Electronic Theses and Dissertation

Pakan secara strategis menentukan berhasil tidaknya usaha budidaya udang. Tujuan penelitian ialah guna mengetahui pertumbuhan mutlak dan kelangsungan hidup benih udang vannamei yang telah di berikan fermentasi tepung maggot dan tepung Azolla sp. dan mengetahui dosis terbaik dalam pemberian fermentasi tepung maggot dan tepung Azolla sp. untuk pertumbuhan udang vanname. Kegiatan penelitian di lakukan selama 40 hari. di laboratorium Pembenihan dan Pembiakan ikan Fakultas Kelautan dan Perikanan Universitas Syiah Kuala. Penelitian ini memanfaatkan rancangan acak lengkap (RAL) yang mencakup 6 taraf perlakuan dan pengulangan sebanyak 3 kali di setiap percobaannya yaitu P0/A (kontrol 0%), P1/B (tepung maggot 25% + tepung Azolla sp.10%), P2/C (tepung maggot 20% + tepung Azolla 15%), P3/D (tepung maggot 20% + tepung Azolla 20%), P4/E (tepung maggot 15% + tepung Azolla 20%), P5/F (tepung maggot 10% + tepung Azolla 25%). Parameter yang di amati adalah berat mutlak, panjang mutlak, kelangsungan hidup, efesiensi pakan (EP), rasio konfersi pakan (FCR), laju pertumbuhan spesifik (LPS), dan parameter kualitas air yaitu oksigen terlarut, suhu, pH, dan salinitas. Hasil uji ANOVA menunjukkan perlakuan pemberian fermentasi tepung maggot dan tepung Azolla sp. pada pakan udang vannamei memberikan perbedaan nyata (P0,05) terhadap efisiensi pakan. Hasil penelitian mengartikan perlakuan terbaik berada pada perlakuan P4/E (fermentasi tepung maggot 15% + fermentasi tepung azolla 20%) dengan berat mutlak sebesar 0,036±0,005 gram, panjang mutlak sebesar 1,81±0,20 cm dan survival rate sebesar 91,66%. Kualitas air selama masa pemeliharaan udang vannamei baik suhu, salinitas, oksigen terlarut, dan pH masil dalam batas toleransi udang untuk mendukung pertumbuhan secara optimal.

Kata kunci: Udang vannamei, Pertumbuhan, Kelangsungan hidup, Fermentasi tepung maggot, Fermentasi tepung Azolla sp.

Feed strategically determines the success or failure of shrimp farming business. The aim of the study was to determine the absolute growth and survival rate of vannamei shrimp seeds which had been fermented with maggot flour and Azolla sp flour. and knowing the best dosage in administering maggot flour and Azolla sp flour fermentation. for vanname shrimp growth. Research activities carried out for 40 days. in the Fish Hatchery and Breeding Laboratory, Faculty of Maritime Affairs and Fisheries, Syiah Kuala University. This study utilized a completely randomized design (CRD) which included 6 treatment levels and 3 repetitions in each experiment, namely P0/A (0% control), P1/B (25% maggot flour + Azolla sp.10% flour), P2 /C (20% maggot flour + 15% Azolla flour), P3/D (20% maggot flour + 20% Azolla flour), P4/E (15% maggot flour + 20% Azolla flour), P5/F (maggot flour 10% + 25% Azolla flour). Parameters observed were absolute weight, absolute length, survival, feed efficiency (EP), feed conversion ratio (FCR), specific growth rate (LPS), and water quality parameters, namely dissolved oxygen, temperature, pH, and salinity. The results of the ANOVA test showed that the treatment of maggot flour and Azolla sp. on vannamei shrimp feed gave a significant difference (P0.05) on feed efficiency. The results showed that the best treatment was P4/E (15% maggot flour fermentation + 20% azolla flour fermentation) with an absolute weight of 0.036 ± 0.005 grams, an absolute length of 1.81 ± 0.20 cm and a survival rate of 91. 66%. Water quality during the vannamei shrimp rearing period, including temperature, salinity, dissolved oxygen, and pH, was still within the shrimp tolerance limits to support optimal growth. Keywords: Vannamei shrimp, Growth, Survival rate, Fermentation of maggot flour, Fermentation of Azolla sp. flour