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All Journal Journal of Fish Health Jurnal Perikanan
Arini Resti Fauzi
Fisheries Cultivation Study Program, Department of Marine Science and Fisheries, Pontianak State Polytechnic
Agriculture, Biological Sciences & Forestry

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The Effect of Crude Jackfruit (Artocarpus heterophyllus) Leaf Extract on Pseudomonas fluorescens Bacteria In Vitro Nilakandhi, Tania; Laily, Anggita Noer; Hidayati, Desy Amalia; Sumiana, I Kadek; Riyadi, Farid Mukhtar; Fauzi, Arini Resti
Journal of Fish Health Vol. 5 No. 4 (2025): Journal of Fish Health
Publisher : Aquaculture Department, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jfh.v5i4.8673

Abstract

Cultivation activities often experience obstacles due to bacterial disease attacks, one of which is caused by P. fluorescens bacteria. Commercial treatment efforts include the use of antibiotics, but this can cause bacterial resistance. Therefore, an alternative treatment that is more environmentally friendly but can still be used as medicine is needed, namely the use of natural ingredients such as jackfruit (A. heterophyllus) leaves. This study aims to determine the effect of crude jackfruit (A. heterophyllus) leaf extract on P. fluorescens bacteria in vitro. This study used an experimental method with a Completely Randomized Design (CRD) consisting of 5 treatments, 2 controls, and 3 replications. The control treatment consisted of a positive control (Tetracycline 30 ppm), and a negative control (only using disc paper), as well as 5 different extract dose treatments, namely treatment A (60 ppm), treatment B (120 ppm), treatment C (180 ppm), treatment D (240 ppm) and treatment E (300 ppm). The results of the study showed that the use of crude jackfruit (A. heterophyllus) leaf extract affected P. fluorescens bacteria. The relationship between the use of crude jackfruit (A. heterophyllus) leaf extract with different doses and the resulting inhibition zone showed a quadratic regression pattern with the equation y = -0.0001x2 + 0.05x + 6.327.
THE EFFECT OF DIFFERENT SALINITY ON THE GROWTH AND SURVIVAL OF VANNAMEI SHRIMP (Litopenaeus vannamei) IN SUKAMARA REGENCY Wahyu Wira Pratama; M. Faiq Ash Shidiq; Rahmad Hidayat; Dwiayu Juliati Djuko; Arini Resti Fauzi; Ayu Rahmadhani; Muchammad Andi Ali Ridho
Vol 16 No 1 (2026): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v16i1.1953

Abstract

Udang vanamei (Litopenaeus vannamei) merupakan salah satu komoditas akuakultur utama di dunia. Kabupaten Sukamara merupakan Kabupaten unggulan untuk produksi budidaya udang Vannamei di Provinsi Kalimantan Tengah. Udang vanname termasuk dalam organisme euryhaline, artinya mampu bertahan pada salinitas 0.5–50 ppt, tetapi pertumbuhan optimal umumnya dilaporkan pada kisaran 15–25 ppt. Mekanisme osmoregulasi udang memungkinkan mereka menyesuaikan tekanan osmotik tubuh dengan lingkungan, tetapi proses ini memerlukan energi ekstra. Pada salinitas di luar kisaran optimal, energi yang seharusnya dialokasikan untuk pertumbuhan teralihkan untuk mempertahankan keseimbangan ion, sehingga mengurangi laju pertumbuhan. Penelitian ini bertujuan untuk menguji pengaruh salinitas berbeda terhadap pertumbuhan dan kelangsungan hidup udang vanamei. Penelitian ini dilakukan di Laboratorium dan Workshop Budidaya Ikan PSDKU Politeknik Negeri Pontianak di Kabupaten Sukamara selama 4 bulan mulai dari persiapan hingga analisa data. Metode yang digunakan penelitian adalah rancangan acak lengkap yang terdiri dari 3 perlakuan salinitas yang berbeda dan 4 ulangan. Hasil tertinggi kinerja pertumbuhan terdapat pada P3 (salinitas 20 ppt) diikuti P2, dan P1. Sedangkan kelulusanhidup tidak menunjukkan adanya perbedaan yang signifikan, dengan kelulusan tertinggi pada perlakuan P3 sebesar 85%, serta diikuti P1, dan P2 sebesar 75%. Parameter kualitas air menunjukkan bahwa kualitas air budidaya udang masih dalam kondisi optimal yang menunjukkan bahwa suhu berkisar antara 26-28oC, pH berkisar antara 7.8-8.2, dan oksigen terlarut (DO) berkisar antar 10.4-10.9 mg/L.
Co-Authors Ayu Rahmadhani Desy Amalia Hidayati Dwiayu Juliati Djuko Laily, Anggita Noer M. Faiq Ash Shidiq Muchammad Andi Ali Ridho Nilakandhi, Tania Rahmad Hidayat Riyadi, Farid Mukhtar Sumiana, I Kadek Wahyu Wira Pratama