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Water stability and floatation test of innovative egg custard formulation using sodium alginate
and catalyst for Macrobrachium rosenbergii larvae

1 Taguemount Riyad, Rasid Rasina*
2

1 Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus,
Terengganu, Malaysia.
2 Faculty of Maritime Studies, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu,
Malaysia.

* Corresponding author: rrasina@umt.edu.my

Abstract:

The inadequacy and intermit supply of quality and quantity seeds remains a bottleneck for the
expansion of Macrobrachium rosenbergii production industry due to the lack inconsistent and
standardize egg custard feed formulation for given to M. rosenbergii larvae. The objective of this
study was to evaluate the floating and stability of M. rosenbergii larvae egg custard diets formulated
with different concentrations of sodium alginate (SA) and catalyst (CAT). Six egg custard treatments
including control (D0, basal diet), 0.5% SA (D1), 1.5% SA (D2), 2% SA (D3), 3% CAT (D4), and 5%
CAT (D5) were tested for floatation, sinking rate, disintegration, water stability and nutrients leaching
rate. Ten (10) pellets of each experimental feed were placed in 130 L tanks for 40 min. Feed pellet
floatability and stability were recorded every 10 min interval. The results indicated that regardless of
inclusion levels, both feed additives significantly improved (p<0.05) pellet flotation time compared to
the control diet. The highest feed pellet floatability (at 40 min) was recorded in D1, D3, D4 and D5
and the least (10 min) in control D0 which sank down immediately. Feed pellet stability varied
significantly (p<0.05) with increased SA and CAT concentration. The highest pellet stability (40 min)
was recorded for D2 and the least in treatment D1. Similarly, protein and lipid leaching were
significantly different (p<0.05) with increased inclusion of SA and CAT level and immersion time.
The highest protein 91.30 ± 0.85% and lipid remaining 93.61 ± 1.17% were recorded for D1 and D2
respectively, and the lowest (86.60±0.59 and ± 84.47±3.1%, respectively) was observed in D5. Based
on these findings, it is concluded that a 3% CAT inclusion level in egg custard feed has led to a high
pellet floatability and stability. Therefore, catalyst (yeast + baking powder) which is relatively cheap,
easy to process and available is recommended for an innovative egg custard formulation for M.
rosenbergii larvae diet.

Keywords: Binder, Yeast, Pellet, Stability, Larval feed

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