KETENGIKAN HIDROLISIS TEPUNG IKAN SEBAGAI BAHAN PAKAN PADA BERBAGAI WAKTU PENYIMPANAN

  • Tajuddin Universitas Hasanuddin
  • Latief Universitas Hasanuddin
  • Yamin Universitas Hasanuddin
  • Amal Universitas Hasanuddin
  • Syamsu Universitas Hasanuddin
https://doi.org/10.35457/aves.v16i1.2250
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Keywords: hydrolytic rancidity, fish meal, feed ingredient, storage time

Abstract

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%.

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Published
2022-06-25
How to Cite
Tajuddin, M. I. T., Latief, M. F. L., Yamin, A. A. Y., Amal, I. A., & Syamsu, J. A. S. (2022). KETENGIKAN HIDROLISIS TEPUNG IKAN SEBAGAI BAHAN PAKAN PADA BERBAGAI WAKTU PENYIMPANAN. AVES: Jurnal Ilmu Peternakan, 16(1), 17-24. https://doi.org/10.35457/aves.v16i1.2250
Issue
Vol. 16 No. 1 (2022): Juni 2022
Section
Articles

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