?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+PROPORSI+TEPUNG+IKAN+DAN+TEPUNG+KEONG+MAS%0D%0A(Pomacea+canaliculata%2C+Lamark+1819)+YANG+BERBEDA+SEBAGAI+BAHAN%0D%0ABAKU+UTAMA+PEMBUATAN+PAKAN+TERHADAP+PERTUMBUHAN%0D%0ABENIH+UDANG+VANAME+(Litopenaeus+vaname%2C+Boone+1931)+&rft.creator=TARI+PUTRI+ANGGRAENI+%2C+1214111064&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Pakan+adalah+sumber+utama+nutrisi+untuk+mendukung+pertumbuhan+udang%0D%0Avaname.+Tingginya+biaya+pakan+dalam+biaya+operasional+karena+tingginya%0D%0Aharga+bahan+baku+tepung+ikan%2C+ketersediaan+terbatas%2C+sementara+permintaan%0D%0Atinggi.+Oleh+karena+itu+perlu+dicari+bahan+alternatif+yang+harganya+murah%2C%0D%0Amemiliki+kandungan+protein+yang+cukup+tinggi+dan+ketersediaan+berlimpah%0D%0Aseperti+tepung+keong+mas.+Tujuan+dari+penelitian+ini+adalah+untuk+menganalisis%0D%0Apengaruh+perbedaan+proporsi+tepung+ikan+dan+tepung+keong+mas+(Pomacea%0D%0Acanaliculata)+sebagai+bahan+baku+utama+untuk+pertumbuhan+udang+vaname%0D%0A(Litopenaeus+vaname).+Desain+eksperimental+yang+digunakan+dalam+penelitian%0D%0Aini+adalah+Rancangan+Acak+Lengkap+(RAL)+yang+terdiri+dari+5+perlakuan%2C+yaitu%0D%0AA+(57%2C18%25+penggunaan+tepung+ikan+dalam+pakan)%2C+B+(42%2C89%25+penggunaan%0D%0Atepung+ikan%2C+14%2C30%25+tepung+keong+mas)%2C+C+(28%2C59+%25+penggunaan+tepung+ikan%2C%0D%0A28%2C59%25+tepung+keong+mas)%2C+D+(Penggunaan+14%2C30%25+tepung+ikan%2C+42%2C89%25%0D%0Atepung+keong+mas)%2C+dan+E+(Menggunakan+57%2C18%25+tepung+keong+mas).+Studi+ini%0D%0Amenunjukkan+bahwa+penambahan+tepung+keong+mas+dalam+pakan+dapat%0D%0Ameningkatkan+pertumbuhan+berat+total%2C+berat+harian+udang+vaname%2C+dan+dapat%0D%0Amenurunkan+nilai+FCR.%0D%0AKata+kunci%3A+udang+vaname%2C+tepung+ikan%2C+tepung+keong+mas%2C+pertumbuhan%0D%0Abobot+mutlak%2C+laju+pertumbuhan+harian.%0D%0A%0D%0A%0D%0AFeed+is+the+main+source+of+nutrients+to+support+vaname+shrimp+growth.+The%0D%0Ahigh+cost+of+feed+in+operational+costs+due+to+the+high+raw+material+price+of+fish%0D%0Ameal%2C+limited+availability%2C+while+the+demand+is+high.+Therefore+it+is+necessary+to%0D%0Afind+alternative+materials+that+are+low+in+price%2C+have+a+high+enough+protein%0D%0Acontent+and+abundant+availability+such+as+golden+snail+flour.+The+purpose+of%0D%0Athis+study+was+to+analyze+the+effect+of+different+proportion+of+fish+meal+and%0D%0Amashed+snail+(Pomacea+canaliculata)+as+the+main+feedstock+for+the+growth+of%0D%0Ashrimp+vaname+(Litopenaeus+vaname).+The+experimental+design+used+in+this%0D%0Astudy+was+Completely+Randomized+Design+(RAL)+consisting+of+5+treatments%2C%0D%0Anamely+A+(57.18%25+use+of+fish+meal+in+feed)%2C+B+(42.89%25+use+of+fish+meal%2C%0D%0A14.30%25+mashed+flour)%2C+C+(28.59%25+fish+meal+usage%2C+28.59%25+mashed+snail)%2C+D%0D%0A(Use+of+14.30%25+fish+meal%2C+42.89%25+mashed+snail)%2C+and+E+(Use+57.18%25+golden%0D%0Asnail+flours).+This+study+shows+that+the+addition+of+mashed+snail+flour+in+the%0D%0Afeed+can+increase+the+growth+of+absolute+weight%2C+the+daily+weight+of+vaname%0D%0Ashrimp%2C+and+can+decrease+the+value+of+FCR.%0D%0AKeywords%3A+vaname+shrimp%2C+fish+flour%2C+mashed+snail+flour%2C+absolute+weight+growth%2C%0D%0Adaily+growth+rate.&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2019-02-19&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F56443%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F56443%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F56443%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F56443%2F4%2FLAMPIRAN-LAMPIRAN.pdf&rft.identifier=++TARI+PUTRI+ANGGRAENI+%2C+1214111064++(2019)+PENGARUH+PROPORSI+TEPUNG+IKAN+DAN+TEPUNG+KEONG+MAS+(Pomacea+canaliculata%2C+Lamark+1819)+YANG+BERBEDA+SEBAGAI+BAHAN+BAKU+UTAMA+PEMBUATAN+PAKAN+TERHADAP+PERTUMBUHAN+BENIH+UDANG+VANAME+(Litopenaeus+vaname%2C+Boone+1931).++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F56443%2F