CD Skripsi

Pengaruh Pemberian Probiotik Dalam Pakan Dengan Dosis Yang Berbeda Terhadap Pertumbuhan Ikan Kakap Putih (Lates Calcalifer) Menggunakan Sistem Resirkulasi

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ABSTRACT
Barramundi (Lates calcarifer) is a fish that has important economic value as a
consumption fish. The amount of feed spent in the cultivation of barramundi is
high enough. Addition of probiotics to feed is one of efforts made to be able to
streamline the amount of feed in the maintenance of barramundi. The purpose of
this study was to analyze the effect of probiotic addition on the growth of
barramundi use system recirculation as well as got dose the best probiotics. This
research implemented on 24 July 2021 – 01 September 2021 for 40 days at the
Gogok Marine Aquaculture Center, Kepulauan Meranti Regency, Riau Province.
Method used in this study Completely Randomized Design (CRD) with 5
treatment levels and 3 replications. Treatment in study this is giving Probiotic
probio-7 with different dosage namely P0 ( Control ), P1 (10 mL/kg feed ), P2 (20
mL/kg feed ), P3 (30 mL/kg feed ), and P4 (40 mL/kg feed ). Results research that
has been done could known that addition probiotics on feed take effect to growth
barramundi (L. calcarifer). Treatment best obtained on treatment dose probiotics
20 ml/kg feed with weight absolute 13.84 grams, length absolute 2.16 cm, speed
growth 3.50% specific, efficiency feed 61.43%, and conversion feed 1.62%.
Keywords : Barramundi ; Probiotics ; Growth
1) Student of the Faculty of Fisheries and Marine Science, the University of Riau
2) Lecturer of the Faculty of Fisheries and Marine Science, the University of Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1704113847

Penerbit

Pekanbaru : Universitas Riau –Fakultas Perikanan Dan Ilmu Kelautan – BUDIDAYA PERIKANAN., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1704113847

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

BUDIDAYA PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

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