PENGARUH SUBSTITUSI TEPUNG AZOLLA FERMENTASI SEBAGAI BAHAN PENYUSUN PAKAN TERHADAP RETENSI PROTEIN DAN RETENSI ENERGI IKAN NILA (Oreochromis niloticus)
ABSTRACT This research was done in Fisheries Indoor laboratory at the Animal Husbandry and Fisheries Faculty, Muhammadiyah University of Malang on August until September 2008. The purposes of this research are to find the influence of substitution Azolla fermentation flour for material arranger fish food toward protein retention and energy retention nila fish (Oreochromis niloticus). The methods used is experimental one and the experiment design used is complete Random Design with four treatments : substitution Azolla fermentation flour with soy bean flour, in treatment P0 0 % : 100 %, treatment P1 15 % : 85 %, treatment P2 30 % : 70 %, treatment P3 45 % : 55 % and each treatment is repeated three times. The result or research show that substitution Azolla fermentation flour for material arranger fish food is significant influence on protein retention and highly significant influence on energy retention nila fish (Oreochromis niloticus). The result of Real Smaller Different test protein retention show that treatment P1 and P2 is different with treatment P0 and P3. Treatment P1 resulting the best of protein retention with layer terrace 65,488 %. The result of Real Smaller Different test energy retention show that treatment P0, P1 and P2 is different with treatment P3. Treatment P1 resulting the best of energy retention with layer terrace 51,993 %. The Survival Rate (SR) a nila fish until research on treatment P1 100 %, treatment P0 and P2 96,67 % and treatment P3 90 %. To get valve good protein retention and energy retention nila fish and to economize production food cost suggested to use fish food with substitution Azolla fermentation flour 30 %.