Effectiveness of Red Fruit Oil Against Resistance of Tilapia Exposed to Streptococcus Bacteria Marlina Achmad (a*), Andi Aliah Hidayani (a), Bunga Rante Tampangallo (b), Kamaruddin (b), Badraeni (a), Firdha Annisa Darmawan (c), A. Dyar Fadya Auliyah (c), Nursyamsi (c)
(a)Fisheries Department, Faculty of Marine Science and Fisheries, Universitas Hasanuddin, Makassar, South Sulawesi, 90245. Indonesia
*marlina.achmad[at]unhas.ac.id
(b) National Research and Innovation Agency
(c) Aquaculture Study Program, Fisheries Department, Faculty of Marine Science and Fisheries, Universitas Hasanuddin, Makassar, South Sulawesi, 90245. Indonesia
Abstract
Tilapia (Oreochromis niloticus) is a fishery commodity that has high value compared to other types of fish. The problem that often arises in the cultivation process is the presence of bacterial or pathogenic infections that can inhibit fish growth, reduce body resistance, thereby reducing tilapia production. One of the bacteria that often attacks tilapia is Streptococcus bacteria, with clinical symptoms that fish often cause are slowed fish movements, changes in fish skin color and death. Red fruit contains several active compounds with quite high levels, including tocopherols. Tocopherol content has activity as an antioxidant that can fight bacteria. The purpose of this study was to determine the optimum dosage of bitter melon oil to increase the resistance of tilapia to Streptococcus bacteria. The research will begin by making fruit oil extract treatments namely 0%, 1%, 3%, 5% and 10%. Furthermore, each dose was added to the test feed, and given to the test animals, namely tilapia measuring 10.5-16.5 g at a density of 10 fish/aquarium. Fish kept for 30 days. Next, the tilapia was exposed by immersing it for 30 minutes in a medium that had been treated with Streptococcus 107 cfu/ml. After that, observed the behavior of fish that had been exposed to bacteria for 4 days after immersion. Parameters observed were survival, daily growth rate, feed efficiency, fish hematology, erythrocyte count, hemoglobin count, hematocrit count, leukocyte count, leukocyte differential, phagocytic index, and water quality. The results showed that the leukocyte differentiation of tilapia after exposure to bacteria ranged from 1-14%, and treatment E produced the highest differential value. Furthermore, for leukocytes and erythrocytes, the highest were shown in treatment E, namely 43,650 cells/m3 and 38,200 cells/ml3, and treatment D, namely 4.51x106 cells/mm3 and 3.06x106 cells/mm3.
Keywords: tilapia, Red fruit, bacterial disease, streptococcus
