Abstract:
This experiment was conducted to assess the water stability and nutrient leaching of a
practical diet manufactured with various flour binding source ( durian seed flour, wheat
flour, com flour and tapioca flour). They were included at 20% of total ingredient weight
and tested with equal ingredient weight to water volume. The water stability (% lost of
dry matter) and nutrient leaching (% protein remaining) after being immersed in distilled
water for 10 minutes was calculated. All the data of binding sources, treatment diets,
water stability and nutrient leaching were analyzed with one-way ANOV A and the
differences between treatment means were determined by the Tukey HSD test and
significant at level P< 0.05. The analysis revealed that the pellets formulated by using
durian seed flour as binding sources shows the lowest rate of dry matter loss (best water
stability) which is only 3.38% and the diet with tapioca flour shows the lowest water
stability (8.38% lost of dry matter). Diet durian seed flour is significantly different with
three other treatment diet (P<0.05), while three of the diet is no significant different.
