting feed quality

Literature review on fermentation factors of restaurant organic waste affecting feed quality Yuli Andriani; Anggi Adrian Hutapea; Irfan Zidni; Walim Lili; Muhamad Fatah Wiyatna
Depik Vol 10, No 3 (2021): December 2021
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.10.3.23163

The high level of public consumption, balanced with the increasingly dense population globally, makes food waste more and more. Food waste is the second-largest contributor to waste in the world. Moreover, the lack of food waste management makes this condition even worse. This food waste can be found, one of which is in restaurants, school canteens, food courts, and others. Fermentation is the process of breaking down complex substances into simpler ones. A fermentation process can help process food waste into various products such as liquid organic fertilizer, compost, biogas, and raw material for fish feed. Through the fermentation process, food waste can be used as an alternative fish feed with high nutritional content to benefit fish cultivators. Fish need many nutrients for their bodies, with food waste that has been processed will meet the dietary needs of fish. The cultivators will benefit more from the cost of feed and the sale of fish that can meet consumer needs.Moreover, the demand for the fish market is increasing every year. Several factors play a role in the success of the food waste fermentation process and the quality of the resulting product to be converted into fish feed raw materials. These factors include incubation time, pH acidity, and microbial factors that can accelerate the spoilage of fish feed raw materials.Keywords:Fermentation,Restaurant wasteFish feedFactorsQuality of feed IngredientsLiterature review on fermentation factors of restaurant organic waste affecting feed quality

Literature review on fermentation factors of restaurant organic waste affecting feed quality Yuli Andriani; Anggi Adrian Hutapea; Irfan Zidni; Walim Lili; Muhamad Fatah Wiyatna
Depik Vol 10, No 3 (2021): December 2021
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.10.3.23163

The high level of public consumption, balanced with the increasingly dense population globally, makes food waste more and more. Food waste is the second-largest contributor to waste in the world. Moreover, the lack of food waste management makes this condition even worse. This food waste can be found, one of which is in restaurants, school canteens, food courts, and others. Fermentation is the process of breaking down complex substances into simpler ones. A fermentation process can help process food waste into various products such as liquid organic fertilizer, compost, biogas, and raw material for fish feed. Through the fermentation process, food waste can be used as an alternative fish feed with high nutritional content to benefit fish cultivators. Fish need many nutrients for their bodies, with food waste that has been processed will meet the dietary needs of fish. The cultivators will benefit more from the cost of feed and the sale of fish that can meet consumer needs.Moreover, the demand for the fish market is increasing every year. Several factors play a role in the success of the food waste fermentation process and the quality of the resulting product to be converted into fish feed raw materials. These factors include incubation time, pH acidity, and microbial factors that can accelerate the spoilage of fish feed raw materials.Keywords:Fermentation,Restaurant wasteFish feedFactorsQuality of feed IngredientsLiterature review on fermentation factors of restaurant organic waste affecting feed quality

Effect of the Addition of Shrimp Head Flour in Feed on Increasing the Color Brightness of Peacock Cichlid Fish (Aulonocara sp.). Rita Rostika; Naufal Aria Kusuma; Irfan Zidni; Kiki Haetami
Asian Journal of Social and Humanities Vol. 2 No. 10 (2024): Asian Journal of Social and Humanities
Publisher : Pelopor Publikasi Akademika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59888/ajosh.v2i10.357

This study aims to determine the optimal dosage of shrimp head flour addition to feed to increase the color brightness of peacock cichlid strain dragon blood. This research was carried out in Adultri Village, Cijeungjing District, Ciamis Regency with a research period from March to May 2024. The research method was a complete random design (RAL) experiment with 4 treatments for the addition of shrimp head flour which included (A) 0% control, (B) 5%, (C) 10%, and (D) 15%. The study was conducted for 50 days and observations were made on the color of fish kept every 10 days with Toca Color Finder. The results showed that the addition of shrimp head flour to the feed could increase the color brightness of peacock cichlid fish with significantly different results from the control treatment but not significantly different between the treatment with the addition of shrimp head flour. The highest color increase was obtained in treatment C with the addition of shrimp head flour of 10% with an average score of 4.53 and a color improvement value of 2.2 scores and color change values. There was no significant difference between all treatments for absolute length growth (L) and absolute weight growth (W).

