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This document discusses a study analyzing the proximate composition of some common fish feed flour substitutes in Indonesia. The flours tested included fish flour, shrimp head flour, soybean flour, and bran flour. Proximate analysis was conducted to determine the protein, fat, carbohydrate, ash, and crude fiber content of each flour. The results showed that shrimp head flour had the highest protein content at 48.71% while bran flour had the lowest at 10.01%. Soybean flour had the highest fat content at 20.7

Author

lea anggita

Language

EN