TY - JOUR
T1 - The influence of garlic (Allium sativum) and turmeric (Curcuma longa) extract as attractant in commercial feed on feeding rate and fat retention in gouramy (Osphronemus gouramy)
AU - Pamungkas, G. Y.
AU - Arief, M.
AU - Arif, M. A.A.
N1 - Publisher Copyright:
© Published under licence by IOP Publishing Ltd.
PY - 2021/2/26
Y1 - 2021/2/26
N2 - Gouramy fish known as fish that has slow growth but the demand is always increasing every year. Feed improvement can be developed by adding attractants to the feed. Attractant will produce an odor that will attract fish to eat. The sulfur components that dominates garlic is believed to be attractant, while in turmeric the terpenoid can add aroma to the feed. Furthermore, the sulfur components in garlic and curcumin in turmeric can increases fat metabolism. Feed energy can be seen from the calculation of the amount of fat consumption and fat retention. The method used in this study is an experimental method with 5 treatments; P0= control, P1; 1% garlic extract addition, P2; 1.5% garlic extract addition, P3= 1% turmerix extract addition, and P4= 1.5% turmeric extract addition. The results showed that the addition of 1-1.5% turmeric extract was able to reduce fat consumption, while the addition of 1-1.5% garlic extract was able to reduce the fat retention of gouramy. It can be concluded that giving 1-1.5% garlic extract does not affect the fat consumption of gouramy but reduces fat retention, while the addition of 1-1.5% turmeric can reduce fat consumption and doesnt affect fat retention of the fish.
AB - Gouramy fish known as fish that has slow growth but the demand is always increasing every year. Feed improvement can be developed by adding attractants to the feed. Attractant will produce an odor that will attract fish to eat. The sulfur components that dominates garlic is believed to be attractant, while in turmeric the terpenoid can add aroma to the feed. Furthermore, the sulfur components in garlic and curcumin in turmeric can increases fat metabolism. Feed energy can be seen from the calculation of the amount of fat consumption and fat retention. The method used in this study is an experimental method with 5 treatments; P0= control, P1; 1% garlic extract addition, P2; 1.5% garlic extract addition, P3= 1% turmerix extract addition, and P4= 1.5% turmeric extract addition. The results showed that the addition of 1-1.5% turmeric extract was able to reduce fat consumption, while the addition of 1-1.5% garlic extract was able to reduce the fat retention of gouramy. It can be concluded that giving 1-1.5% garlic extract does not affect the fat consumption of gouramy but reduces fat retention, while the addition of 1-1.5% turmeric can reduce fat consumption and doesnt affect fat retention of the fish.
UR - http://www.scopus.com/inward/record.url?scp=85102333613&partnerID=8YFLogxK
U2 - 10.1088/1755-1315/679/1/012076
DO - 10.1088/1755-1315/679/1/012076
M3 - Conference article
AN - SCOPUS:85102333613
SN - 1755-1307
VL - 679
JO - IOP Conference Series: Earth and Environmental Science
JF - IOP Conference Series: Earth and Environmental Science
IS - 1
M1 - 012076
T2 - 1st International Conference on Biotechnology and Food Sciences, INCOBIFS 2020
Y2 - 11 September 2020
ER -