The Effect of Giving Various Natural Sources of ß-Carotene to Increased Color Intensity on the Oranda Goldfish (Carassius auratus)

This research aims to examine the effect of adding various sources of natural ß-Carotene obtained from sweet potato flour, carrot flour and pumpkin flour to the color brightness of Goldfish. The research was carried out from December 2021 to February 2022 at the Aquatic Animal Physiology Laboratory Building 2, Faculty of Fisheries and Marine Sciences, Padjadjaran University. The experimental design used in this study was a completely randomized design (CRD) with five treatments and three replications. The treatments were negative control (A), positive control (B), 10% sweet potato flour (C), 10% carrot flour (D) and 10% pumpkin flour (E). Maintenance with treatment on the test fish was carried out for 60 days. Parameters observed included color brightness observed using Toca Color Finder (TCF), growth, life, and air quality (Temperature, pH, Dissolved Oxygen). The results showed that the addition of various sources of natural carotene in the feed had an effect on increasing the brightness of the color of the Oranda Goldfish (Carasius auratus). The highest value of increasing fish color brightness was found in treatment E with pumpkin flour as a natural source of ß-Carotene, namely 3.2 in the head, 3.3 in the body and 2.5 in the tail. Survival rate in this study is 100%. The water quality parameter values ​​are in good condition for the growth and survival rate of goldfish. Based on observations of water quality the results of temperature ranged from 24.2°C - 28°C, pH ranged from 6.88-7.62 and Dissolved Oxygen ranged from 5.8-8.0 mg/L.