ISLACHUDDIN, MUCHAMMAD (2023) EFEK PENAMBAHAN TEPUNG WORTEL, SPIRULINA, DAN LABU KUNING PADA PAKAN TERHADAP KECERAHAN WARNA DAN PERFORMA PERTUMBUHAN BENIH IKAN KOI (Cyprinus carpio) (23da110). Undergraduate thesis, Fakultas Perikanan dan Ilmu Kelautan.

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Abstract

ABSTRAK
(Muchammad Islachuddin. 26020118120008. Efek Penambahan Tepung Wortel, Spirulina, dan labu kuning Pada Pakan Terhadap Kecerahan Warna dan Performa Pertumbuhan Benih Ikan Koi (Cyprinus carpio). Diana Chilmawati dan Istiyanto Samidjan). Ikan koi (Cyprinus carpio) adalah ikan hias yang menarik dan relatif mahal karena warnanya, tetapi ikan tidak dapat mensintesis sendiri pigmen warna kecuali hitam dan putih sehingga dibutuhkan bahan pakan yang mengandung βkaroten
(seperti wortel, spirulina dan labu kuning). Penelitian ini bertujuan untuk mengetahui efek penambahan jenis tepung wortel, spirulina dan labu kuning pada pakan terhadap kecerahan warna dan performa pertumbuhan benih ikan koi. Jenis tepung yang terbaik akan meningkatkan kecerahan warna (nilai hue) dan jumlah sel kromatofor pada ikan. Penelitian ini berlangsung pada tanggal 13 Juli hingga 23 Agustus 2022 (40 hari) di Laboratorium FPIK Undip, Semarang, Jawa Tengah. Penelitian menggunakan metode eksperimental dengan Rancangan Acak Lengkap (RAL) terdiri dari 4 perlakuan dan 3 ulangan yakni perlakuan A (tanpa pemberian tepung), perlakuan B (tepung wortel 5%), perlakuan C (tepung spirulina 1%) dan perlakuan D (tepung labu kuning 15%). Benih koi berjenis kohaku berukuran 7,18±0,58cm. Variabel yang diamati meliputi nilai hue, jumlah sel kromatofor, total konsumsi pakan, laju pertumbuhan relatif (RGR), pertumbuhan panjang mutlak, kelangsungan hidup dan kualitas air. Hasil penelitian menunjukan bahwa perlakuan terbaik yaitu tepung wortel 5% dengan nilai TKP sebesar (38,44±1,02)gram, selisih nilai hue (2,5±0,05)o, jumlah kromatofor (776±38,08) sel, pertumbuhan relatif (RGR) sebesar (1,02±0,76)%/hari, dan pertumbuhan panjang
mutlak (0,99±0,07) cm. Hasil kualitas air diperoleh suhu berkisar 25,9-27,9o C, pH 8,0-8,5 dan DO berkisar 5,4-8,0 mg/L.
Kata kunci : tepung, hue, kromatofor, pertumbuhan, Cyprinus carpio

ABSTRACT
(Muchammad Islachuddin. 26020118120008. The Effect Addition Carrot, Spirulina and Pumpkin Flour to Commercial Feed on Colour Brightness and Growth Performance of Koi Fish Seeds (Cyprinus carpio). Diana Chilmawati dan Istiyanto Samidjan). Koi fish (Cyprinus carpio) is an attractive and relatively expensive ornamental fish because of its color, but fish cannot synthesize their own pigment colors except for black and white, so they need feed ingredients containing βcarotene (such as carrots, spirulina and pumpkin). This study aims to determine the effect of adding carrot, spirulina and pumpkin flour types to feed on color brightness and growth performance of koi fish seeds. The best type of flour will increase the brightness of the color (hue value) and the number of chromatophore cells in fish. This research took place from 13 July to 23 August 2022 (40 days) at the Undip FPIK Laboratory, Semarang, Central Java. The study used an experimental method with a completely randomized design (CRD) consisting of 4 treatments and 3 replications namely treatment A (without adding flour), treatment B (5% carrot flour), treatment C (1% spirulina flour) and treatment D (pumpkin flour). yellow 15%). Kohaku type koi seeds measuring 7.18 ± 0.58 cm. Variables considered included color values, number of chromatophore cells, total feed consumption, relative growth rate (RGR), absolute length growth, survival recovery and air quality. The results showed that the best treatment was 5% carrot flour with a TKP value of (38.44 ± 1.02) grams, the difference in hue values (2.5 ± 0.05)o, the number of chromatophores (776 ± 38.08) cells , relative
growth (RGR) of (1.02 ± 0.76)%/day, and absolute length growth (0.99 ± 0.07) cm. The water quality results obtained were temperatures ranging from 25.927.9oC, pH 8.0-8.5 and DO ranging
from 5.4-8.0 mg/L.
Keyword: flour, hue, chromatophore, growth, Cyprinus carpio

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