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All Journal Biosaintifika: Journal of Biology & Biology Education Jurnal Pengabdian Mahakarya Masyarakat Indonesia
Cut Yulvizar
Department of Biology, Faculty of Sciences, Syiah Kuala University Banda Aceh, Indonesia
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Industrial & Manufacturing Engineering

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The Effectiveness of Experimental Diet with Varying Levels of Papain on The Growth Performance, Survival Rate and Feed Utilization of Keureling Fish (Tor tambra) Muchlisin, Zainal Abidin; Afrido, Fardin; Murda, Tanzil; Fadli, Nur; Muhammadar, Abdullah A.; Jalil, Zulkarnain; Yulvizar, Cut
Biosaintifika: Journal of Biology & Biology Education Vol 8, No 2 (2016): September 2016
Publisher : Department of Biology, Faculty of Mathematics and Sciences, Semarang State University . Ro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/biosaintifika.v8i2.5777

Abstract

The objective of present study was to determine the optimum level of papain in the diet of keureling fish (Tor tambra). The complete random design was utilized in this study. Six levels of papain dosage were tested in triplicates, i.e. 0 (control); 17.5 mg kg-1, 20.0 mg kg-1, 22.5 mg kg-1, 25.0 mg kg-1 and 27.5 mg kg-1 of feed. The experimental fish were fed the experimental diet two times a day at 8 AM and 5 PM at feeding level of 5% body weight for 90 days. The Anova test result showed that papain enzyme gave a significant effect on the weight gain, daily growth rate, specific growth rate, survival rate, feed conversion ratio and feed efficiency (P<0.05). The Duncan multi-rage test result showed that the higher values for all measured parameters were obtained at the dosage of 27.5 mg kg-1. Therefore, it is concluded that the optimum dosage of papain enzyme for keureling fish was 27.5 mg kg-1 of feed.How to CiteMuchlisin, Z. A., Afrido, F., Murda, T., Fadli, N., Muhammadar, A. A., Jalil, Z., & Yulvizar, C. (2016). The Effectiveness of Experimental Diet with Varying Levels of Papain on The Growth Performance, Survival Rate and Feed Utilization of Keureling Fish (Tor tambra). Biosaintifika: Journal of Biology & Biology Education, 8(2), 172-177.
POTENSI KITOSAN SEBAGAI PENGAWET PRODUK HASIL PERIKANAN DI DESA PULOT KABUPATEN ACEH BESAR Yulvizar, Cut; Zaidiyah, Zaidiyah; Fahmi, Chairul; Amalia, Amalia; Masykur, Masykur; Misrahanum, Misrahanum; Irhamni, Irhamni
JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA Vol 3, No 1 (2025): JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pemasi.v3i1.45735

Abstract

The processing activities of salted fish and peda, carried out by the Setia Bakti Women's Cooperative and the Kamboja Group, demonstrate considerable potential for further development. This potential is supported by the abundance of marine resources, the simplicity of the processing technology, the increased demand for salted fish and peda during the month of Ramadan, and the presence of numerous community-based traditional fish processors. It is imperative to ensure the shelf life of salted fish and peda, in order to maintain product quality during distribution and consumption. Salted fish has been shown to have a longer shelf life, remaining stable for up to two weeks without significant changes, whereas peda has been found to deteriorate within 25 days. This limitation can be addressed through the improvement of raw material quality, processing methods, packaging, and storage practices. The enhancement of product quality, the achievement of a more appealing flavour profile, the assurance of hygienic packaging, the provision of competitive pricing, and the elimination of the use of hazardous food additives are of paramount importance. A promising approach involves the use of natural preservatives such as chitosan, derived from shrimp, crab, and squid shells, which has the potential to extend shelf life and broaden market reach. Furthermore, the advancement of conventional fish processing can be further facilitated through structured interventions, encompassing research, training, the provision of infrastructure, and community empowerment. These interventions are designed to enhance business performance and improve the socio-economic conditions of local processors.
Co-Authors Abdullah A. Muhammadar Amalia Amalia Chairul Fahmi Fardin Afrido, Fardin Irhamni Irhamni Masykur, Masykur Misrahanum Misrahanum Nur Fadli Ryan Moulana Tanzil Murda, Tanzil Yulia Sari Ismail Zaidiyah Zaidiyah ZAINAL ABIDIN MUCHLISIN Zulkarnain Jalil