Effect of the Addition of Shrimp Head Flour in Feed on Increasing the Color Brightness of Peacock Cichlid Fish (Aulonocara sp.). Rita Rostika; Naufal Aria Kusuma; Irfan Zidni; Kiki Haetami
Asian Journal of Social and Humanities Vol. 2 No. 10 (2024): Asian Journal of Social and Humanities
Publisher : Pelopor Publikasi Akademika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59888/ajosh.v2i10.357

This study aims to determine the optimal dosage of shrimp head flour addition to feed to increase the color brightness of peacock cichlid strain dragon blood. This research was carried out in Adultri Village, Cijeungjing District, Ciamis Regency with a research period from March to May 2024. The research method was a complete random design (RAL) experiment with 4 treatments for the addition of shrimp head flour which included (A) 0% control, (B) 5%, (C) 10%, and (D) 15%. The study was conducted for 50 days and observations were made on the color of fish kept every 10 days with Toca Color Finder. The results showed that the addition of shrimp head flour to the feed could increase the color brightness of peacock cichlid fish with significantly different results from the control treatment but not significantly different between the treatment with the addition of shrimp head flour. The highest color increase was obtained in treatment C with the addition of shrimp head flour of 10% with an average score of 4.53 and a color improvement value of 2.2 scores and color change values. There was no significant difference between all treatments for absolute length growth (L) and absolute weight growth (W).

Effects of Feed Type on Growth and Food Habits of Green Lobster (Panulirus homarus) Using Smart Lobster Culture Nurmalasari, Nury; Rita Rostika; Nora Akbarsyah; Irfan Zidni
Grouper Vol. 16 No. 2 (2025): Grouper : Jurnal Ilmiah Perikanan
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/grouper.v16i2.353

This study aimed to evaluate the effects of different types of natural feed on the growth performance and feeding habits of green lobsters (Panulirus homarus) using Smart Lobster Culture technology in floating net cages in Pangandaran Regency. The research was conducted over a 60-day cultivation period from February to April 2025. A completely randomized design (CRD) was used with four treatments A: 100% anchovy, B: 80% anchovy, C: 100% rebon, and D: 80% rebon each with four replications. The parameters observed included length and weight growth, survival rate, length percentage per harvest (LPH), efficiency of protein production (EPP), feeding behavior, and water quality. The results showed that the 80% anchovy diet (Treatment B) produced the best outcomes, with an average length increase of 5.08 ± 0.09 cm, a weight gain of 145.13 ± 5.78 g, LPH of 2.09 ± 0.08%, survival rate of ± 98%, EPP of 13.28 ± 0.47%, and a tendency for more active nocturnal feeding behavior with a higher preference for anchovy. Sufficient feed and shelter availability effectively suppressed cannibalism. Water quality parameters remained within optimal ranges: temperature 27.6–29.3 °C, pH 8.1–8.4, salinity 34–36 ppt, and dissolved oxygen (DO) 6.10–8.30 mg/L.

