The Effect of Replacing Fish Flour with Processed Shrimp Waste Flour Through Various Processes on Performance Broiler

This study aims to determine the ability of shrimp waste processing with several combinations such as soaking using husk ash water filtrate, steaming and fermentation Trichoderma viridae fungus, well optimal level processed flour replace fish meal in broiler chicken rations. . The was conducted experimentally a completely randomized design method consisting 5 treatments 4 replications. treatment given replacing which consisted P0 = 0% flour, P1 25% P2 50% P3 75% flour. R4 100% data obtained were tabulated Microsoft Excel program, then analyzed analysis variance (ANOVA), if there differences, Multiple Distance Test (Duncan's). observed variables changes nutritional content before after processing, feed consumption, body weight gain conversion chickens. results this indicate decrease waste. replacement rations had very significant effect (P<0.01) on consumption gain, but no (P>0.05) value. Based study, it can be concluded that through processes has not been able improve use used up substitute for Suggestions are length time from reduced order minimize factors damage or reduce nutrition waste.
 
 Keywords: Shrimp Waste, viride, Fermentation, Broiler, Performance