Bioenkapsulasi Naupli Artemia dengan Spirulina sp. dan Resistensinya terhadap Bakteri Vibrio spp.

Sedjati, Sri; Yudiati, Ervia; Supriyantini, Endang; Azhar, Nuril; Yulian, Chika Velita Anindya

doi:10.14710/jkt.v25i1.12763

Cited by 4 publications

(4 citation statements)

References 19 publications

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“…meningkatkan aktivitas Superoxide Dismutase (SOD) yang membantu membasmi radikal superoksida (Yudiati et al, 2021). Antioksidan dari pigmen fikosianin dapat mengurangi kerusakan akibat radikal bebas dan dapat menangkal kerusakan akibat stres oksidatif (Abdel-Latif et al, 2022;Sedjati et al, 2022). Nilai panjang mutlak udang berbanding lurus dengan nilai pertumbuhan spesifik hariannya, dimana perlakuan kontrol berbeda nyata dengan perlakuan SP 6 dan SP 9.…”

Section: Hasil Dan Pembahasanunclassified

Suplementasi Ekstrak Spirulina sp. Pada Pakan Meningkatkan Toleransi Post-Larva L. vannamei Terhadap Stres Salinitas

Lestari,

Yudiati,

Djunaedi

2024

J. Mar. Res.

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Litopenaeus vannamei merupakan komoditas yang bernilai ekonomi tinggi pada sektor perikanan dan budidaya. Spirulina sp. merupakan mikroalga yang mengandung nutrisi tinggi dan senyawa potensial yang memiliki efek terapeutik. Penelitian ini bertujuan untuk mengetahui pengaruh suplementasi ekstrak Spirulina sp. dalam pakan terhadap tingkat kelangsungan hidup, pertumbuhan, dan tingkat kelangsungan hidup L. vannamei pada uji stres salinitas. Hewan uji yang digunakan adalah post-larvae (PL 8) L. vannamei dengan bobot rata-rata 0,002 g/ekor. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) yang terdiri atas 3 konsentrasi, yaitu 3 mg/kg (SP 3), 6 mg/kg (SP 6), dan 9 mg/kg (SP 9) serta satu kontrol dengan masing-masing 4 pengulangan. L. vannamei dipelihara dan diberi pakan suplementasi Spirulina sp. selama 14 hari. Pada akhir penelitian dilakukan uji stres salinitas dengan menggunakan tabung falcon yang masing-masing diisi 20 ekor PL dan dipaparkan pada akuades (45 mL) dan ditutup rapat. PL diamati dan dihitung jumlah kelulushidupannya setiap 10 menit. Waktu pengamatan dihentikan ketika kematian udang mencapai 50%.Hasil penelitian menunjukkan bahwa pemberian suplementasi ekstrak Spirulina sp. pada pakan tidak berpengaruh nyata (p>0,05) terhadap pertumbuhan dan tingkat kelangsungan hidup udang. Namun, perlakuan SP 9 menunjukkan pengaruh nyata (p<0,05) terhadap tingkat kelangsungan pada uji stres salinitas. Suplementasi ekstrak Spirulina sp. mampu meningkatkan toleransi L. vannamei terhadap stres salinitas. Litopenaeus vannamei is high economically viable cultivate in the aquaculture sectors. Spirulina sp. is high nutrients microalgae and potential compound that have therapeutic effects. This study aims to determine the effect of dietary supplementation of Spirulina sp. on feed towards survival rate, growth, and resistance of L. vannamei in the salinity stress test. This experiment was using post-larvae (PL 8) (0.002 g/ind). This study used a completely randomized design (CRD) consisting of 3 concentrations, namely 3 mg/kg (SP 3), 6 mg/kg (SP 6), and 9 mg/kg (SP 9), and one control with 4 repetitions for each treatment. L. vannamei was reared and fed with Spirulina sp. supplementation for 14 days. On stress salinity test, PL were put in the falcon tube filled with aqua dest with 20 PL each and exposed until 50% mortality. The results showed that the supplementation of Spirulina sp. on feed had no significant effect (p>0.05) on the growth and survival rate of shrimp. However, the SP 9 treatment showed a significant effect (p<0.05) on the survival rate in the salinity stress test. Is concluded that supplementation of Spirulina sp. in the diet managed to increase the resistance of L. vannamei toward stress salinity.

