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Abstract

The aim of the study was to investigate the effect of different types of carbohydrates on growth,
survival, feed efficiency and fish production (Pangasius pangasius), in the biofloc system with zero-water exchange. Added carbohydrates were tapioca, molasses, bran and cornstarch which were set at level of 25% of the theoretical adding quantity. A total of 6000 fish larvae used in this experiments. Complete Randomized Designed was used with four treatments and three replications. Twelve tanks were used in which each tank was
a cylinder tank (1814.92 L) and each tank contained 500 fish. The results showed that the concentrations of ammonia and nitrite differ significantly in the experimental tank with added maize when compared to the other carbohydrate sources. The nitrate levels showed that high concentration was observed in the maize treatments compare to tapioca and molasses treatments, however it was not significantly different than that of rice bran treatments. The floc volume stabilized after about 3 weeks in the BFT tanks. Different carbon sources had resulted in different proximate floc composition tendencies. The highest fish yield obtained in molasses treatments which were highest compare to all carbohydrate treatments, whilst tapioca, rice bran, and maize treatments were not significantly different.

Keywords

Pangasius, carbon sources, zero water-exchange

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Copyright (c) 2019 Aquacultura Indonesiana

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Author Biographies

Purnama Sukardi, Jenderal Soedirman University, Purwokerto, Indonesia

Department of Aquaculture

Norman A. Prayogo, Jenderal Soedirman University, Purwokerto, Indonesia

Depatrment of Aquatic Resources Management

Taufik Budhi Pramono, Jenderal Soedirman University, Purwokerto, Indonesia

Department of Aquaculture

Agung Sudaryono, Diponegoro University, Semarang, Indonesia

Department of Aquaculture, Faculty of Fisheries and Marine Science

Taufan Harisman, Jenderal Soedirman University, Purwokerto, Indonesia

Department of Marine Science, Faculty of Fisheries and Marine Science

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