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All Journal Aquacultura Indonesiana Jurnal Pendidikan Teknologi Pertanian
Hasniar Hasniar, Hasniar
Pangkep State Polytechnic Of Agriculture
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Earth & Planetary Sciences Education Mechanical Engineering

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Feed Enrichment with Amylolytic Lactic Acid Bacteria to Stimulate the Growth of Freshwater Crayfish (Cherax quadricarinatus) Dahlia, Dahlia; Hasniar, Hasniar; Seniati, Seniati; Ardiansyah, Ardiansyah; Idris, Andi Puspa Sari; Hartinah, Hartinah
Aquacultura Indonesiana Vol 19, No 1 (2018)
Publisher : Indonesian Aquaculture Society (MAI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (304.376 KB) | DOI: 10.21534/ai.v19i1.114

Abstract

The goal of feed enrichment with amylolytic Lactic Acid Bacteria (LAB) was to get an optimal feed formula in stimulating the growth of freshwater crayfish (Cherax quadricarinatus). The research design used a completely randomized block design, which consists of 2 groups (Group I = probiotic HS7 with inoculum density 108 and Group II = probiotic HS7 with density 1010). Each group were given 4 different treatment (Feed A = protein 50%-carbohydrate 20%; Feed B= protein 40%-carbohydrate 30%; Feed C= protein 30%-carbohydrate 40%; and Feed D= protein 20%-carbohydrate 50%), with 2 repetition. The parameter observed in this study was daily growth rate and absolute growth. The result showed that Feed C, composed by protein 30%-carbohydrate 40% with LAB enrichment and inoculum density of 108  gives the best growth, with daily growth rate of ± 0.22-0.23 % each day and absolute growth of ± 13.10-13.20 gram in 75 days.
ANALISIS KANDUNGAN GIZI DAN UJI ORGANOLEPTIK PADA BAKSO TEMPE DENGAN PENAMBAHAN DAUN KELOR (Moringa oleifera) Hasniar, Hasniar; Rais, Muhammad; Fadilah, Ratnawaty
Jurnal Pendidikan Teknologi Pertanian Vol 5 (2019): April Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (501.949 KB) | DOI: 10.26858/jptp.v5i0.9080

Abstract

This study aims to determine the effect of adding Moringa leaves to the nutritional content and acceptability of panelists on tempeh meatballs. This research is an experimental study using a completely randomized design (CRD) with the concentration of addition of Moringa leaves 2%, 4% and 6%. Observation parameters; Water content, ash content, protein, fat, carbohydrate, calcium, beta-carotene, with a panelist test of color, texture, taste and aroma. The results showed that the best treatment was aimed at the treatment of adding 4% Moringa leaves to the panelists in terms of color, texture, taste and aroma with moisture content 65.21%, ash content 1.59%, protein content 9.46%, fat content 0.88%, carbohydrate content 24.19%, 890 mg calcium levels, and beta-carotene levels 756 µg/g and meet quality standard requirements (SNI 01-3818-1995).
Co-Authors ARDIANSYAH ARDIANSYAH Dahlia Dahlia Fadilah, Ratnawaty Hartinah Hartinah Muhammad Rais Seniati Seniati, Seniati