Potential of Duckweed (Lemnaperpusilla Torr) to improve the taste of Red Tilapia (Oreochromis niloticus)

Abstract

Lemna perpusilla Torr is one of the freshwater plants of the duckweed group (family Lemnaceae) spread all over the world that found in inland waters such as ponds, ponds (embung), or paddy fields. This study aims to determine Lemna’s potential use as a feed for tilapia to improve the taste. Three treatments are measured organoleptically. The N1 treatment is for tilapia fed by full Lemna. The N2 treatment is tilapia that fed 50% Lemna and 50% commercial feed. The last treatment, N3 is tilapia that given full commercial feed. Thirty-two semi-trained panelists among Research Center for Limnology workers conducted organoleptic tests on four tilapia preparations. The preparations are in the form of fried fish, whole fresh fish, fillets, and slices. The analysis of the organoleptic test is by the Kruskal Wallis test with a significant level of 10% proceed with the Dunn test if there are substantial differences. The result is that in fried tilapia, there is no real difference in organoleptic colors, odors, and preferences. However, fried tilapia found that the treatment of N2 was better than N1. The same thing also found in fresh whole fish preparations. Organoleptic colors and preferences give the result that N2 is better than N1. While in fillet preparations, the treatment of N2 and N3 compared with N1 gave significantly different effects on the organoleptic components of color and likeness. In sliced fish, significant differences found in organoleptic colors, where N1 and N2 treatments had better color appearance compared to N3. Treatment of 50% Lemna and 50% commercial feed gave better organoleptic results compared to the others.