Electronic Theses and Dissertation

Udang windu (Penaeus monodon) termasuk salah satu komoditi andalan perikanan
Indonesia. Faktor yang menentukan keberhasilan budidaya udang windu ialah manajemen dan
kualitas pakan. Tujuan dari penelitian ini adalah untuk mengetahui tingkat kualitas pakan udang
yang ditambahkan tepung cangkang kerang hijau melalui proses pengujian organoleptik, fisik
dan kimiawi. Penelitian ini dilaksanakan di Laboratorium Analisis Pangan dan Hasil Pertanian,
Fakultas Pertanian dan Laboratorium pembenihan, Fakultas Kelautan dan Perikanan, Universitas
Syiah Kuala. Pakan yang digunakan adalah pakan buatan dengan penambahan tepung cangkang
kerang hijau. Data analisis menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 4
perlakuan dan 3 ulangan diantaranya perlakuan A (0%), B (1%), C (2%), D (3%). Hasil uji
organoleptik pada semua perlakuan pakan uji menghasilkan tekstur kasar, aroma menyengat, dan
berwarna kecoklatan. Hasil uji ANOVA menunjukkan penambahan tepung cangkang kerang
hijau dalam pakan udang windu berpengaruh nyata (P< 0,05) terhadap kecepatan pecah, tingkat
kekerasan, tingkat homogenitas, daya pikat dan daya lezat, namun tidak berpengaruh nyata
(P>0,05) terhadap dispersi padatan dan kecepatan tenggelam. Hasil analisis proksimat
menunjukkan nilai kadar air tertinggi terdapat pada perlakuan C (15,40%), kadar abu tertinggi
terdapat pada perlakuan B (15,57%), Protein tertinggi terdapat pada perlakuan A (36,55%),
lemak tertinggi terdapat pada perlakuan A (7,65%), serat kasar tertinggi terdapat pada perlakuan
D (14,92%), dan karbohidrat tertinggi terdapat pada perlakuan A (33,67%).

Kata kunci : Cangkang kerang hijau, uji organoleptik, uji fisik dan uji kimiawi

Tiger prawn (Penaeus monodon) is one of Indonesia's leading fisheries commodities. The factors that determine the success of tiger prawn cultivation are management and feed quality. The purpose of this study was to determine the quality level of shrimp feed added with green mussel flour through organoleptic, physical and chemical testing processes. This research was conducted at the Laboratory of Food and Agricultural Product Analysis, Faculty of Agriculture and Hatchery Laboratory, Faculty of Maritime Affairs and Fisheries, Syiah Kuala University. The feed used is artificial feed with the addition of green mussel shell flour. Data analysis used a completely randomized design (CRD) consisting of 4 treatments and 3 replications including treatments A (0%), B (1%), C (2%), D (3%). Organoleptic test results for all feed treatments produced a rough texture, Strong scent, and brownish color. The ANOVA test results showed that the addition of green mussel shell flour to tiger prawn feed had a significant effect (P0.05) on solid dispersion and sinking speed. The results of the proximate analysis showed that the highest water content was found in treatment C (15.40%), the highest ash content was found in treatment B (15.57%), the highest proteins was found in treatment A (36.55%), the highest fat was found in treatment A (7.65%), the highest crude fiber was found in treatment D (14.92%), and the highest carbohydrate was found in treatment A (33.67%). Keywords: Green mussel shells, organoleptic tests, physical tests and chemical tests