Nuron Nafsihi, 0914111045 (2014) PENGARUH PENAMBAHAN TEPUNG Spirulina sp. DALAM PAKAN TERHADAP PENINGKATAN KECERAHAN WARNA IKAN SUMATRA (Puntius tetrazona). Fakultas Pertanian, Universitas Lampung.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
Abstrak Bahsa Indonesia Ikan sumatra (Puntius tetrazona) merupakan salah satu ikan hias asli Indonesia yang banyak ditemukan di perairan umum Sumatera dan Kalimantan, mempunyai warna dan bentuk tubuh menarik dan memiliki nilai ekonomi yang tinggi.Nilai estetis ikan hias tergantung pada jenis, warna, ukuran dan bentuk tubuhnya. Semakin bagus warna dan bentuk tubuhnya akan menambah nilai jualnya. Karotenoid merupakan komponen alami utama pembentuk pigmen warna yang berpengaruh pada warna oranye dan hitam pada ikan. Spirulina sp. merupakan salah satu sumber karotenoid. Penelitian ini bertujuan mempelajari pengaruh penambahan tepung Spirulina sp. dalam pakan terhadap peningkatan kecerahan warna ikan Sumatra. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL), dengan lima perlakuan (penambahan tepung Spirulina sp. sebanyak 0%, 0,3%, 0,6%, 0,9%, dan 1,2% dalam pakan) dan tiga kali ulangan. Pakan diujikan pada ikan sumatra berukuran panjang ± 3 - 5 cm yang dipelihara di akuarium berukuran 50x40x40 cm3. Parameter yang diukur meliputi peningkatan kecerahanwarna, pertumbuhan panjang, pH, suhu dan DO. Hasil penelitian menunjukkan penambahan tepung Spirulina sp. dalam pakan berpengaruh terhadap peningkatan kecerahan warna ikan Sumatra (Puntius tetrazona). Parameter kualitas air dalam penelitian menunjukan perkembangan yang normal dengan berkisar DO 3-5 mg/L, suhu 25-29 0 C, dan pH 6-8. Abstrak Bahasa Inggris Sumatra fish (Puntius tetrazona) is one of Indonesian endemic fishes that is found in the open fresh waters of Sumatra and Borneo. It has an interesting colors, and high economic value. The economic value of the ornamental fish dependen on the type, color, size and shape.. Carotenoids are natural components of the primary colors of pigment-forming effect on the colors orange and black in fish color. Spirulina sp. Is one source of carotenoids. This research was aimed to study the effect of the addition of flour Spirulina sp. in feed to increase the brightness of the color of the Sumatra fish. The experimental design was a completely randomized design (CRD) with five treatments (addition of flour Spirulina sp. As much as 0%, 0.3%, 0.6%, 0.9%, and 1.2% in feed) and three replicates. The fishes were approximately 3-5 cm in length it an were cultured in aquarium of 50x40x40 cm3 in size. Variables there were measured including the incresing of brightness, growth, pH, temperature and DO. The results showed that the addition of flour Spirulina sp. to feed increased the brightness of Sumatra fish (Puntius tetrazona), variables of water quality in the research showed normal range for fish culture, there were DO of 3-5 mg/L, temperature of 25-29 0C, and a pH of 6-8.
| Jenis Karya Akhir: | Skripsi |
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| Subyek: | |
| Program Studi: | Fakultas Pertanian dan Pascasarjana > Prodi Budidaya Perairan |
| Pengguna Deposit: | 9088993 . Digilib |
| Date Deposited: | 29 Dec 2014 07:06 |
| Terakhir diubah: | 29 Dec 2014 07:06 |
| URI: | http://digilib.unila.ac.id/id/eprint/6217 |
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