FISH CULTURE

TOTAL feeding Windu Shrimp. The amount of the feed for maintenance is calculated based on the sampling results. To facilitate hitungannya calculated, the amount of feed given to the following provisions: 1. Shrimp stadia zoea, with the amount of 1.5 ppm + feed plankton. 2. Mysis shrimp stadia, namely the amount of 1 ppm feed. 3. Shrimp post flyblow stadia, namely the amount of 1 ppm feed + nauplii Artemia. 4. Shrimp the size of PL 20 - 5 grams, namely the amount of 25% - 50% of total body weight per day. 5. Shrimp size 6 - 10 grams, namely the amount of 15% - 25% of total body weight per day. 6. Shrimp size from 11 to 15 grams, namely the amount of 8% - 15% of total body weight per day. 7. Shrimp with 20-30 grams of weight, namely the amount of 4% - 8% of total body weight per day. In addition to accuracy in the amount of feed given frequency also develop an important role in the effectiveness of the use of feed. All this of course should be tailored to the biological nature of shrimp

SCHEDULE feeding Shrimp. Feeding schedule also determine the success of the cultivation of shrimp. As in other organisms, shrimp, also have behavior and habit of eating its own. From experience it is known that shrimp is the active animals that eat at night, because the percentage of the feed at night more than the day (when the maximum intensity of the sun). The food at the intensity of the sun is the minimum amount of 60% of the total feed for 24 hours. Thus, the efficiency of feed given is expected to be more secure. Time feeding shrimp and young adults are also different. Shrimp have metabolik adult rate and speed of eating more shrimp than young. Food that is given should be sufficient in number. The amount of feed required for optimal growth for each of stadia shrimp. Therefore, it is expected that with adequate supplies of feed quality and quantity, shrimp will be able to survive until harvest time. The food is set and adjusted with a production target will be achieved. Convers

HOW feeding shrimp Terms of the absolute to fulfill the feeding is a good evenly, in the sense that can be cultivated so that one individual shrimp feed to obtain the same with other individuals, so that expected by feeding evenly, growth will be uniform. With natural selection, in line with the length of time maintenance, shrimp, the weak will experience death and shrimp that have a resistance standard will be able to "death to all infidels' and grow well. How the feed is evenly can avoid the occurrence of competition in the food. If the competition can be avoided, then the nature of cannibalism will be more manageable. Competitive conditions and cannibalism will be more sharply and the size of shrimp when glaring vary. Shrimp have a great ability and the size of the mouth larger than shrimp, prawn, so get more food and grow more rapidly, the shrimp grow increasingly hampered due to get less feed. source: Ir. Sri Umiyati Sumeru Dra. Suzy Anna

Determination of Water In general, the determination of the water is done with the sap of the oven temperature at 105 - 110 ° C for 3 hours or until a constant weight was obtained. Difference in weight before and after drying is the number of water evaporated. For material that is not heat-resistant heating is done in vacuum oven with a temperature lower. Sometimes the drying is done without heating, the material included in the eksikator with H4 SO2 dense as the dryer to achieve a constant weight. Determination of water content of the material that their water content and contain the compound easily evaporate (volatile) destilasi use with a specific solvent such as toluen xylol and the BD-Heptara it is lower than the water. Example (sample) tube inserted in the ball (flask) and then heated. Solvent and water vapor, and diembunkan fall on the tube aufhauser scale. Water that has BD greater in the bottom, so that the amount of evaporated water that can be seen on the scale aufhauser the

Fat Analysis. Some chemical test has been conducted to identify the fat, namely with some of the test well with the way: a. Numbers Reichert Meisel (BRM. BRM 0.1 N is the number of basa, which is required every five grams of fat to neutralize acids, which easily vaporize fat in the destilasi, namely acid fat C4 and C6 (Butirat and kaproat). b. Numbers Polenske This number determines the rate of fatty acid that volatil but not soluble in water, the fatty acid C8 to C14. Procedures, such as in the example below: c. Kirschner New Numbers (New Kirshner Value = NKV) BKB (NKV) adalahjumlah basa 0.1 ml of N, which is required every five grams of fat / oil fatty acid to neutralize the salt-volatil salt peraknya lamt mixture of ethanol in the water. d. Numbers Penyabunan (BP) BP adalahjumlah mg KOH needed to menyabunkan 1 gram of fat. To counteract 1 Molecular gliserida required 3 molecular alkali. e. Numbers Hehner Hehner number used to determine the amount of fatty acid that is not solub