The utilization of kopasanda (Chromolaena odorata) leaf flour to inhibit bacterial population and increase the growth of tiger shrimp Penaeus monodon in the pond Harlina Harlina, Rosmiati Rosmiati, Andi Hamdillah
Universitas Muslim Indonesia
Abstract
One of the bacterial diseases faced by the cultivation of tiger shrimp is vibriosis. This study investigated the efficiency of using Chromolaena odorata leaf flour as a natural antibacterial agent and promoter for tiger shrimp Penaeus monodon growth. Shrimp was given artificial feed for 120 days with one of two feeds- diet without kopasanda leaf flour (control) or diet with leaf flour kopasanda. After 30 days of maintenance, there was an increase in vibrio population (105 CFU/ mL) on maintenance water in control ponds. By comparison, the number of Vibrio sp. in the experimental pond water was relatively constant at 102 CFU/ mL, and there were no drastic changes until the end of maintenance. Artificially fed shrimp enriched with kopasanda leaf flour showed a 1.08 times higher increase in specific growth rate (SGR) than the control group after 30 days of maintenance. After 120 days of maintenance, fed shrimp enriched with kopasanda leaf flour also showed an average specific growth rate of 5.92% with an average growth of 0.20 g day-1. The utilization of feed enriched with kopasanda leaf flour provides benefits to reduce Vibrio sp. and improve shrimp growth performance.
