Author(s): Hasna Nabila Shobihah, Yuli Andriani, Rosidah, Kiki Haetami and Dedi Supriadi

Abstract: This research aims to find out the results of the proximate catfish meat that is cultivated by dosing different herbs in and determine the effective dose of the addition of herbs for the growth of catfish. The trial fish used was catfish with a size of 5-7 cm obtained from farmers in Selasari village, Pangandaran. The fingerlings were kept for 50 days by stocking 1 fish/Liter in an aquarium containing 20 liters of water and fed three times a day at a dose of 3% of catfish biomass. The method used in this study was an experimental method with a CompletelyRandom Design (CRD) consisting of five treatments and three replications. The treatment given consists of treatment A (control, commercial feed without the addition of herbs), B (feed with 50 ml of herbal additions), C (feed with 100 ml of herbal additions), D (feed with 150 ml of herbal additions) and E (feed with 200 ml of herbal additions). Analysis of absolute growth used analysis of variance (ANOVA) with a confidence level of 95%, while the nutritional content of catfish meat and water quality were analyzed descriptively. Catfish meat treatment E has water content (78%) and ash content (9.17%) compared to other treatment samples, while the treatment C has the highest protein content of 20.27% while having the lowest fat content of 10.01%. The results showed the additions of herbs in 200 ml of feedproduced in the highest absolute growth of 29.2 gram.

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