Effect of Flour Addition Carrot, Spirulina, and Pumpkin Infeed on Color Brightness and Performance Growth of Koi Fish Seeds (Cyprinus carpio)

Abstract

Koi Fish (Cyprinus carpio) is an attractive and relatively expensive ornamental fish because of its color, but fish cannot synthesize their own pigment colors except for black and white, so they need feed ingredients containing β-carotene (such as carrots, spirulina, and pumpkin). This study aims to determine the effect of adding carrot, spirulina, and pumpkin flour types to feed on the color brightness and growth performance of koi fish seeds. The study used an experimental method with a completely randomized design (CRD) consisting of 4 treatments and 3 replications: treatment A (without adding flour), treatment B (5% carrot flour), treatment C (1% spirulina flour), and treatment D (pumpkin flour). yellow 15%). Kohaku type koi seeds measure 7.18 ± 0.58 cm. Variables considered included total feed consumption, color values, number of chromatophore cells, relative growth rate (RGR), absolute length growth, survival recovery, and air quality. The results showed that the bes treatment was 5% carrot flour with a TKP value of (38.44 ± 1.02) grams, the difference in hue values (2.5 ± 0.05), the number of chromatophores (776), the difference in colour values (2.5 ± 0.05), the number of chromatophores (776±38.08) cells, relative growth (RGR) of (1.02±0.76)%/day, and absolute length of growth (0.99 ± 0.07) cm. The water quality results obtained were temperatures ranging from 25.9-27.9oC, pH 8.0-8.5 and DO 5.4-8.0 mg/L. Concluded that the addition of carrot, spirulina and pumpkin flour to the feed had a significant effect on the brightness of the color of koi fish, but had no significant effect on growth performance.