PENGARUH PENAMBAHAN PERASAN PAPRIKA MERAH (Capsicum annuum) DALAM PAKAN TERHADAP TINGKAT KECERAHAN WARNA IKAN KOI (Cyprinus carpio L.)
Abstract: Koi fish (Cyprinus
carpio L.) is high economical fish and has some type of color and pattern on its
body. Koi fish (C. carpio L.) is particularly prone to unstable water quality
so the fish with prime condition is very limited. To get the fish with the
prime condition required several supporting factors such as the genetic,
environment and nutritional feed. In this research the used of red pepper
(Capsicum annuum) juice as an additional ingredient in fish feed. The aim of
this research is to know about the influence of additional red pepper juice (C.
annuum) to the brightness of the color of koi fish (C. carpio L.) and the
optimal concentration. There are msix treatment used in this research, which
are treatment A just given by pelet as a control, B treatment is adding red
pepper juice by concentration of 1%, C by concentration of 3% and D by
concentration of 5%. E treatment is adding carrot juice by concentrations of
4.5% and F treatment is adding astaxanthin by
oncentration of 1%. Each treatment given to fish with the level of color
brightness that has score 2. The result of color scoring tested by experiment
description method that in the end of research on A treatment (control) didn’t
increase with the same score 2. B treatment (red pepper 1%) increased from
score 2 to score 3 started from day 28. C treatment (red pepper 3%) increased
from score 2 to score 3 started from day 21. D treatment (red pepper 5%)
increased from score 2 to score 4 started from day 21. E treatment (carrot
4,5%) increased from score 2 to score 4 started from day 28. F treatment
(astaxanthin 1%) increased from score 2 to score 4 started from day 21.
Penulis: Nindya Putriana,
Wahju Tjahjaningsih dan Moch. Amin Alamsjah
Kode Jurnal: jpperikanandd150170
