KETENGIKAN HIDROLISIS TEPUNG IKAN SEBAGAI BAHAN PAKAN PADA BERBAGAI WAKTU PENYIMPANAN

Muhammad Ilham Tajuddin Tajuddin (Universitas Hasanuddin)
M. Fadhlirrahman Latief Latief (Universitas Hasanuddin)
Abdul Alim Yamin Yamin (Universitas Hasanuddin)
Ichlasul Amal Amal (Universitas Hasanuddin)
Jasmal A Syamsu Syamsu (Universitas Hasanuddin)

Aves : Jurnal Ilmu Peternakan
Vol. 16 No. 1 (2022): Juni 2022

The study aims to observe the effect of storage time on the hydrolytic rancidity of fish meal as source of protein in animal feed. This study used a completely randomized design with four treatments and four replications. The arrangement of the fish meal storage time treatments were T0: 0 weeks, T1: 2 weeks, T2: 4 weeks and T3: 6 weeks. Temperature and humidity were measured during storage in warehouse. Parameters measured were moisture and free fatty acid. The results showed that fish meal which has been stored at different times was significantly affecting (P<0.05) on moisture and free fatty acids. The average of temperature and humidity during storage (0 - 6 weeks) were 29-30oC and 60-76%. The highest moisture was 17.38% obtained in the T3 and the highest free fatty acid content was obtained at 4.30%.