Application of The Temperature Shock Method (Heat Shock) on Pearl Oyster (Pinctada maxima) Hatcheries

The low production and quality of pearls produced from the cultivation process, one of which is caused by the less than optimal quality of pearl oysters. Spawning is a determining factor in hatchery activities. Therefore, in an effort to increase production, it requires strategies and improvements in the pearl oyster spawning process. This study aims to apply the temperature shock method as an effort to increase productivity and success rate of pearl oyster hatchery. The results of observations on gonad maturity in pearl oyster broodstock obtained data from a total of 200 broods consisting of 135 male broods and 75 female brooders aged 3.5 years, the percentage of perfectly gonadally mature broodstock was 11.85% and 12%, respectively a total of 25 individuals. The results of spawning pearl oyster broodstock through the temperature shock method of a total of 18 broods observed were 12 brooders or 66.7% which spawned perfectly. The results of the observation of the spawning process of pearl oyster broodstock showed that from 8 female broodstock ± 90,000,000 eggs were obtained with a hatching rate of 70% with a spat harvest of ± 1,575,000 individuals or 2.5% of the total hatched larvae final yield.