Pengaruh Penggilingan dan Pembakaran terhadap Kandungan Mineral dan Sifat Fisik Kulit Pensi (Corbiculla Sp) untuk Pakan
Abstract: An experiment was
conducted to determine the percentage of rate, nutrient contents and physical
properties of grinding and roasting products of freshwater mussel shell. Fresh
mussel samples were collected from four different lakes in West Sumatra:
Maninjau, Singkarak, Danau Diatas and Danau Dibawah. The samples of about 3 kg
each were processed to separate the shell and their body content. The shells
were then dried and processed to produce three different products: raw coarse
ground, raw fine ground and roasted fine ground. Parameters measured included:
percent rate of meal, the content of DM, ash, Ca and P, and physical properties
(angle of response, bulk and compacted bulk densities and specific density).
The results showed that grinding and roasting gave no significant effect on
specific density and mineral content of the meal product. The rate of meal
product and bulk density decreased, while angle of response and compacted bulk
density increased significantly. It was concluded that both roasting and
grinding could not improve both nutrient content and physical properties of
freshwater mussel shell.
Penulis: Khalil
Kode Jurnal: jppeternakandd060059
