Study about analysis nutritional profile of fermented soy pulp and its effects on growth rate in Ornamental Gourami, Tricagaster trichopterus

Nur Izzati Mustaffar, (2016) Study about analysis nutritional profile of fermented soy pulp and its effects on growth rate in Ornamental Gourami, Tricagaster trichopterus. [Undergraduate Final Year Project Report] (Submitted)

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Abstract

The purpose of this study is to investigate the nutrient composition of fermented soy (Glycine max) pulp and its effects on the growth performance Trichogaster trichapterus . Fermented soy pulp was prepared by mixing soy pulp with 10 % of sugarcane molasses and 10 % distilled Water. The mixture was kept in room temperature around 27 ⁰C for 35 days fermentation. Then, the mixture was monitored and observed every 7 days for any changes of microbial growth (fungi, mould, bacteria, and lactic acid bacteria) throughout the fermentation period. As for microbiological analysis, results showed that there are continuously increment and decrement in all medium culture throughout the fermentation process where in the ending Week, the number of fungi and bacteria increases smoothly. After the completion of all analysis, feeding trial of Ornamental gourami, Trichogaster trichopterus was started for another 28 days where 3 treatments and l control were prepared. Treatment group were given fermented soy pulp directly in mesh form at 5 % of total fish weight while commercial pellet was given to the control group. However, the weight gain of Trichogaster trichopterus was measured weekly for 28 days and were recorded. Finally, the results of the feeding proves that treatment group fed with fermented soy pulp showed positive improvement on growth rate and efficient feed conversion rate compared to control group.

Item Type: Undergraduate Final Year Project Report
Faculty: Faculty of Agro - Based Industry
Depositing User: En. Wahyudi Yusra Zulfin
Date Deposited: 08 Jun 2016 07:51
Last Modified: 12 Feb 2017 07:39
URI: http://umkeprints.umk.edu.my/id/eprint/5638
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