Cassava is a type of tuber plants that spread over many countries. Production of Indonesian cassava
ranked 4th in the world after Nigeria, Thai-land, and Brazil, reaching 21 million tonnes / year.
Cassava has long been exploited by human as source of carbohydrates, whether consumed directly or
processed into tapioca. Potential of cassava for developed into alternative energy sources (etha-
zero) is very high, because cassava contains many glucose. Cassava is also often used as
mainly cattle feed ingredients. Protein content cassava is very low, so rarely used in poultry and fish feed.
Protein content is good for poultry and fish it is found in the leaves. It is still lacking understood by practitioners and researchers in the field of feed. The availability of cassava leaves is unquestionable and no need to be specially produced. Leaf production
cassava is reflected from the production of cassava, respectively. According to Prihandana et al. (2007), provinces cassava producers in Indonesia include Lampung (24%);
East Java (20%); Central Java (19%); West Java (11%); NTT (4.5%); and DIY (4.2%).
However, cassava flour must be known for certain nutritional content in order to used as fish feed ingredients. Anti-nutritional aspects contained in fresh cassava leaves and way
the handling also needs to be understood. So that its use does not endanger the health of fish.
Protein and Amino Acids Raw materials are categorized as sources of protein if
the protein content is more than 18%, while the flour cassava leaves contain 27% protein so it can
called a protein source. Protein content and profile amino acid cassava flour compared with
other protein source ingredients are listed in Table 3. The essential amino acid content of flour
cassava especially lysine (2.00%) and methionine (0.40%) more low compared to fish meal (5.02%, 1.86%), soybean meal (2.76%; 0.60%) but higher compared with DDGS (0.74%; 0.49%). Acid ratio
amino lisin to cassava flour protein is (7.4%) is equivalent to the value of fish meal (7.7%) and
higher than soybean meal (6.30%). This means that the utilization of cassava flour in the formula
able to meet the needs of amino acids without necessarily increase the protein content of feed. The ratio between amino acid in cassava flour is also relative balanced.
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ranked 4th in the world after Nigeria, Thai-land, and Brazil, reaching 21 million tonnes / year.
Cassava has long been exploited by human as source of carbohydrates, whether consumed directly or
processed into tapioca. Potential of cassava for developed into alternative energy sources (etha-
zero) is very high, because cassava contains many glucose. Cassava is also often used as
mainly cattle feed ingredients. Protein content cassava is very low, so rarely used in poultry and fish feed.
Protein content is good for poultry and fish it is found in the leaves. It is still lacking understood by practitioners and researchers in the field of feed. The availability of cassava leaves is unquestionable and no need to be specially produced. Leaf production
cassava is reflected from the production of cassava, respectively. According to Prihandana et al. (2007), provinces cassava producers in Indonesia include Lampung (24%);
East Java (20%); Central Java (19%); West Java (11%); NTT (4.5%); and DIY (4.2%).
However, cassava flour must be known for certain nutritional content in order to used as fish feed ingredients. Anti-nutritional aspects contained in fresh cassava leaves and way
the handling also needs to be understood. So that its use does not endanger the health of fish.
Protein and Amino Acids Raw materials are categorized as sources of protein if
the protein content is more than 18%, while the flour cassava leaves contain 27% protein so it can
called a protein source. Protein content and profile amino acid cassava flour compared with
other protein source ingredients are listed in Table 3. The essential amino acid content of flour
cassava especially lysine (2.00%) and methionine (0.40%) more low compared to fish meal (5.02%, 1.86%), soybean meal (2.76%; 0.60%) but higher compared with DDGS (0.74%; 0.49%). Acid ratio
amino lisin to cassava flour protein is (7.4%) is equivalent to the value of fish meal (7.7%) and
higher than soybean meal (6.30%). This means that the utilization of cassava flour in the formula
able to meet the needs of amino acids without necessarily increase the protein content of feed. The ratio between amino acid in cassava flour is also relative balanced.
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