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Section: Hasil Dan Pembahasanunclassified

Suplementasi Ekstrak Spirulina sp. Pada Pakan Meningkatkan Toleransi Post-Larva L. vannamei Terhadap Stres Salinitas

Lestari,

Yudiati,

Djunaedi

2024

J. Mar. Res.

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“…The presence of fat and protein has an impact on an object's capacity to bind oil. High protein levels will promote oil absorption, and fat will build a hydrophobic layer [22]. In 100 grams of flour, tapioca has 3.39% fat and 0.59% protein [23].…”

Section: The Capacity Of Granules Arthrospira On Whc Ohc Solubity And...mentioning

confidence: 99%

Cinnamon and amylum mucilage alter the physicochemical, sensory, and antioxidant activity of Arthrospira platensis granules

Elmaghriba,

Candraningsih,

Ekantari

2023

IOP Conf. Ser.: Earth Environ. Sci.

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This study was done to find out how creating Arthrospira platensis granules using the wet granulation method and a blend of cinnamon powder and amylum mucilage affected their physical, physicochemical, and antioxidant properties. Arthrospira platensis is granulated by the wet granulation method using cinnamon, amylum mucilage, and stevia sugar as sweeteners. The 3×3 factorial design was used, with factors for amylum mucilage of 2.5%, 5%, and 7.5% w/w and cinnamon powder of 0.5%, 1%, and 1.5% w/w. Granules were tested for their physical characteristics (moisture content and pH), physicochemical characteristics (water holding capacity, oil holding capacity, solubility, foam ability, emulsion activity, and stability), and antioxidant activity using the DPPH-RSA and FRAP procedures. The results demonstrated that all granules had moisture contents that met the required standard of less than 7%. Arthrospira platensis dry biomass can be processed into granules, which can raise the OHC but reduce the WHC, solubility, foam ability, emulsion activity, emulsion stability, and antioxidant ability. Amylum mucilage affected the solubility of Arthrospira platensis granules, while cinnamon powder had an impact on the pH level, solubility, and activity of the emulsion. Consumer preferences and buying intention of granules are higher than dry biomass Arthrospira platensis. The combination of 1.5% cinnamon powder and 5% amylum mucilage is the optimal treatment based on pH, solubility, and emulsion activity, making it appropriate for fortified in food product.

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“…Spirulina menandung sebanyak 60% protein yang terdiri atas 12 asam amino esensial dan 10 vitamin (Putri et al, 2013). Ekstrak air dari Spirulina mengandung pigmen fikosianobilin yang terdiri atas allofikosianin, fikosianin, serta fikoeritrin yang berfungsi sebagai antioksidan serta menangkal radikal bebas yang dapat merusak kekebalan tubuh (Sedjati et al, 2022).…”

Section: Pendahuluanunclassified

Suplementasi Alginat dan Spirulina Meningkatkan Ketahanan Udang Litopenaeus vannamei Terhadap Pajanan Salinitas

