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)

G. Y. Pamungkas, M. Arief, M. A.A. Arif

Research output: Contribution to journalConference articlepeer-review

2 Citations (Scopus)

Abstract

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.

Original languageEnglish
Article number012076
JournalIOP Conference Series: Earth and Environmental Science
Volume679
Issue number1
DOIs
Publication statusPublished - 26 Feb 2021
Event1st International Conference on Biotechnology and Food Sciences, INCOBIFS 2020 - Surabaya, Virtual, Indonesia
Duration: 11 Sept 2020 → …

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