AGUSTINAWATI, LIA (2024) PENAMBAHAN TEPUNG KEPALA UDANG VANAME PADA PAKAN TERHADAP KECERAHAN WARNA IKAN MAS KOKI RANCHU (Carassius auratus). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Goldfish have a variety of body shapes and their quality is determined by the colour pattern and growth performance that defines the higher selling value of ornamental fish. One of them is the ranchu variety of goldfish, which has a variety of colours but is generally marketed in red and orange. However, the chef carp is one ornamental fish with a colour degradation problem. Therefore, an alternative natural material that can save costs and avoid adverse effects is shrimp head flour. This research was conducted in November-January 2024. Fish rearing was conducted at the Aquaculture Laboratory, Fisheries Science Study Programme, Faculty of Agriculture, Sultan Ageng Tirtayasa University. This study used an experimental method with 4 treatments and 3 replicates. The addition of different shrimp head meals in feed can increase and maintain the brightness of the colour of ranchu carp. The addition of 20% shrimp head meal in the feed produced the best colour compared to the other treatments, with total carotenoid test results of 5.28 mg/kg. In contrast, the results of colour quality had an average score of 6.32±0.36, colour diversity at the base of the tail was 56.77±1.37%, the body was 54.40±0.29%, and the head was 55.75±0.64%, and the highest number of chromatophore cells was 95.0±9.6 cells.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Ikan mas memiliki bentuk tubuh yang beragam dan kualitasnya ditentukan oleh warna dan pertumbuhan yang menentukan nilai jual ikan hias lebih tinggi. Salah satunya adalah ikan mas koki jenis ranchu yang memiliki beragam warna, namun umumnya dipasarkan dengan warna merah dan oranye. Namun, ikan mas koki merupakan salah satu jenis ikan hias yang memiliki masalah kualitas warna. Oleh karena itu, bahan alternatif yang alami dan dapat menghemat biaya serta menghindari dampak buruk adalah tepung kepala udang. Penelitian ini dilakukan pada bulan November-Januari 2024. Pemeliharaan ikan dilakukan di Laboratorium Budidaya Perairan, Program Studi Ilmu Perikanan, Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa. Penelitian ini menggunakan metode eksperimental dengan 4 perlakuan dan 3 kali ulangan. Penambahan tepung kepala udang yang berbeda pada pakan mampu meningkatkan dan mempertahankan kecerahan warna ikan mas koki. Penambahan tepung kepala udang sebanyak 20% pada pakan menghasilkan warna yang paling baik dibandingkan dengan perlakuan lainnya dengan hasil uji total karotenoid sebesar 5,28 mg/kg, sedangkan hasil kualitas warna memiliki nilai rata-rata 6,32±0,36, keragaman warna pada bagian pangkal ekor 56,77±1,37%, badan 54,40±0,29%, dan kepala 55,75±0,64% serta jumlah sel kromatofor tertinggi yaitu 95,0±9,6 sel. | |||||||||
| Uncontrolled Keywords: | Colour, ranchu goldfish, shrimp head meal Ikan mas koki, tepung kepala udang, warna | |||||||||
| Subjects: | Q Science > Q Science (General) S Agriculture > SH Aquaculture. Fisheries. Angling |
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| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan |
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| Depositing User: | Mrs Lia Agustinawati | |||||||||
| Date Deposited: | 16 Aug 2024 15:36 | |||||||||
| Last Modified: | 16 Aug 2024 15:36 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/40377 |
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