Author(s): Syalaisha Jihan Saskirana, Subandiyono Subandiyono, Seto Windarto and Vivi Endar Herawati

Abstract: D. magna has several advantages as a natural food, including high nutritional content with 50-70% protein, 10% carbohydrates, and low fat, body size smaller than the mouth opening of fish, and the ability to reproduce quickly. Problems in the cultivation of D. magna as a natural food often center on the availability and quality of nutrient sources. Dependence on natural phytoplankton, which fluctuates due to environmental changes, is a major obstacle. On the other hand, the utilization of organic waste such as banana peels as an alternative source of nutrients has great potential. This study aims to determine the effect of different fermentation times of Ambon banana peel (Musa acuminata) on protein content and growth of Daphnia magna. In this study, using experimental method with complete randomized design (RAL). The time difference in the fermentation of Ambon banana peel tested is without fermentation, 7 days, 14 days, and 21 days. Protein content of fermented Ambon banana peel and population density of D. magna were the two parameters observed. Analysis of variance (ANOVA) and Duncan's further test were used to analyze the data obtained. The results showed that fermentation time of Ambon banana peel can affect the growth and protein content of D. magna. The best fermentation time of 7 days resulted in the highest growth of D. magna, and 21 days of fermentation resulted in the highest protein content.

Pages: 201-205  |  78 Views  61 Downloads

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