PENGARUH PAKAN YANG BERBEDA TERHADAP PERTUMBUHAN BENIH IKAN GABUS (Channa gacua)

Fariedah fani, Widodo M. S.

Abstract


The purpose of this research was to know the suitable food for snake head fry rearing. This research used experimental method with completely randomized design with three treatment: A (used Artemia sp.), B (used Daphnia sp.) and C (used Tubifex sp.), each treatment was replicated 3 replication. Major parameters was growth rate and specific growth rate while minor parameters was temperature, dissolved oxygen and pH. The result showed that treatment C which used Tubifex as feed resulted the highest growth rate with 1.25 %/day and also the highest of spesific growth rate was resulted from treatment C which used Tubifex as feed with 1.39 %/day. This was caused that protein content in Tubifex was the highest than in Artemia and Daphnia (63.05 %). Protein was the major nutrient that affected fish growth performance. Protein supplied essential and non essential acid amino that needed to muscle formation and enzimatic function, beside that protein also had a role to energy availability preservation. The result of water quality measurement showed that water quality was suitable for snake head fry growth. Water quality toward that temperature between 20 oC - 27 oC, DO 3 - 4,50 mg/L and pH range from 5 to 8.42

Keywords


Keywords: Artemia; Daphnia; Growth Rate; Snake Head; Tubifex

Full Text:

PDF


DOI: https://doi.org/10.18860/elha.v5i4.3471

Refbacks

  • There are currently no refbacks.


Copyright (c) 2016 el–Hayah



INDEXING OF El-Hayah :

----------------------------------------------------------------------------------

EDITORIAL OFFICE

Program Study of Biology
Faculty of Science and Technology
State Islamic University Maulana Malik Ibrahim, Malang, Indonesia
Jl. Gajayana No. 50 Malang 65144
Telp./Fax: (+62 341) 558933

e-mail: elhayah@uin-malang.ac.id

E-ISSN 2657-0726 | P-ISSN 2086-0064

----------------------------------------------------------------------------------


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