发酵面包残渣和废物对MAGGOT生长和生产的营养的影响(Hermetia illucens)

DINAMIKA PERTANIAN Pub Date : 2023-04-12 DOI:10.25299/dp.2022.vol38(2).12655

Febry Ferdiyanto Purba, T. Iskandar Johan, Muhammad Hasby

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引用次数: 0

摘要

本研究旨在确定豆腐浆与发酵面包混合使用对蛆生长和产生的影响。采用完全随机设计(RAL) 5个处理，3个试验，即P1:豆渣(100%)、P2:豆渣(75%)+阿夫基尔面包(25%)、P3:豆渣(50%)+阿夫基尔面包(50%)、P4:豆渣(25%)+阿夫基尔面包(75%)和P5:阿夫基尔面包(100%)。研究结果得出了最佳的营养组合，即p3，重增0.236 gr，长增2.00 cm。从蛋白质含量测定结果来看，P5时蛆蛋白含量最高，为43.09%。而蛆培养基的测量温度为34 ~ 40℃，pH值为4.5 ~ 7。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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PENGARUH PEMBERIAN KOMBINASI AMPAS TAHU DAN LIMBAH ROTI AFKIR YANG DIFERMENTASI SEBAGAI NUTRISI TERHADAP PERTUMBUHAN DAN PRODUKSI MAGGOT (Hermetia illucens)

This study aims to determine the effect of giving a combination of tofu pulp and fermented bread on the growth and production of maggots. The method used is a complete Randomized Design (RAL) 5 treatments with 3 tests, namely, P1: Tofu dregs (100%), P2: tofu dregs (75%) + afkir bread (25%), P3: tofu dregs (50%) + afkir bread (50%), P4: tofu dregs (25%) + afkir bread (75%) and P5: afkir bread (100%). The results of the study obtained the best combination of nutrients, namely P3with a weight growth of 0.236 gr and a length growth of 2.00 cm. From the results of the protein content test, the highest maggot protein at P5 was obtained at 43.09%. While the measurement of maggot media obtained a temperature of 34-40oC and a pH of 4.5-7.

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DINAMIKA PERTANIAN

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