scholarly journals THE EFFECTIVENESS OF PROTECTIVE POWER OF STARFRUIT (Averrhoa bilimbi) JUICE IN CATFISH AGAINST MOTILE AEROMONAS SEPTICEMIA DISEASES

2021 ◽  
Vol 1 (1) ◽  
pp. 6-11
Author(s):  
Sefti Heza Dwinanti ◽  
Ratu Brata T. Mengkrin ◽  
Ade Dwi Sasanti
Keyword(s):  
Vitamin C ◽  
Feed Efficiency ◽  
Fruit Juice ◽  
Challenge Test ◽  
Feeding Duration ◽  
Live Feed ◽  
Star Fruit ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Control

Starfruit contains active ingredients such as flavonoids, phenols, antioxidants and vitamin C so that it can be used as an immunostimulant in catfish farming activities. Motile Aeromonas Septicemia (MAS) is one of the obstacles that can cause catfish farming losses. This study aims to determine the effect of differences in timing of feeding containing starfruit juice to protect catfish from MAS disease. The study was designed using a completely randomized design (CRD) consisting of 6 treatments (P) in the form of feeding duration containing starfruit for 7 days (P1), 14 days (P2), 21 days (P3), 28 days (P4). and 35 days (P5) and control of feeding without star fruit juice (P0). The research was carried out at the Aquaculture Laboratory, Sriwijya University. The dose of star fruit juice mixed in the feed is 300 mL.Kg-1 while the catfish used is 8-12 cm in size. The challenge test used Aeromonas hydrophilla bacteria with a density of 108 CFU.mL-1 which was injected as much as 0.5 mL.tail-1 intramuscularly. The results showed that administration containing starfruit juice for 28 days provided the best protection. Based on the hematological test the day before and before infection, the delta decreased the hematocrit by 3% and the delta decreased the erythrocyte count by 3,103 cells.mL-1. In addition, live feed after infection was 100%, prevalence was 17.78% and there was no effect of giving starfruit juice on growth and feed efficiency.

scholarly journals Pengaruh Suhu Pasteurisasi terhadap Warna, Kandungan Vitamin C dan Betakaroten pada Sari Buah Belimbing Nanas

2021 ◽  
Vol 1 (3) ◽  
pp. 162-168
Author(s):  
Giri Halimah ◽  
Mazarina Devi ◽  
Issutarti Issutarti
Keyword(s):  
Vitamin C ◽  
Fruit Juice ◽  
Beta Carotene ◽  
B Value ◽  
Temperature Treatment ◽  
Carotene Content ◽  
Star Fruit ◽  
Randomized Design ◽  
The City ◽  
High Processing

The production of star fruit and pineapple in the city of Blitar is very high. Processing the fruit into pineapple star fruit juice is an attempt to utilize the fruit so that it is not damaged when production is very much. The purpose of this study was to analyze the effect of pineapple star fruit juice pasteurization temperature on color, vitamin C content and beta-carotene content of star fruit juice. This research is experimental research. The research design used was a completely randomized design (design), with one treatment, namely temperature pasteurization, which consisted of 3 levels, namely 70°C, 80°C, 90°C, each repeated 2 times. Observations were made on the physical properties of the color, the content of vitamin C and the content of beta-carotene. Data obtained from the laboratory, then analyzed using ANOVA, if a trial occurs with the DMRT test. The results showed that the pasteurization temperature influenced color, vitamin C content and beta carotene content of pineapple star fruit juice. In the pasteurization temperature treatment of 90°C, the highest level of color awareness (L) was 48.89) and the lowest reddish color level (value (a +) was 0.38). In the pasteurization temperature treatment of 70°C, the highest yellow level (highest (b +) value 5.725), the highest Vitamin C content (1,111mg) and the highest beta-carotene content (1.13 mg). From this research it can be denied that the brighter color of the 90°C pasteurization temperature treatment, the highest content of Vitamin C and beta-carotene content can be obtained from the pasteurization temperature measurement of 70°C.   Produksi buah belimbing dan buah nanas di kota Blitar cukup melimpah. Pengolahan buah buah ini menjadi sari buah belimbing nanas merupakan usaha untuk memanfaatkan buah agar tidak rusak ketika produksi melimpah. Tujuan penelitian ini adalah untuk menganalisis pengaruh suhu pasteurisasi sari buah belimbing nanas terhadap warna, kandungan vitamin C dan betakaroten sari buah belimbing nanas. Penelitian ini adalah penelitian eksperimen. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL), dengan satu perlakuan yaitu suhu pasteurisasi, yang terdiri dari 3 tingkat, yaitu 70°C, 80°C, 90°C, masing masing diulang 2 kali pengulangan. Pengamatan dilakukan terhadap sifat fisik warna, kandungan Vitamin C dan kandungan betakaroten. Data pengamatan yang didapat dari laboratorium, kemudian dianalisis menggunakan ANOVA, jika terjadi perbedaan dilanjutkan dengan uji DMRT. Hasil penelitian menunjukkan bahwa suhu pasteurisasi yang berbeda berpengaruh terhadap warna, kandungan Vitamin C dan kandungan betakaroten sari buah belimbing nanas. Pada perlakuan suhu pasteurisasi 90°C, didapatkan tingkat kecerahan warna tertinggi (nilai (L) sebesar 48,89) dan tingkat warna kemerahan terendah ( nilai (a+) sebesar 0,38). Pada perlakuan suhu pasteurisasi 70°C, didapatkan tingkat warna kekuningan tertinggi (nilai (b+) sebesar 5,725), kandungan Vitamin C tertinggi (1,111mg) dan kandungan betakaroten tertinggi (1,13 mg). Dari penelitian ini dapat disimpulkan bahwa warna yang lebih cerah didapatkan dari perlakuan suhu pasteurisasi 90°C, kandungan Vitamin C dan kandungan betakaroten tertinggi didapatkan dari perlakuan suhu pasteurisasi 70°C. Saran dari penelitian ini adalah untuk menggunakan suhu pasteurisasi 70°C.

