Pengaruh Perbedaan Waktu Fermentasi Probiotik (Lactobacillus sp) yang Berbeda pada Pakan Buatan terhadap Pertumbuhan Berat Mutlak Udang Vannamei (Litopenaeus vannamei) DOC 80 di Bak Pemeliharaan

Oktovandiansyach Tegar Imanan ; Didik Budiyanto ; Sumaryam Sumaryam
Manfish: Jurnal Ilmiah Perikanan dan Peternakan 📅 2025 Vol 3, No 1 🔗 DOI: 10.62951/manfish.v3i1.148
Abstract
The addition of probiotics such as Lactobacillus sp to fermented feed is expected to improve nutrient digestibility, suppress the growth of pathogenic microorganisms, and improve feed conversion efficiency, thereby promoting optimal shrimp growth. This study used an experimental method on vannamei shrimp doc 80 using a complete randomized design (RAL) with four treatments: P0 (feed without fermentation as a control), P1 (feed fermentation for 0 hours 10ml/100g with Lactobacillus sp), P2 (feed fermentation for 24 hours with 10ml/100g Lactobacillus sp), P3 (feed fermentation for 48 hours 10ml/100g Lactobacillus sp), P3 (feed fermentation for 72 hours 10ml/100g Lactobacillus sp) by doing 6 repetitions which were carried out for 1 month/30 days in the maintenance tub. The results showed that Treatment A without fermentation gave absolute growth with an average of 1 gr, Treatment B with no fermentation gave absolute growth with an average of 1.89 grams, Treatment C with a fermentation time of 48 hours gave absolute weight growth with an average of 2.15 grams, Treatment D with no fermentation gave absolute growth with an average of 0.74 grams. Meanwhile, the water quality parameters during the study were obtained with water temperature ranging from 28.3-29.6o C, pH ranging from 7.8-8.0, and dissolved oxygen ranging from 4.03-4.66 mg/l. With the anova test, the absolute weight growth showed that with different fermentation time differences, there was a real effect on the growth of vannamei shrimp in C treatment, which was 2.15 gr. And in the results of the anova test, the four water quality parameters were not different between the treatments and were in the optimal range in the life of vannamei shrimp. Based on this study, it can be suggested that the optimal fermented feed is in the time range of 48 hours and there is further research for doc 80 and above.
Keywords
Artificial Feed; Fermentation; Lactobacillus sp; Vannamei Shrimp; Water Quality
How to Cite

Oktovandiansyach Tegar Imanan, et al. (2025). Pengaruh Perbedaan Waktu Fermentasi Probiotik (Lactobacillus sp) yang Berbeda pada Pakan Buatan terhadap Pertumbuhan Berat Mutlak Udang Vannamei (Litopenaeus vannamei) DOC 80 di Bak Pemeliharaan. Manfish: Jurnal Ilmiah Perikanan dan Peternakan, 3(1). https://doi.org/10.62951/manfish.v3i1.148

Oktovandiansyach Tegar Imanan; Didik Budiyanto; Sumaryam Sumaryam, "Pengaruh Perbedaan Waktu Fermentasi Probiotik (Lactobacillus sp) yang Berbeda pada Pakan Buatan terhadap Pertumbuhan Berat Mutlak Udang Vannamei (Litopenaeus vannamei) DOC 80 di Bak Pemeliharaan," Manfish: Jurnal Ilmiah Perikanan dan Peternakan, vol. 3, no. 1, 2025.

Oktovandiansyach Tegar Imanan; Didik Budiyanto; Sumaryam Sumaryam. "Pengaruh Perbedaan Waktu Fermentasi Probiotik (Lactobacillus sp) yang Berbeda pada Pakan Buatan terhadap Pertumbuhan Berat Mutlak Udang Vannamei (Litopenaeus vannamei) DOC 80 di Bak Pemeliharaan." Manfish: Jurnal Ilmiah Perikanan dan Peternakan, vol. 3, no. 1, 2025.

Oktovandiansyach Tegar Imanan; Didik Budiyanto; Sumaryam Sumaryam. "Pengaruh Perbedaan Waktu Fermentasi Probiotik (Lactobacillus sp) yang Berbeda pada Pakan Buatan terhadap Pertumbuhan Berat Mutlak Udang Vannamei (Litopenaeus vannamei) DOC 80 di Bak Pemeliharaan." Manfish: Jurnal Ilmiah Perikanan dan Peternakan 3, no. 1 (2025).

Oktovandiansyach Tegar Imanan, et al. (2025) 'Pengaruh Perbedaan Waktu Fermentasi Probiotik (Lactobacillus sp) yang Berbeda pada Pakan Buatan terhadap Pertumbuhan Berat Mutlak Udang Vannamei (Litopenaeus vannamei) DOC 80 di Bak Pemeliharaan', Manfish: Jurnal Ilmiah Perikanan dan Peternakan, 3(1). doi: 10.62951/manfish.v3i1.148.

Oktovandiansyach Tegar Imanan; Didik Budiyanto; Sumaryam Sumaryam. Pengaruh Perbedaan Waktu Fermentasi Probiotik (Lactobacillus sp) yang Berbeda pada Pakan Buatan terhadap Pertumbuhan Berat Mutlak Udang Vannamei (Litopenaeus vannamei) DOC 80 di Bak Pemeliharaan. Manfish: Jurnal Ilmiah Perikanan dan Peternakan. 2025;3(1).

Artikel Terkait

Pengaruh Perbedaan Lama Waktu Perendaman Bubu Lipat terhadap Hasil Tangkapan Rajungan (Portunus pelagicus) di Perairan Kuala Penet, Lampung Timur

Keegan Irfano Imam; Kusyairi Achmad; Saraswati Exist

Analisis Tingkat Keramahan Lingkungan Alat Tangkap Pancing Ulur di Perairan Pantai Tenau Kupang Nusa Tenggara Timur

Sapitri, Junita Indah; Noor Tajuddin; Saraswati Exist

Pengaruh Tingkat Salinitas yang Berbeda terhadap Kelangsungan Hidup Benur Udang Windu (Penaeus Monodon) Pl 10 Selama Transportasi Sistem Basah Tertutup

Erdendy Firmansyah; Achmad Kusyairi; Sri Oetami Madyowati

Pengaruh Dosis Probiotik Pro Top Terhadap Laju Pertumbuhan Ikan Nila (Oreochromis Niloticus) pada Sistem Bioflok di Minadesa Fishfarm

Muhammad Izzat Ardiansyah; Indra Wirawan; Maria Agustini

Pengaruh Perbedaan Setting Kedalaman Perairan pada Pengoperasian Alat Tangkap Pancing Ulur terhadap Ikan Kerapu (Epinephelus Sp.) di Perairan Pantai Pengambengan

Gusman Ilham Widiantoro; M Tajuddin Noor; Exist Saraswati

Analisis Status Pemanfaatan Ikan Swanggi (Prianchantus tayenus) yang Didaratkan di Pelabuhan Perikanan Nusantara (PPN) Brondong, Lamongan Jawa Timur

Reni Maulana; Achmad Kusyairi; Exist Saraswati
Tren Sitasi Jurnal