BERBAGAI TEKNIK PENGOLAHAN TERHADAP KUALITAS IKAN TONGKOL (Eutynnus sp) AFKIR SEBAGAI PAKAN TERNAK
Abstract: Rejected little tuna
(Eutynnus sp) is alternative feed ingredient which same quality to commercial
fish meal and the price is relatively cheaper. The aim of this research were to
study the interaction between the salt level with time of steaming on the
nutritional content (dry matter, crude protein, extract ether, crude fiber,
calcium and phosphorus) of rejected little tuna meal. The experimental design
was completely randomized design (CRD) 3 x 3 factorial pattern with 3
replications. The first factor was level of salting (A) (A1 = 2.5 %, A2 = 5.0%,
A3 = 7.5%) the second factor was times of steaming (B) (B1 = 15 min, B2 = 30
min, B3 = 45 minutes). The results showed that the interaction between the
level of salt to the time of steaming can maintain quality of rejected little
tuna fish processed, it was seen with increasing of nutrient content of crude
protein of rejected little tuna (50.16-64.42%), and the processing of rejected
little tuna by salting and steaming highly significant effect (P <0.01) and
there is a higly significant interaction (P <0.01) through the on dry matter
and extract ether rejected little tuna processed. In conclusion, the processing
of rejected little tuna by salting and steaming can maintain quality of
rejected little tuna, it was seen with increasing of nutrient especially on
crude protein (50.16-64.42), so that it can be used as animal feed.
Keywords: rejected little
tuna, steaming, salting, nutrition
Penulis: Evi Irawati, Mirzah,
R. Saladin
Kode Jurnal: jppeternakandd140377