POTENSI EKSTRAK BAYAM MERAH (Amaranthus tricolor L.) DALAM MEMPERSINGKAT DURASI MOLTING UDANG VANNAMEI (Litopenaeus vannamei) DENGAN METODE DIPPING

• Main Author: Lisnawati, Lilis
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/43233
• Institution: Institut Teknologi Bandung

Vannamei shrimp (Litopenaeus vannamei) has become Indonesia's main export fishery commodity. The increase in total global shrimp import presents a challenge for Indonesian vannamei shrimp farmers to increase their shrimp production. High and low production of shrimp is influenced by growth. Molting is one indicator of shrimp growth. Increasing vannamei shrimp production can be done by shortening the duration of molting. Red spinach is cultivated easily and rich in essential compounds that shrimp need for synthesis of the molting hormone and shrimp growth precursors. Spinach extract has been investigated to shorten the duration of mangrove crab molting by injection method. But the method of injection of red spinach extract is not effective if it is applied to the cultivation of shrimp enlargement. The dipping method is thought to be a solution for the application of red spinach extract in vannamei shrimp enlargement, so research is needed to determine the optimum concentration of red spinach extract which has the potential to shorten the duration molting of vannamei shrimp by dipping method. This research method uses experimental observations with a total of seven treatments (control, 10 ppm, 20 ppm, 30 ppm, 40 ppm, 50 ppm, 60 ppm) and six replications were observed for 28 days. The series of methods carried out were extracting leaves and stems of red spinach, drying, maceration, extract emulsification, Liebermann Burchard test, GCMS test, dipping of vannamei shrimp from PL 17, observation of molting, measurement of length and body mass of shrimp and measurement of water quality. The results showed a fluctuation in the percentage of molting during observation and statistically there was a significant difference in the percentage of molting in the treatment between controls with concentrations of 40 ppm and 60 ppm and between concentrations of 10 ppm with 40 ppm and 60 ppm (P <0.05). The increase in average body length and the highest average body mass increase at the extract concentration of 40 ppm was (1.13 ± 0.14)cm (P <0.05) and (0.074 ± 0.043)gram (P?0.05 ). Based on GCMS results that red spinach extract contains stigmast-5-en-3-ol which is strongly suspected to be a building block of molting hormone and contains carbohydrates and fatty acids that play a role in shrimp metabolism. Based on the data obtained it can be concluded that red spinach extract has the potential to shorten the duration molting of vannamei shrimp by dipping method at an optimum concentration of 40 ppm.