FISH CULTURE

Mineral function [at] food to fish. Mineral Iihat vitamins required by fish for example calcium ( Ca), phosphorus ( P), and natrium of klor ( in compound of Naci), manganese ( Mn), ferrum ( Fe), copper ( Cu), iodine ( I), and cobalt ( Co). [Is] the same as with vitamin, mineral very required by fish in number which [do] not too big. Calcium ( Ca) and phosphorus ( P) needed to forming of bone / growth and to take care of body network function can work normally. Chloride Natrium ( Nacl) have an effect on in growth, but suggested [by] its usage [do] not too much. Iron ( Fe) required for the forming of red corpuscle, while copper ( Cu) assist in usage of iron by body. Iodine ( [Is] i) needed to making of tiroksin ( hormone of timid) and manganese ( Mn) have an effect on in course of ovulasi/ reproduction. source : Ir. M. Firdaus Sahwan, M.M, 2001

Vitamin. Vitamin needed in number which relative a few/little, especially to keep in good health and growth of fish body. Evaluated from nature of its physical, vitamin can be divided into two faction that is dissolve vitamin in dissolve vitamin and water in fat. dissolve vitamin in water for example tiamin ( vitamin of B), riboflavin ( vitamin of B2), sour [of] pantotenat ( vitamin of B6), biotin, and kobalamin ( vitamin of B 2), and others. dissolve vitamin in fat for example retinol ( vitamin of A), or kolekalsiferol of ergokalsiferol ( vitamin of D), alpha of tokoferol ( vitamin of E), and menadion ', vitamin of K). Vitamin of B1 B6, and functioning B12 to support growth and also can stimulate passion eat, while vitamin of B2 play a part in growth and transfer of food Iihat vitamins ( like carbohydrate, fat, and protein) of cells in fish body and also for the process of reproduction. Vitamin of A functioning to support health of eye, while vitamin of D required for the process

Carbohydrate. Carbohydrate represent the source of energi and in general come from flora which [is] forming of [him/ it] [pass/through] photosynthesis process constructively sunshine. In food formulasi, carbohydrate of[is including group which [is] often referred [as] [by] NFE (" nitrogen of free extract) or in Indonesian term of BETN ( extract materials without nitrogen). This BETN contain karbohidrat,gula, extract, and most of classified [by] Iihat vitamins [is] hemiselulosa in food-stuff. Assess BETN obtained from number quantifying of protein, fat, dusty, harsh fibre, and water lessened [by] 100. source : Ir. M. Firdaus Sahwan M.M

Role of Fat to making of food made in. Functioning fat as source of energi and assist absorbtion of certain minerals ( especially calcium) and also vitamin. dissolve vitamin in fat ( vitamin of A, D, E, K). In relation to food made in usefulness of fat have an effect on to feeling and food tekstur which [is] dibuat.oleh in consequence fat also have role in course of metabolism and growth of fish. fat of Esensial required by fish also in the form of sour types [of] unsatiated fat, for example acid of linoleic ( more knowledgeable with acid of lenoleat), sour [of] linolenic ( more knowledgeable with acid of lenolenat), and arachidonic ( more knowledgeable with arakidonat). Fat pertained [is] easy to oxidized so that its use in making of food made in its amount [is] limited. If used fat content too high frequently by maker [party/ side] enhanced with materials of antioksidan to pursue the happening of oxidation process. source : Ir. M. Firdaus Sahwan M.M