PENGARUH PENAMBAHAN DOSIS TEPUNG BUAH PEPAYA (Carica papaya L.) PADA PAKAN KOMERSIAL TERHADAP TINGKAT KECERAHAN WARNA IKAN GUPPY (Poecilia reticulata)

    Jihan Alimah, - (2025) PENGARUH PENAMBAHAN DOSIS TEPUNG BUAH PEPAYA (Carica papaya L.) PADA PAKAN KOMERSIAL TERHADAP TINGKAT KECERAHAN WARNA IKAN GUPPY (Poecilia reticulata). S1 thesis, Universitas Pendidikan Indonesia.

    Abstract

    Penelitian ini bertujuan untuk mengetahui pengaruh penambahan dosis tepung buah pepaya (Carica papaya L.) ke dalam pakan komersial terhadap tingkat kecerahan warna ikan guppy (Poecilia reticulata). Penelitian ini menggunakan metode eksperimen dengan rancangan acak lengkap (RAL) yang terdiri dari empat perlakuan dan tiga ulangan, yaitu : K(kontrol, tanpa tepung buah pepaya), A (penambahan 5% tepung buah pepaya), B (penambahan 10% tepung buah pepaya), dan C (penambahan 15% tepung buah pepaya). Pengamatan dilakukan selama 28 hari pemeliharaan. Parameter yang diamati adalah tingkat kecerahan warna ikan guppy yang diukur secara kuantitatif menggunakan analisis nilai warna RGB (Red, Green, Blue) pada bagian tubuh ikan (kepala, badan, sirip punggung, dan sirip ekor) melalui perangkat lunak GIMP (GNU Image Manipulation Progr). Hasil penelitian menunjukkan bahwa penambahan tepung buah pepaya dalam pakan tidak berpengaruh nyata terhadap peningkatan kecerahan warna ikan guppy. Peningkatan kecerahan warna tertinggi didapat oleh perlakuan C dengan penambahan tepung buah pepaya 15g. Nilai peningkatan pada bagian kepala sebesar 26.24%±14.2ᵃ, bagian badan sebesar 15.76%±5.2ᵃ, bagian sirip punggung sebesar 15.92%±5.9ᵃ dan bagian sirip ekor sebesar 21.17±2.9ᵃ . This study aimed to determine the effect of adding papaya fruit powder (Carica papaya L.)to commercial feed on the color brightness level of guppy fish (Poecilia reticulata). The research was conducted using an experimental method with A completely randomized design (CRD) consisting of four treatments and three replications, namely : K(control, without papaya fruit powder), A (addition of 5% papaya fruit powder), B (addition of 10% papaya fruit powder), and C (addition of 15% papaya fruit powder). Observations were carried out for 28 days of rearing. The parameter observed was the color brightness level of guppy fish, measured quantitatively using RGB (Red, Green, Blue) color value analysis on different parts of the fish body (head, body, dorsal fin, and caudal fin) through GIMP software. The results showed that the addition of papaya fruit powder to the feed did not have A significant effect on increasing the color brightness of guppy fish. The highest color brightness increase was obtained in treatment C with the addition of 15 g of papaya fruit powder. The percentage increase in the head was 26.24%±14.2ᵃ, in the body 15.76%±5.2ᵃ, in the dorsal fin 15.92%±5.9ᵃ, and in the caudal fin 21.17%±2.9ᵃ.

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    Official URL: https://repository.upi.edu/
    Item Type: Thesis (S1)
    Additional Information: https://scholar.google.com/citations?hl=en&user=IYZ3WWgAAAAJ&scilu=&scisig=ACUpqDcAAAAAaLUZShRUW7iJuYmwQgJxLlTUppA&gmla=AH8HC4yw5TASO28cctMYVBnGaZ4DUhdBrfO8fIPTA7RljukoxSU-rtiVvVUupx4lNdcmD30lb24NtgvFQBtKVhXQBow9hTAS7r0VTOI&sciund=7557672051122378200 ID SINTA DOSEN PEMBIMBING MAD RUDI, S.Pd., M.Si. : 6746212 AHMAD BENI ROUF, S.Pi., M.Si. : 6867144
    Uncontrolled Keywords: ikan guppy, pakan alami, RGB, tepung pepaya, warna ikan fish coloration, guppy fish, natural feed, papaya flour, RGB
    Subjects: L Education > L Education (General)
    Divisions: UPI Kampus Serang > S1 Pendidikan Kelautan dan Perikanan
    Depositing User: JIHAN ALIMAH
    Date Deposited: 08 Sep 2025 04:49
    Last Modified: 08 Sep 2025 04:49
    URI: http://repository.upi.edu/id/eprint/136919

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