Kualitas Nutrisi Tepung Daging Keong Mas (Pomacea canaliculata) yang di Fermentasi dengan Eko Enzim

Abstract

Efforts to improve the composition of nutrients and improve the efficiency of feed use need to be done in order to increase the production of cultivated products and reduce the cost of procuring feed. The golden snail is one of the pests for rice plants, but has a high protein content and digestibility which can replace fish meal by fermentation using eco-enzymes to increase the nutrient content and digestibility of feed ingredients. This study aims to determine the nutritional quality of golden snail meat powder fermented with eco-enzymes. The design used in this study was a completely randomized design (CRD) using 4 treatments and 5 replications. In each treatment, eco-enzyme was added at different doses, namely P1 = golden snail flour with the addition of 1% eco-enzyme fermentation, P = 2 golden snail flour with the addition of 3% eco-enzyme fermentation, P = 3 golden snail flour with the addition of 5% eco-fermentation enzymes and P0 = without the addition of eco-enzyme fermentation (control). Based on the results of the analysis, the dose of eco-enzyme use of 5% on fermented golden snail flour has an effect on increasing protein levels, and reducing crude fiber and fat levels.