scholarly journals Pengaruh waktu aplikasi dan konsentrasi penambahan sari buah jambu biji merah (Psidium guajava L.) terhadap kefir susu kambing

Agromix ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 1-8
Author(s):  
Wiwik Endah Rahayu ◽  
Siti Halimatu Sa’diyah ◽  
Atika Romalasari
Keyword(s):  
Vitamin C ◽  
Fruit Juice ◽  
Goat Milk ◽  
Psidium Guajava ◽  
Test Results ◽  
Application Time ◽  
Color Test ◽  
Randomized Design ◽  
Test Parameters ◽  
Completely Randomized Design

Red guava is generally processed into fruit juice. Fruit juice can be used as an additional ingredient in making goat milk kefir to increase public interest in goat milk. The purpose of this study was to determine the effect of application time and concentration of addition of red guava juice on levels of TAT, vitamin C, pH and hedonic kefir test. The research method used completely randomized design (CRD) with 4 treatments 3 replications. The treatments given are giving fruit juice before fermentation with 10% concentration (P1), giving fruit juice before fermentation with 30% concentration (P2), giving fruit juice after fermentation with 10% concentration (P3) and giving fruit juice after fermentation with 30% concentration (P4). Data analysis for TAT, vitamin C, pH and hedonic test parameters analyzed by ANOVA followed by duncan tests. Application time and concentration of addition of red guava juice have a significant effect on TAT, Vitamin C and pH.. Based on the hedonic test results, the combination of adding fruit juice after fermentation with 30% concentration has the highest value with a color test value of 3.55 (like moderately), aroma 2.98 (neither like), a taste of 3.53 (like moderately), thickness of 3.29 (neither like) and overall like 3,6 (like moderately). Addition of juice after fermentation with a concentration of 30% has TAT ​​(1.65%), Vitamin C (94.13 mg) and pH (4.00).

scholarly journals EFISIENSI PAKAN, PERTUMBUHAN, KELANGSUNGAN HIDUP DAN RESPON IMUN IKAN PATIN (Pangasius sp.) YANG DIBERI PAKAN BERSINBIOTIK

2018 ◽  
Vol 5 (2) ◽  
pp. 140-154
Author(s):  
Enromauli Pangaribuan ◽  
Ade Dwi Sasanti ◽  
Mohamad Amin
Keyword(s):  
Immune Response ◽  
Aeromonas Hydrophila ◽  
Feed Efficiency ◽  
Clinical Symptoms ◽  
Challenge Test ◽  
Growth And Survival ◽  
Randomized Design ◽  
Commercial Feed ◽  
Completely Randomized Design

