Digestibility evaluation of fermented feed by rhizopus oligosporus for white shrimp (Litopenaeus vanname)

Intensification of vaname shrimp cultivation still faces various obstacles, one of which is low feed efficiency which results in slow vaname shrimp growth. One effort to increase feed efficiency is to increase feed digestibility and absorption through feed fermentation. Fermentation can hydrolyze protein into simpler compounds so that it can increase digestibility. This study aims to evaluate fermented feed and feed digestibility in vaname shrimp. The experimental design used was a Completely Randomized Design (CRD) with feed fermentation treatment using 2% Rhizopus oligoporus. Feed fermentation was carried out during fermentation periods (0 hours, 12 hours, 24 hours, 48 hours, and 60 hours) each with 3 repetitions. Analysis of feed digestibility performance using 15 vaname shrimp with an average weight of 5.36±0.04 g, which came from the Mina Rahayu Kalianda hatchery, South Lampung. Vaname shrimp are reared using an aquarium measuring 60x40x35 cm and filled with seawater. Feeding is done at satiation twice a day. Shrimp feces are collected by siphoning until the amount of feces is sufficient for analysis needs. Water quality management is carried out by replacing water to ensure optimum water quality values for shrimp growth. Parameters observed included feed proximate, feed amino acids, and digestibility (total, protein, and energy). The results showed that feed fermentation was able to improve nutritional quality and the value of protein digestibility, total digestibility, and energy digestibility showed better results and was significantly different (P