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Suardi Laheng
Departemen Budidaya Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor, Kampus IPB Darmaga, Jalan Agatis, Telepon. (0251) 8622909-8622906, Faks. (0251) 8622907, Bogor-Jawa Barat 16680.
Agriculture, Biological Sciences & Forestry

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Applications of the Addition of extract and cinnamon leaf flour in the Diet on the Quality of Meat of Catfish Suardi Laheng; Mia Setiawati; Dedi Jusadi; Muhammad Agus Suprayudi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (552.994 KB) | DOI: 10.17844/jphpi.v19i1.11690

Abstract

This study aimed to evaluate the effect of extract and cinnamon (Cinnamomum burmannii) leaf flourin the diet in increasing quality of meat of catfish (Pangsianodon hypopthalmus). Catfish with a weight of319.64 ± 35.99 g/nets reared in 9 nets with dimension 2x1x1,5 m3 at a density of 15 fish/nets for 60 daysof maintenance. The fish were fed with leaves of cinnamon at a dose that was: 0% cinnamon leaf, 0.1%cinnamon leaf extract, and 1% cinnamon leaf flour. The fish were fed 2 times a day with the feeding rate of3% of the average weight of the body. The results showed the treatment of leaf extract and flour, cinnamoncapable of decreasing levels of body fat, fat meat by 10,31-12,27%, 37,26-50,23%, respectively, compared tocontrols (p<0,05), however, cinnamon leaf extract treatment is more effective in improving the quality ofmeat catfish that looks meat texture compact, white flesh color and a slightly sweet taste.Keywords: cinnamon leaf, meat quality, Pangsianodon hypopthalmus
Co-Authors DEDI JUSADI Mia Setiawati MUHAMMAD AGUS SUPRAYUDI