Adella,

Yudiati,

Sedjati

2023

J. Mar. Res.

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Permintaan pasar yang tinggi membuat Litopenaeus vannamei menjadi komoditas penting yang perlu ditingkatkan produksinya. Salah satu upaya peningkatan produksi budidaya udang adalah dengan memberikan pakan yang sesuai dengan kebutuhan. Penelitian ini bertujuan untuk mengetahui pengaruh dari suplementasi alginat dan Spirulina dalam pakan udang pada ketahanan terhadap tingkat kelangsungan hidup, stres salinitas, serta pertumbuhan panjang dan berat dari post-larvae L. vannamei. Metode penelitian dilakukan dengan suplementasi selama 14 hari yang terdiri dari K (kontrol), perlakuan AS 1 (Alg 1 g+Spr 1 mg/kg), perlakuan AS 2 (Alg 2 g+Spr 2 mg/kg), dan perlakuan AS 3 (Alg 3 g+Spr 5 mg/kg) dengan masing-masing 4 pengulangan. Tingkat kelangsungan hidup L. vannamei dihitung kemudian dilakukan uji stres salinitas dengan menempatkan udang dari media bersalinitas 25 ppt menjadi 0 ppt. Kelulushidupan udang dicatat setiap 10 menit hingga kematian mencapai >50% dari total udang keseluruhan. Hasil penelitian menunjukan tingkat kelangsungan hidup tertinggi diperoleh pada udang dengan perlakuan K (87,5%), diikuti AS 1 (85,5%), AS 2 (85%), dan AS 3 (79,5%). Ketahanan terhadap salinitas dengan waktu terlama secara berurutan terjadi pada udang dengan perlakuan AS 1 (100 menit), AS 2 (90 menit) serta K (80 menit) dan AS 3 (80 menit). Pertumbuhan panjang tertinggi terdapat pada AS 3 (0,940 cm), AS 2 (0,926 cm), AS 1 (0,897 cm), dan K (0,890 cm). Pertumbuhan berat tergolong sama pada K (0,023 g), AS 1 (0,023 g), dan AS 3 (0,023 g) dan berat terkecil terdapat pada perlakuan AS 2 (0,018 g). High market demand makes Litopenaeus vannamei an important commodity that needs to be increased in production. One of the efforts to increase the production of shrimp aquaculture is to provide feed according to the needs. This study aims to determine the effect of alginate and Spirulina supplementation in shrimp feed on resistance to survival, salinity stress, and growth in length and weight of L. vannamei post-larvae. The research method was carried out by supplementation for 14 days consisting of K (control), AS 1 treatment (Alg 1 g+Spr 1 mg/kg), AS 2 treatment (Alg 2 g+Spr 2 mg/kg), and AS 3 treatments. (Alg 3 g+Spr 5 mg/kg) with 4 repetitions each. The survival rate of L. vannamei was calculated then a salinity stress test was carried out by placing the shrimp from media with a salinity of 25 ppt to 0 ppt. Shrimp survival was recorded every 10 minutes until death reached > 50% of the total shrimp. The results showed that the highest survival rate was obtained in shrimp treated with K (87.5%), followed by AS 1 (85.5%), AS 2 (85%), and AS 3 (79.5%). Resistance to salinity with the longest time sequentially occurred in shrimp treated with AS 1 (100 minutes), AS 2 (90 minutes) and K (80 minutes) and AS 3 (80 minutes). The highest growth in length was found in AS 3 (0.940 cm), AS 2 (0.926 cm), AS 1 (0.897 cm), and K (0.890 cm). Weight growth was the same in K (0.023 g), AS 1 (0.023 g), and AS 3 (0.023 g) and the smallest weight was found in AS 2 treatment (0.018 g).

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Bioenkapsulasi Naupli Artemia dengan Spirulina sp. dan Resistensinya terhadap Bakteri Vibrio spp.

Cited by 4 publications

References 19 publications

Suplementasi Ekstrak Spirulina sp. Pada Pakan Meningkatkan Toleransi Post-Larva L. vannamei Terhadap Stres Salinitas

Suplementasi Ekstrak Spirulina sp. Pada Pakan Meningkatkan Toleransi Post-Larva L. vannamei Terhadap Stres Salinitas

Cinnamon and amylum mucilage alter the physicochemical, sensory, and antioxidant activity of Arthrospira platensis granules

Suplementasi Alginat dan Spirulina Meningkatkan Ketahanan Udang Litopenaeus vannamei Terhadap Pajanan Salinitas

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