PENGARUH BEBERAPA PROSES PENGOLAHAN DAN LAMA PENYIMPANAN PAKAN IKAN YANG DITAMBAHKAN PEREKAT TAPIOKA TERHADAP BEBERAPAUJI SIFAT FISIK RANSUM
Abstract
oweek to 6 weeks storage periods were 0.83, 0.78, 0.76 and 0.76; water content were 14.34%, 14.82%, 13.30% and 13.30%; particle size were 0.663 em, 0.659 em, 0.651 em and 0.651 em; pellet durability were 99.95%, 99.79%, 99.73% and 99.57%; loose bulk density were 0.639 g/em3, 0.543 g/em3, 0.534 g/em3 and 0.50p g/em3; and compressed bulk density were 0.691 g/em3, 0.630 g/em3, 0.718 g/em3 and 0.712 g/em3, respectively. The results indicated that storage period decreased the physical characteristics of ration. In conclusion, the best quality offish ration was ration processed by spraying with 5% hot water and 4 weeks storage.
Keywords
DOI: http://dx.doi.org/10.24014/jupet.v7i2.458
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