ABSTRACTSynbiotic is a combination of probiotics and prebiotics can improve the feed efficiency, growth, survival and BAL population of fish.  The purpose of this research was to know the effect of synbiotic feed to feed efficiency, growth, survival and immune response of catfish. This research conducted on October to December 2016 in Laboratorium Dasar Perikanan, Departement of Budidaya Perairan, Faculty of Agriculture, Sriwijaya University. The method used in the research is Completely Randomized Design (CRD) with six treatments and three replications. Catfish with synbiotic feed that treatment with the addition of commercial feed with synbiotic P0 (Control), P1 (2.5 ml  Prebiotics + Probiotics 6 ml /kg), P2 (5.0 ml  Prebiotics + Probiotics 6 ml /kg), P3 (7.5 ml  Prebiotics + Probiotics 6 ml /kg), P4 (10.5  ml  Prebiotics + Probiotics 6 ml /kg) and P5 (12.5 ml  Prebiotics + Probiotics 6 ml /kg) for 30 days. The observed parameters were feed efficiency, growth, survival, BAL populations in the gut and clinical symptoms after challenge test. The results showed that provision addition of synbiotic in feed give significant effect to feed efficiency, growth and survival of catfish. The treatment P2 with synbiotic feed (5.0 ml Prebiotics + 6 ml Probiotics /kg) gives the feed efficiency (39,27%), the highest growth of weight (4.38 g), the highest growth of length (1.74 cm),  the survival (97.78%), LAB (Lactid Acid Bacteria)  population (3.51 x 104 CFU.mL-1) and survival after test challenge with A. hydrophila (86.67%).  Keywords: Sinbiotic, Pakan, Pangaius sp, Aeromonas hydrophila

scholarly journals Karakterisasi Mutu Kimiawi, Mikrobiologi Dan Sensori Sari Buah Campuran Nanas Dan Semangka

2015 ◽  
Vol 7 (1) ◽  
pp. 18-23
Author(s):  
Yusmarini Yusmarini ◽  
Emrinaldi Emrinaldi ◽  
Vonny Setiaries Johan
Keyword(s):  
Vitamin C ◽  
Sensory Quality ◽  
Fruit Juice ◽  
Ph Value ◽  
Pineapple Juice ◽  
Watermelon Juice ◽  
Randomized Design ◽  
Treatment Research ◽  
Completely Randomized Design

(Chemical, Microbiological And Sensory Characteristics Of Mixed Pineapple And Watermelon Juice)ABSTRACT. Fruit juice is widely known as beverage that rich of vitamins. The aims of this study were to determine the chemical, microbiological and sensory quality of pineapple juice mixed with watermelon juice and to find the best treatment. Research was conducted experimentally using a completely randomized design with five treatments and three replications. The results showed that increasing watermelon juice will increase the moisture content and pH value, on the other hand will decrease total dissolved solids and vitamin C. Overall sensory panelists liked the mix of pineapple juice and watermelon juice, but in terms of vitamin C the best treatment was pineapple juice and watermelon juice with the ratio of 1.75: 0.25 which have sour taste.

Pengaruh Penambahan Tepung Temulawak (Curcuma xanthoriza) dalam Ransum Terhadap Efisiensi Pakan Sapi Peranakan Simmental

2020 ◽  
Vol 4 (1) ◽  
Author(s):  
Novi Eka Wati ◽  
Mashuri Yusuf
Keyword(s):  
Body Weight ◽  
Feed Efficiency ◽  
Crude Protein ◽  
Body Weight Gain ◽  
Feed Additive ◽  
Feed Cost ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Control ◽  
Average Body

The aim of the study was to know the effect of Curcuma xanthorhiza as herbal feed additive in the rations on dry matter consumption, body weight gain, feed efficiency and feed cost pergain of Simmental cross cattle. The research was conducted at PGS. Joe Cipir Jati Indah Village, Tanjung Bintang District, South Lampung Regency. The experimental used 12 male Simmental Cross Cattle with an average body weight of 166.25 ± 6.27 kg. The study used a quantitative method with a completely randomized design with 3 treatments and 4 replications. They were fed a complete feeding with control rations + 0% temulawak flour (P0), control ration + 1.5% temulawak flour (P1) and control ration + 3% temulawak flour (P2). The control ration is the usual ration given by farmers every day containing 8.35% crude protein and 59.63% TDN. The study was conducted for 5 weeks, 1 week period of adaptation and 4 weeks period of data collection. The results showed that the addition of temulawak flour had a significant effect (P

scholarly journals Efektifitas Pertumbuhan Benih Betok (Anabas testudineus) Menggunakan Vitamin C dan D sebagai Suplemen Pakan

2019 ◽  
Vol 7 (2) ◽  
Author(s):  
Helmizuryani Helmizuryani ◽  
Meika Puspitasari ◽  
Khusnul Khotimah
Keyword(s):  
Vitamin D ◽  
Survival Rate ◽  
Vitamin C ◽  
Feed Efficiency ◽  
Vitamin Supplement ◽  
Anabas Testudineus ◽  
Growth And Survival ◽  
Climbing Perch ◽  
Randomized Design ◽  
Completely Randomized Design

