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The Effect of Fermented Monosodium Glutamate Waste as a Feed Supplement on Feed Efficiency. Growth. and Survival of Tilapia Fingerlings (Oreochromis niloticus)

Aquaculture, FPIK, UNDIP, JLn. Prof Soemarmo, SH, Tembalang, Semarang, Indonesia, Indonesia

Open Access Copyright 2026 Sri Hastuti, subandiyono subandiyono

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Abstract

Tilapia (Oreochromis niloticus) is a freshwater commodity with high economic value; however. its growth performance is often constrained by low feed efficiency. One potential approach to improve feed utilization is the supplementation of fermented monosodium glutamate (MSG) waste. which contains protein and amino acids and can be classified as a single-cell protein (SCP) source. This study aimed to evaluate the effect of fermented MSG waste supplementation on feed utilization efficiency and growth rate of tilapia fingerlings. The experiment was conducted at the Quarantine Laboratory for 42 days. from May to June 2025. using a Completely Randomized Design (CRD) with four treatments and five replicates. consisting of supplementation levels of 0%. 5%. 10%. and 15%. The experimental fish were tilapia fingerlings measuring 5–7 cm in length and weighing 3.05±0.18 g. stocked at a density of 13 fish per aquarium. Observed parameters included total feed consumption (TFC). feed conversion ratio (FCR). feed utilization efficiency (FUE). protein efficiency ratio (PER). relative growth rate (RGR). survival rate (SR). and water quality. The results indicated that fermented MSG waste supplementation had no significant effect (P>0.05) on all measured variables. The highest feed consumption was observed at 5% supplementation (69.90±2.57). while the best performance values of lowest FCR (1.20±0.06). highest FUE (72.46±11.35). PER (1.68±0.26). and RGR (3.02±0.48)  were recorded at 10% supplementation. Survival rates ranged from 76.92% to 90.77%. and water quality remained within optimal ranges. Overall. supplementation up to 15% did not significantly enhance feed efficiency or growth performance.

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Language : EN
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