PENGARUH VARIASI PAKAN TAMBAHAN TERHADAP KADAR PROTEIN UDANG VANAME (Litopenaeus vannamei) - Kusumasyari, Denti; Achyani, Achyani; Widowati, *Hening (BIOLOVA, 2024)
Abstrak: Pakan yang berkualitas merupakan faktor utama penentu pertumbuhan udang vaname. Pakan tambahan adalah hasil fermentasi dari rempah dan probiotik yang dicampur dengan pakan pelet. Tujuan penelitian ini adalah untuk mengetahui ada atau tidaknya pengaruh variasi pakan tambahan terhadap kadar protein udang vaname serta mengetahui variasi pakan tambahan yang berpengaruh paling baik terhadap kadar protein udang vaname. Metode penelitian yang digunakan dalam penelitian ini adalah metode eksperimen dengan lima titik sampel dalam tiga perlakuan dan empat kali ulangan. Penelitian ini menggunakan teknik rancangan acak lengkap (RAL). Berdasarkan data hasil penelitian diperoleh rata-rata kadar protein tertinggi yaitu 22,78 % yang terdapat pada perlakuan variasi pakan tambahan C. Terdapat pengaruh variasi pakan tambahan terhadap kadar protein udang vaname. Pakan tambahan variasi C yang berpengaruh paling baik terhadap kadar protein udang vaname. Abstract:Quality feed is the main factor determining the growth of vannamei shrimp. Additional feed is the result of fermentation of herbs and probiotics mixed with pellet feed. The purpose of this study was to determine whether or not there was an effect of various additional feeds on protein levels of vannamei shrimp and to determine whether additional feed variations had the best effect on protein levels of vannamei shrimp. The research method used in this study was an experimental method with five sample points in three treatments and four replications. This study used a completely randomized design (CRD) technique. Based on the research data, it was obtained that the highest average protein content was 22.78% in the treatment of variations in feed additives C. Additional feed has the effect on vannamei shrimp protein levels. Variation C supplementary feed which has the best effect on vannamei shrimp protein levels.