The Effect of Differences in the Addition of Astaxanthin and Several Sources of Natural ß-carotene in Increasing Color Intensity of Koi Fish (Cyprinus carpio L.)

This study aimed to examine the effect of differences in the addition of astaxanthin and several natural sources of ß-carotene taken from shrimp head flour and marigold flower flour on the color intensity of koi fish. The research was carried out from January 2022 to March 2022 at the Aquaculture Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Indonesia. This study used an experimental method with a completely randomized design (CRD) consisting of four treatments and three replications. The treatments given are control (A), Astaxanthin 0.02% (B), Shrimp Head Flour 10% (C), and Marigold Flower Flour 1.5% (D). Feding of koi fish was carried out for 60 days. Parameters observed included color brightness observed using Toca Color Finder (TCF), survival rate, growth and water quality (temperature, DO, and pH). The results showed that each treatment gave a good effect in increasing the color of koi fish. The addition of astaxanthin 0.02% showed the highest value with an increase in color score of 2.2 on the head and 1.2 on the body. The highest survival rate was in the treatment of adding astaxanthin 0.02% and marigold flower flour 1.5% with a value of 100%. The highest fish growth value was in the addition of shrimp head flour 10% treatment with a weight growth value of 1.938 g and a length growth value of 0.852 cm. The water quality parameter values ​​(temperature: 27-30℃, DO 5.3-7.8 mg/L, and pH: 6.7-7.9) were in normal conditions.