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Physical Test of Sinking Feed Made from Fermented Fish Filet Waste Meal

Torani Journal of Fisheries and Marine Science · Vol. 8 No. 1 (2024) · pp. 1–12

DOI
10.35911/torani.v8i1.36651
ISSN
2615-6601, 2621-5322
Published
2024-12-20
Publisher
Hasanuddin University
Language
en

Abstract

Fish feed is an important factor in aquaculture, where the physical properties of sinking feed affect its efficient use by fish. Waste fish filets have potential as an alternative feed, but farmers have difficulty finding high-quality feed at affordable prices. This study aims to determine the physical properties of feed with the addition of fermented fish filet waste flour (TLFIF). The method used was a completely randomized design (CRD) with 5 treatments and 3 replicates: P0 (control, without TLFIF), P1 (10% TLFIF), P2 (20% TLFIF), P3 (30% TLFIF), and P4 (40% TLFIF). Parameters observed included: appearance test, aroma, texture, durability test, homogeneity test, and feed sinking speed test. Data were analyzed using analysis of variance (ANOVA) and descriptive analysis. The best TLFIF addition research results were found in the 10% treatment (P1), which had a durability of 98.80%, homogeneity of 42.67%, and a sinking speed of 7.15 seconds/20 cm. The feed's appearance is light brown in color, cylindrical in shape, and fairly uniform in size, with a dense, fibrous texture, a slightly rough surface, and a slight fermentation aroma.

Keywords

Collaboration network of the authors

16 authors · 31 co-authorship links

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  • Padjadjaran University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Rusky Intan PratamaPadjadjaran University2
Ine MaulinaPadjadjaran University1
Asep Agus Handaka SuryanaPadjadjaran University1
Arkan Naufal RasyiqPadjadjaran University1
In-In HanidahPadjadjaran University1
Bagus FirmansyahPadjadjaran University1
Titin HerawatiPadjadjaran University1
Zahidah ZahidahPadjadjaran University1
Khalisa MuslimahAffiliation unknown1
Aisyah AisyahPadjadjaran University1
Khalisa MuslimahPadjadjaran University1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/torani/oai, first harvested 5 Nov 2026, last seen 8 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en">Physical Test of Sinking Feed Made from Fermented Fish Filet Waste Meal</dc:title>
	<dc:creator xml:lang="en">Nur Fauzy, Fahmy</dc:creator>
	<dc:creator xml:lang="en">Andriani, Yuli</dc:creator>
	<dc:creator xml:lang="en">Iskandar, Iskandar</dc:creator>
	<dc:creator xml:lang="en">Meyllianawaty, Fittrie</dc:creator>
	<dc:creator xml:lang="en">Dwi Cahya, Muhammad</dc:creator>
	<dc:subject xml:lang="en">Fermentation</dc:subject>
	<dc:subject xml:lang="en">fish filet</dc:subject>
	<dc:subject xml:lang="en">physical feed</dc:subject>
	<dc:subject xml:lang="en">waste</dc:subject>
	<dc:subject xml:lang="en">sinking feed</dc:subject>
	<dc:description xml:lang="en">Fish feed is an important factor in aquaculture, where the physical properties of sinking feed affect its efficient use by fish. Waste fish filets have potential as an alternative feed, but farmers have difficulty finding high-quality feed at affordable prices. This study aims to determine the physical properties of feed with the addition of fermented fish filet waste flour (TLFIF). The method used was a completely randomized design (CRD) with 5 treatments and 3 replicates: P0 (control, without TLFIF), P1 (10% TLFIF), P2 (20% TLFIF), P3 (30% TLFIF), and P4 (40% TLFIF). Parameters observed included: appearance test, aroma, texture, durability test, homogeneity test, and feed sinking speed test. Data were analyzed using analysis of variance (ANOVA) and descriptive analysis. The best TLFIF addition research results were found in the 10% treatment (P1), which had a durability of 98.80%, homogeneity of 42.67%, and a sinking speed of 7.15 seconds/20 cm. The feed's appearance is light brown in color, cylindrical in shape, and fairly uniform in size, with a dense, fibrous texture, a slightly rough surface, and a slight fermentation aroma.</dc:description>
	<dc:publisher xml:lang="en">Hasanuddin University</dc:publisher>
	<dc:date>2024-12-20</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/torani/article/view/36651</dc:identifier>
	<dc:identifier>10.35911/torani.v8i1.36651</dc:identifier>
	<dc:source xml:lang="en">Torani Journal of Fisheries and Marine Science; Vol. 8 No. 1 (2024): VOLUME 8, NOMOR 1, DECEMBER 2024; 1-12</dc:source>
	<dc:source>2615-6601</dc:source>
	<dc:source>2621-5322</dc:source>
	<dc:source>10.35911/torani.v8i1</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/torani/article/view/36651/12273</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2025 Torani Journal of Fisheries and Marine Science</dc:rights>
</oai_dc:dc>