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All Journal Al-Qalbu: Jurnal Pendidikan, Sosial dan Sains
Erwandani, Erwandani
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Agriculture, Biological Sciences & Forestry Education Environmental Science Industrial & Manufacturing Engineering Social Sciences

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Journal : Al-Qalbu: Jurnal Pendidikan, Sosial dan Sains

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PENGARUH PERBEDAAN WARNA CAHAYA LAMPU TERHADAP PERTUMBUHAN NANNOCLOROPSIS SP.: The Effect Of Different Colors Of Lighton The Growth Of Nannocloropsis sp. Erwandani, Erwandani; Sumahiradewi, Luh Gede; Astuti, Ni Kadek Puji; Nufus, Charirun
Al-Qalbu: Jurnal Pendidikan, Sosial dan Sains Vol. 2 No. 2 (2024): Oktober 2024
Publisher : Yayasan Al-Amin Qalbu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59896/qalbu.v2i2.114

Abstract

One natural food whose presence is very important in aquatic ecosystems is phytoplankton. Nannochloropsis sp. is one of the microalgae that was developed as a natural food source. The nutritional content of Nannochloropsis sp. quite high where the protein content reaches 52.11%, carbohydrates 16%, fat 27.64%, vitamin C 0.85%, and chlorophyll-a 0.89%. As microalgae that grow through the process of photosynthesis, light is an important substance in their growth. This research used the experimental method Completely Randomized Design (CRD). Includes 4 treatments and 4 repetitions to obtain 16 experimental units. Treatment P1 uses red light, P2 uses yellow light, P3 uses blue light, and P4 uses white light. The data measured in this study were: nannocloropsis density, relative growth and self-doubling time. P1 gave the best results with an average density of 143,250 cells/mL, relative growth of 51.20%, and self-doubling time of 55 hours. Based on the results of the analysis of variance or ANOVA test, this research shows that differences in the color of light have a significant effect on population density and relative growth of Nannocloropsis sp. but it has no real effect on the self-doubling time. Furthermore, the results of water quality measurements such as temperature ranged between 27-29 ̊C, pH 8-8.2, DO 4.3-4.5, and salinity 35-37 ppt.
Co-Authors Astuti, Ni Kadek Puji Nufus, Charirun Sumahiradewi, Luh Gede