STUDY OF CHEMICAL AND MICROBIOLOGICAL PARAMETERS IN INTENSIVE SHRIMP CULTIVATION PONDS

The cultivation of vannamei shrimp (Litopenaeus vannamei) in Indonesia is currently the flagship of the aquaculture sector and a priority for aquaculture development in Indonesia to boost the national economy. The aim of this research is to determine the influence and correlation between water quali...

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書目詳細資料
主要作者: Darmawan, Imaduddin
格式: Final Project
語言:Indonesia
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在線閱讀:https://digilib.itb.ac.id/gdl/view/77569
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機構: Institut Teknologi Bandung
語言: Indonesia
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總結:The cultivation of vannamei shrimp (Litopenaeus vannamei) in Indonesia is currently the flagship of the aquaculture sector and a priority for aquaculture development in Indonesia to boost the national economy. The aim of this research is to determine the influence and correlation between water quality parameters and shrimp weight values. This study was conducted in June, July, and August 2023 in an intensive vannamei shrimp pond in Subang Regency, with the research period ranging from day 40 to day 90 of cultivation. Daily water quality parameters (temperature, salinity, and dissolved oxygen) were measured using a Lutron WQM, while weekly water quality parameters (pH, salinity, NH3, NO2, alkalinity, TOM, hardness, total plankton, vibrio, bacteria) were measured through laboratory testing. Shrimp weight and feed measurements were taken using scales. Data were processed using simple descriptive statistical methods and relationship analysis. The results of the study indicate that each water quality parameter has an impact, either directly or indirectly, on shrimp weight values. The obtained shrimp weight values and average daily growth rate at the end of the cultivation period were 20.8 grams and 0.284 grams/day for pond 1, and 23.3 grams and 0.315 grams/day for pond 2. Significant correlations were also found between water quality parameters and shrimp weight values, with the water quality parameters with the highest correlation values and significance being alkalinity, salinity, hardness, and TOM.