Effect of Adding Bioactive Compounds from Brown Algae (sargassum sp.) in Feed on The Growth Performance of Mahseer Seeds (Tor soro) M Gufron Sugih; Fittrie Meyllianawaty Pratiwy; Izza Mahdiana; Irfan Zidni
Grouper Vol. 15 No. 2 (2024): Grouper : Jurnal Ilmiah Perikanan
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/grouper.v15i2.267

This study aims to determine the influence and determination of the optimal dose of the addition of brown algae extract on the growth performance and immunity of god fish seeds. The research was conducted in March - May 2024, at the Aquaculture Lab Building 4, FPIK Unpad, and the production of brown algae extract was carried out at the Aquaculture Lab Building 2, FPIK Unpad. This study used a complete randomized design (RAL) experimental method with four treatments and four replicates. The treatments given were (A) 100% commercial feed (control), (B) commercial feed added with brown algae extract at a dose of 10gr/kg, (C) commercial feed added with brown algae extract at a dose of 15 g/kg, and (D) commercial feed added with brown algae extract at a dose of 20 g/kg. The maintenance of fish fry is carried out for 40 days, with feeding three times a day. The observed parameters included absolute length growth parameters (L), absolute weight (W), specific growth rate (SGR), feed conversion ratio (FCR), feed utilization efficiency (EPP), and survival rate (SR) which were analyzed using ANOVA (Analysis of Varience) with a confidence level of 95%, if there is a significant difference, followed by the Duncan test. Water quality data was analyzed descriptively. The results showed that the addition of brown algae extract for feed at a dose of 20gr/kg had a more optimal effect than other treatments because of the bioactive compounds it contained. The dose had an effect on the growth of absolute length (1.6 cm), absolute weight (126.3 g), SGR (2.39%), FCR (2.28), EPP (44%) and water quality values during the maintenance period were still in the optimal range for god fish seeds.

Masculinization of Mutiara’s Catfish (Clarias gariepinus) Using Cow’s Testicles Flour Through Immersion Technique Ringo Ringo Star Osrin, Butet Mona Moranaga; Iskandar; Junianto; Irfan Zidni
Grouper Vol. 16 No. 1 (2025): Grouper : Jurnal Ilmiah Perikanan
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/grouper.v16i1.288

The production of male catfish is faster, resulting in a shorter harvest period, which can increase profits for farmers. To produce superior male catfish fry, masculinization is conducted. Cow's Testicles Flour (CTF) is one of the natural alternative materials that can be used for the masculinization process in fish. This study aims to determine the best concentration of cow's testicles flour to enhance the success of masculinization in mutiara’s catfish (Clarias gariepinus) through immersion techniques. The method used is an experimental method consisting of 4 treatments with 4 replicates (0 mgL⁻¹, 45 mgL⁻¹, 60 mgL⁻¹, and 75 mgL⁻¹ CTF). The parameters observed were the percentage of male sex, survival rate, growth, and water quality. The highest percentage of male catfish was obtained at a concentration of 60 mgL⁻¹ CTF, at 72%. The highest absolute length and specific length growth rate were found at the 60 mgL⁻¹ CTF dosage, measuring 5.43 cm and a specific length growth rate of 3.05%. The highest absolute weight in catfish was found at the 75 mgL⁻¹ CTF dosage, at 4.69 g. The highest specific weight growth rate in catfish was observed in the control treatment, at 2.40%. The ideal water quality to support the survival of catfish includes a temperature range of 26.26-29.85°C; pH range of 6.5-8.3; and DO range of 4.6-6.7 mgL⁻¹.

Enhancing Productivity in Freshwater and Bracket Fisheries in Buru District, Maluku Province, Indonesia Yuli Andriani; Rusky I. Pratama; Irfan Zidni
International Journal of Scientific Multidisciplinary Research Vol. 1 No. 11 (2023): December 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ijsmr.v1i11.7180

The fisheries sector, a vital economic force in Buru, Maluku Province, faces suboptimal conditions, notably in the unexplored potential of freshwater aquaculture due to limited human resources and skills. This study aims to comprehensively explore and develop aquaculture, providing a focused, integrated approach from upstream to downstream sectors. Success indicators and references are established to guide targeted achievements, benefiting the Local Government and Regional Development Planning Agency in Buru. Employing field observation and discussions, the findings reveal the conventional nature of current freshwater aquaculture practices, emphasizing the urgent need for bolstering technical, operational, and managerial aspects in the sector for optimal productivity

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