Substitution of Maggot Flour Fermentation (Hermetia illucens) in Commercial Feed Towards The Level of Crude Protein and Crude Fat in Catfish Meat (Clarias sp.)

Abstract

This study aims to determine the effect of fermentation substitution maggot flour in commercial feed on crude protein and crude fat of catfish. The research method used is an experimental method. The treatment used is substitution of maggot flour in commercial feed, P0 (99% commercial feed+1% tapioca flour), P1 (94% commercial feed+5% maggot flour+1% tapioca flour), P2 (89% commercial feed+10% maggot flour+1% tapioca flour), P3 (84% commercial feed+15% maggot flour+1% tapioca flour) and P4 (79% commercial feed+20% maggot flour+1% tapioca flour). Data analysis used Analyze Of Variance (ANOVA) and continued with Duncan’s Multiple Range Test. The results of this study were the best crude protein content of catfish (Clarias sp.) at a substitution dose of 10% maggot flour fermentation with crude protein content of 20.3250a ± 0.042. The best crude fat content of catfish (Clarias sp.) was produced at substitution doses of maggot flour fermentation of 5%, 10%, and 15% with crude fat content respectively 1.255a ± 0.1044, 1.503b ± 0.0737 and 1.523 c ± 0.0345.