PENGARUH PENAMBAHAN TEPUNG SPIRULINA PADA PAKAN BUATAN TERHADAP INTENSITAS WARNA IKAN MAS KOKI (Carassius auratus)

Authors

  • Karina Noviyanti
  • Tarsim .
  • Henny Wijayanti Maharani

Abstract

Ikan mas koki merupakan salah satu ikan hias yang banyak diminati karena bentuk tubuh dan warna yang dimilikinya. Karotenoid merupakan komponen alami utama pembentuk pigmen warna yang memberikan pengaruh cukup baik pada warna oranye pada ikan mas koki (Carassius auratus). Salah satu sumber karotenoid terdapat pada tepung spirulina. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian tepung spirulina dalam pakan terhadap intensitas warna ikan mas koki. Rancangan penelitian ini menggunakan Rancangan Acak Lengkap (RAL), dengan lima perlakuan dan tiga kali ulangan (penambahan tepung spirulina sebanyak 0%, 0,3%, 0,6%, 0,9%, dan 1,2% dalam pakan buatan). Penelitian ini menggunakan ikan mas koki berukuran ±5 cm yang dipelihara di akuarium berukuran 50x40x40 cm3. Parameter dalam penelitian meliputi intensitas warna, pH, suhu dan DO. Hasil penelitian menunjukkan penambahan tepung spirulina sebanyak 1,2 gram memberikan pengaruh terbaik terhadap intensitas warna ikan mas koki (Carassius auratus).

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Published

2015-02-06

How to Cite

Noviyanti, K., ., T., & Maharani, H. W. (2015). PENGARUH PENAMBAHAN TEPUNG SPIRULINA PADA PAKAN BUATAN TERHADAP INTENSITAS WARNA IKAN MAS KOKI (Carassius auratus). E-Jurnal Rekayasa Dan Teknologi Budidaya Perairan, 3(2), 411–416. Retrieved from http://jurnal.fp.unila.ac.id/index.php/bdpi/article/view/654

Issue

Vol. 3 No. 2 (2015)

Section

Articles

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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.