Tilapia fish farmers, Mina Ayu Group, Baru Village, Marga District, Tabanan Regency, have been hampered by the fish they cultivate being easily attacked by disease and slow fish growth. To overcome this problem, the Warmadewa University Community Partnership Program (PKM Unwar) conducted probiotic production training. Head of the Unwar PKM Team, Dra. Sang Ayu Made Putri Suryani, Msi., explained that adding probiotics as additional nutrition to feed has many advantages such as increased appetite, maintaining the health of the fish being farmed so that they are not easily attacked by disease and increasing the growth rate of the fish. Probiotics for commercial fish farming are widely sold on the market, but the price is less affordable for small-scale or conventional fish farmers. The price of commercial probiotics can also increase production costs. "This can be anticipated by making your own probiotics from cheap and easily available ingredients. Therefore, we provide training in making probiotics from yeast and lactic acid bacteria to increase the production of farmed fish," explained the lecturer of the Aquatic Resources Management Study Program, Faculty of Agriculture, Unwar. Together with team members I Wayan Arya and I Gusti Ayu Dewi Seri Rejeki, he provided training to the Mina Ayu Group, Baru Village, Marga. This community service activity aims to improve the ability of fish farmers on effective and efficient fish seeding techniques, as well as increase their knowledge so that they are able to make their own probiotics with cheap and easily available ingredients so that its application can help increase the production of farmed fish optimally. Farmer groups were invited to practice directly making simple probiotics and their application to feed to increase cultivation production and solve the problems faced. In this activity, the probiotics made were simple probiotics (Yeast and Lactic Acid Bacteria). The ingredients used were clean water (9 liters), Yakult drink (2 bottles), tape yeast (1 fruit), pure old coconut water (from 1 coconut), and molasses (3 bottle caps plus ½ liter of water). While the tools used were 10 liter jerry cans and buckets. PKM was carried out on May 9 and 23, 2021. The probiotics made cannot be used directly or applied to fish feed. However, they must be stored for 7 to 10 days to allow the fermentation and bacterial culture process to take place. The probiotics made must be stored in a room that is not exposed to sunlight and every day the probiotic storage container must be opened briefly to release the fermentation steam and then closed tightly again.
author : Dr. Dra. Sang Ayu Made Putri Suryani, M.Si
