Open AccessHatching and harvesting techniques for Artemia cysts with different effects of salinity in the district of Situbondo, East Java
Author(s) -
Amelia Bahr,
Wahyu Isroni,
Nurfadhillah insan maulida
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/718/1/012037
Subject(s) - hatchery , biology , fishery , hatching , brackish water , shrimp , aquaculture , artemia salina , anostraca , seawater , salinity , zoology , fish <actinopterygii> , crustacean , ecology , branchiopoda , chemistry , cladocera , organic chemistry , toxicity
Artemia sp. is a natural food that is very important in the hatchery of marine fish, crustaceans, freshwater fish consumption and ornamental fish. This happens because Artemia has a high nutritional value and the size that matches the mouth opening of almost all types of fish larvae. Artemia can be applied in a variety of fish and shrimp hatcheries. Good seawater, brackish and fresh. The advantage of Artemia compared to other natural foods in aquaculture is that they are traded in the form of cysts, so they can be used at any time if needed. The specialty of Artemia sp. as plankton is to have tolerance (the ability to adapt and defend themselves) in a very wide range of salt levels. At very high salt levels where no organism can survive, it turns out that Artemia sp. can tolerate it. The method used is an experimental method with the experimental design used is a Completely Randomized Design (CRD) with 3 replications and 5 treatments namely 15 ppt, 45 ppt, 60 ppt, 75 ppt 90 ppt and 30 ppt as a control. While the supporting parameters are water quality in culture media which includes temperature, pH, and oxygen.