THE EFFECT OF ADDING DIFFERENT AMOUNT OF SAGO FLOUR FOR THE QUALITY OF REBON SHRIMP SILAGE (Acetes erythraeus)

Abstract

Silage can be produced in two ways, namely chemically and biologically, followed by
fermentation. Biological silage production is a fermentation process that utilizes certain microbes (lactic
acid bacteria) by adding carbohydrate sources. The lack of carbohydrate content in fresh rebon shrimp can
be added sago flour as a source of carbohydrates. The study aimed to determine the effect and amount of
addition of the best sago flour on the quality of rebon shrimp silage. The method used in this research was
experimental method, namely conducting to produce rebon shrimp (Acetes erythraeus) silage using 10%
L. plantarum bacteria of the weight of rebon shrimp used. The treatment used was the addition of different
amounts of sago flour of which consisted of 4 treatment levels, each: P1 (10%), P2 (20%), P3 (30%), and
P4 (40%). The experimental design used was a non-factorial Completely Randomized Design (CRD) with
3 replications. Data from observations were analyzed using ANOVA test and Turkey’s HSD test, each at a
99% confidence level. The best treatment was P4 with proximate including: 17.13% protein content,
0.95% fat, 74.02% water, and 1.08% ash. Furthermore, the pH value was 4.7 and the total lactic acid
bacteria was 1.36 x 107 cfu/mL. Eventually, the addition of different amounts of sago flour can increase
the quality of rebon shrimp silage.