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Pengaruh Penambahan Perasan Paprika Merah (Capsicum annuum) dalam Pakan Terhadap Tingkat Kecerahan Warna Ikan Koi (Cyprinus carpio L.) [The Influence of Additional Red Pepper (Capsicum annuum) Juice in Fish Feed to Koi (Cyprinus Carpio L.) Color Brightness Level]

Jurnal Ilmiah Perikanan dan Kelautan · Vol. 7 No. 2 (2015) · hlm. 189–194

DOI
10.20473/jipk.v7i2.11205
ISSN
2528-0759, 2085-5842
Terbit
2015-11-01
Penerbit
Faculty of Fisheries and Marine Universitas Airlangga
Bahasa
eng

Abstrak

Abstract Koi fish (Cyprinus carpio L.) is high economical fish and has some type of color and pattern on its body. Koi fish (C. carpio L.) is particularly prone to unstable water quality so the fish with prime condition is very limited. To get the fish with the prime condition required several supporting factors such as the genetic, environment and nutritional feed. In this research the used of red pepper (Capsicum annuum) juice as an additional ingredient in fish feed. The aim of this research is to know about the influence of additional red pepper juice (C. annuum) to the brightness of the color of koi fish (C. carpio L.) and the optimal concentration. There are six treatment used in this research, which are treatment A just given by pelet as a control, B treatment is adding red pepper juice by concentration of 1%, C by concentration of 3% and D by concentration of 5%. E treatment is adding carrot juice by concentrations of 4.5% and F treatment is adding astaxanthin by concentration of 1%. Each treatment given to fish with the level of color brightness that has score 2. The result of color scoring tested by experiment description method that in the end of research on A treatment (control) didn't increase with the same score 2. B treatment (red pepper 1%) increased from score 2 to score 3 started from day 28. C treatment (red pepper 3%) increased from score 2 to score 3 started from day 21. D treatment (red pepper 5%) increased from score 2 to score 4 started from day 21. E treatment (carrot 4,5%) increased from score 2 to score 4 started from day 28. F treatment (astaxanthin 1%) increased from score 2 to score 4 started from day 21.

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  • Universitas Airlangga
  • Universitas Halu Oleo
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Rekan penulisOrganisasiArtikel bersama
Sri SubektiUniversitas Airlangga5
Boedi Setya RahardjaUniversitas Airlangga3
K T PursetyoUniversitas Airlangga3
Sudarno SudarnoUniversitas Airlangga2
Rahayu KusdarwatiUniversitas Airlangga2
Pipin SuciatiUniversitas Airlangga2
Laksmi SulmartiwiUniversitas Airlangga2
Renita Efa Ratna SariUniversitas Airlangga1
Kismiyati KismiyatiUniversitas Airlangga1
Heru PramonoUniversitas Airlangga1
Endang Dewi MasithahUniversitas Airlangga1
Azka Prima NurindraUniversitas Airlangga1
Asmaul HuniyahUniversitas Airlangga1
Sri SubektiUniversitas Airlangga1
Achmad AmarudinUniversitas Airlangga1
Abang Aldhian Randiani PuteraUniversitas Airlangga1
Yiyik Windah YuliantiUniversitas Airlangga1
Riesta P.HUniversitas Airlangga1
Annur Ahadi AbdillahUniversitas Airlangga1
Ayu Lana NafisyahUniversitas Airlangga1
Dimas Hanindika.Universitas Airlangga1
Noor Erma SugijantoUniversitas Airlangga1
Didya SinatryaniUniversitas Airlangga1
Ike Nur FirdhayaniUniversitas Airlangga1
Mega Puspa SariUniversitas Airlangga1
Prayogo PrayogoUniversitas Airlangga1
Endang Dwi MasithahAfiliasi tidak diketahui1
Galuh Ajeng KusumaningrumUniversitas Airlangga1
Mardiah Rahma UmamiUniversitas Airlangga1
Harjad SubangkitUniversitas Airlangga1
Sapto AndriyonoUniversitas Airlangga1
Abdul MananUniversitas Halu Oleo1
K KhairanitaUniversitas Airlangga1
Kurnia Ayu K. WUniversitas Airlangga1
Ditari Kurnia D.Universitas Airlangga1
Epy Muhammad LuqmanUniversitas Airlangga1
PatmawatiAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://e-journal.unair.ac.id/index.php/JIPK/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">Pengaruh Penambahan Perasan Paprika Merah (Capsicum annuum) dalam Pakan Terhadap Tingkat Kecerahan Warna  Ikan Koi (Cyprinus carpio L.)   [The Influence of Additional Red Pepper (Capsicum annuum) Juice in Fish Feed to Koi (Cyprinus Carpio L.) Color Brightness Level]</dc:title>
	<dc:creator>Tjahjaningsih, Wahju</dc:creator>
	<dc:creator>Alamsjah, Moch. Amin</dc:creator>
	<dc:creator>Putriana, Nindya</dc:creator>
	<dc:subject xml:lang="en-US">pepper</dc:subject>
	<dc:subject xml:lang="en-US">koi</dc:subject>
	<dc:subject xml:lang="en-US">brightness</dc:subject>
	<dc:subject xml:lang="en-US">feed fish</dc:subject>
	<dc:description xml:lang="en-US">Abstract  Koi fish (Cyprinus carpio L.) is high economical fish and has some type of color and pattern on its body. Koi fish (C. carpio L.) is particularly prone to unstable water quality so the fish with prime condition is very limited. To get the fish with the prime condition required several supporting factors such as the genetic, environment and nutritional feed. In this research the used of red pepper (Capsicum annuum) juice as an additional ingredient in fish feed. The aim of this research is to know about the influence of additional red pepper juice (C. annuum) to the brightness of the color of koi fish (C. carpio L.) and the optimal concentration. There are six treatment used in this research, which are treatment A just given by pelet as a control, B treatment is adding red pepper juice by concentration of 1%, C by concentration of 3% and D by concentration of 5%. E treatment is adding carrot juice by concentrations of 4.5% and F treatment is adding astaxanthin by concentration of 1%. Each treatment given to fish with the level of color brightness that has score 2. The result of color scoring tested by experiment description method that in the end of research on A treatment (control) didn't increase with the same score 2. B treatment (red pepper 1%) increased from score 2 to score 3 started from day 28. C treatment (red pepper 3%) increased from score 2 to score 3 started from day 21. D treatment (red pepper 5%) increased from score 2 to score 4 started from day 21. E treatment (carrot 4,5%) increased from score 2 to score 4 started from day 28. F treatment (astaxanthin 1%) increased from score 2 to score 4 started from day 21.</dc:description>
	<dc:publisher xml:lang="en-US">Faculty of Fisheries and Marine Universitas Airlangga</dc:publisher>
	<dc:date>2015-11-01</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://e-journal.unair.ac.id/JIPK/article/view/11205</dc:identifier>
	<dc:identifier>10.20473/jipk.v7i2.11205</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Ilmiah Perikanan dan Kelautan; Vol. 7 No. 2 (2015): JURNAL ILMIAH PERIKANAN DAN KELAUTAN; 189-194</dc:source>
	<dc:source>2528-0759</dc:source>
	<dc:source>2085-5842</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://e-journal.unair.ac.id/JIPK/article/view/11205/6296</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2015 Jurnal Ilmiah Perikanan dan Kelautan</dc:rights>
</oai_dc:dc>