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All Journal Journal of Fish Health Journal of Fisheries & Marine Jurnal Perikanan
Fauzi, Arini Resti
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Effect of Dayak Onion (Eleutherine bulbosa (Mill.) Urb.) on the Immune Response and Gene Expression of Nile Tilapia (Oreochromis niloticus) Infected with Aeromonas hydrophila Fauzi, Arini Resti; Yuhana, Munti; Widanarni, Widanarni; Setiawati, Mia; Afiff, Usamah
Jurnal Ilmiah Perikanan dan Kelautan Vol. 16 No. 1 (2024): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v16i1.44079

Abstract

Abstract Dayak onion (Eleutherine bulbosa (Mill.) Urb.) has the potential to be an immunostimulant to benefit fish health. This study aimed to evaluate the effectiveness of dietary supplementation with the powder and crude ethanol extracts of Dayak onion on the hematology and immune response parameters of Nile tilapia challenged with Aeromonas hydrophila. The research used a completely randomized design with six treatments and three replications. Nile tilapias were fed with Dayak onion (w/v) consisting of powders of 5% (P5), 10% (P10), and 15% (P15), while crude extract was 0.5% (E05) and given during rearing for 30 days. Positive control (C+) and negative control (C-) were used without Dayak onion. Nile tilapia in treatment C+, P5, P10, and P15 were injected with A. hydrophila 10⁶ CFU mL⁻1, while that in treatment C- was injected with phosphate buffered saline (PBS) intramuscularly. The results showed that the dietary with 15% powder and 0.5% crude extract significantly improved the hematology and immune response parameters compared to the control after the challenge against A. hydrophila (P<0.05). Dayak onion supplementation effectively increased the health status based on hematology and immune response parameters of Nile tilapia against A. hydrophila infection. Highlight Research Dayak onion has significant potential to improve nonspecific immunity in fish. Dayak onion improves hematology and immune response of Nile tilapia. Dayak onion can significantly regulate the immune system against A. hydrophila infection. Dayak onion significantly increases the production of the gene expression of IL-1β and TNF-α.
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 Pratama, Wahyu Wira; Shidiq, M. Faiq Ash; Hidayat, Rahmad; Djuko, Dwiayu Juliati; Fauzi, Arini Resti; Rahmadhani, Ayu; Ridho, Muchammad Andi Ali
Jurnal Perikanan Unram 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

Vannamei shrimp (Litopenaeus vannamei) is one of the world's leading aquaculture commodities. Sukamara Regency is a leading regency for whiteleg shrimp cultivation in Central Kalimantan Province. Vannamei shrimp are euryhaline organisms, meaning they can survive in salinities ranging from 0.5 to 50 ppt, but optimal growth is generally reported to be in the range of 15 to 25 ppt. Shrimp's osmoregulation mechanism allows them to adjust their body's osmotic pressure to the environment, but this process requires extra energy. At salinities outside the optimal range, energy allocated for growth is diverted to maintaining ion balance, thus reducing growth rate. This study aimed to examine the effect of different salinities on the growth and survival of whiteleg shrimp. This research was conducted at the PSDKU Sukamara Fish Farming Laboratory and Workshop over a four-month period, from preparation to data analysis. The method used in this study was a completely randomized design consisting of 3 different salinity treatments and 4 replications. The highest growth performance results were found in P3 (salinity 20 ppt) followed by P2, and P1. While survival did not show any significant difference, with the highest survival rate in P3 treatment at 85%, followed by P1, and P2 at 75%. Water quality parameters showed that the water quality of cultivated fish was still in optimal condition, which showed that the temperature ranged between 26-28 oC, pH ranged between 7.8-8.2, and DO ranged between 10.4-10.9 mg/L.
Co-Authors Afiff , Usamah Desy Amalia Hidayati Djuko, Dwiayu Juliati Laily, Anggita Noer Mia Setiawati MUNTI YUHANA Nilakandhi, Tania Pratama, Wahyu Wira Rahmadhani, Ayu Ridho, Muchammad Andi Ali Riyadi, Farid Mukhtar Shidiq, M. Faiq Ash Sumiana, I Kadek WIDANARNI WIDANARNI