Helmizuryani et al, 2018. Growth Effectivity of Climbing Perch (Anabas testudineus) Used Vitamin C and D as Feed Suplement. JLSO 7(2): The added of vitamin in feed is expected to increase the feed efficiency ,growth and survival of climbing perch (Anabas testudineus). This research was conducted to analysis the effectivity of vitamin supplement to increased the growth and survival of climbing perch (Anabas testudineus). The method used was an experimental method, with Completely Randomized Design (CRD), and three levels of treatment. The research carried out at Fish Hatchery Unit named Mulia on Plaju district, Palembang city. It's started from March until May 2018. The treatment used vitamin C and D gives the doses differentiation, that were V1 (doses of vitamin C 125 mg/kg feed), V2 (doses of vitamin D 375 mg/kg feed), and V3 (doses of vitamin C + D 125 mg/kg feed and 375 mg/kg feed). The growth analysis parameter was the growth of length, weight, and survival rate. The results that showed the best growth and survival of climbing perch (Anabas testudineus) were vitamin D and C, where best mass on V3 about 3,89 g. While the lowest on V1 about 2,7g. The best growth length on V3 about 4,61 cm, otherwise the weakest on V1 about 3,85 cm. The survival rate was highest on V3 about 88,33% and the lowest on V2 about 83,33%. Vitamin required for a fish body to carry out metabolism, but if overuses could be hipervitaminosis. 

Effect of Ethephon and Packaging Practices On Ripening of Mango cv. Maldah

2021 ◽  
Vol 19 (1) ◽  
pp. 155-163
Author(s):  
S Sapkota ◽  
D Kc ◽  
H Giri ◽  
M Saud ◽  
M Basnet ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Control Treatment ◽  
Quality Performance ◽  
Plastic Packaging ◽  
Randomized Design ◽  
Acid Ratio ◽  
Ethephon Treatment ◽  
Completely Randomized Design ◽  
And Control ◽  
Juice Content

The present research was conducted on two factor Completely Randomized Design (CRD) with eight treatments and three replications. A set of experiments were carried out to evaluate the effect of postharvest ethephon treatment and packaging on ripening of mango cv. Maldah. The treatments consisted of ripening agent i.e., ethephon and control treatment under different packaging condition i.e., fiber with hole, fiber without hole, plastic with hole and plastic without hole. The result revealed that different packaging condition and ripening agents influenced the ripening behavior of mango. The highest TSS (15.26), sugar-acid ratio (23.66) and juice content (126.05) were recorded with fiber (without hole) and the lowest TSS (12.60), sugar-acid ratio (9.01) and juice content (116.05) with plastic (without hole). The highest TA (1.44) was recorded with plastic (without hole) and the lowest (0.66) with fiber (without hole). Similarly, the highest BT (2.83) was recorded with fiber (with hole) and the lowest (1.66) with plastic (without hole). Firmness, sweetness, TSS and juice content were the highest with the interaction effect of fiber bag (without hole) and ethephon treatment. In conclusion, mango fruits with ethephon treatment packed in fiber bag (without hole) enhances quality and ripening of mango whereas under controlled condition and without hole plastic packaging mangoes had low quality performance in terms of physio-chemical properties. SAARC J. Agric., 19(1): 155-163 (2021)

scholarly journals Effect of pasteurization and starter cultures on physicochemical and microbiological properties of costeño cheese

2016 ◽  
Vol 69 (2) ◽  
pp. 8007-8014 ◽  
Author(s):  
José G. Serpa ◽  
Tulia I. Pérez ◽  
Elvis J. Hernández
Keyword(s):  
Lactococcus Lactis ◽  
Control Sample ◽  
Raw Milk ◽  
Starter Cultures ◽  
Sensorial Analysis ◽  
Pasteurized Milk ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Control ◽  
Microbiological Properties

The effect of pasteurization and starter cultures on physicochemical, microbiological and sensorial characteristics of costeño cheese was determined. A completely randomized design was conducted, three treatments (T) and three replicates: Treatment 1 (T1): cheese manufactured with pasteurized milk without starter cultures, Treatment 2 (T2): cheese manufactured with pasteurized milk with Lactococcus lactis and Lactococcus cremoris (1:1) and Treatment 3 (T3): cheese manufactured with pasteurized milk with Lactococcus lactis, Lactococcus cremoris and Streptococcus thermophillus(0.5:0.5:1). Treatments were compared to a control sample that was prepared with raw milk without starter cultures. Concentration of 1.5% (v/v) of culture was used in relation to the amount of used milk in each treatment. Moisture content was higher in all treatments compared to the control and protein and fat content were significantly lower. Acidity was significantly higher in samples from T2 y T3 compared to T1 and control, due to the metabolism of starter cultures. Total coliforms, yeast and mold counts showed a significant reduction due to pasteurization process in all treatments. Regarding sensorial analysis, hedonic test showed a greater preference in cheese manufactured with T2 (P<0.05). There were no significant preferences between T1, T3 and control. Additionally, yield was significantly higher with T1 (22%) and T3 (23%) compared to control.

scholarly journals Cellulase hydrolyzed Indigofera zolingeriana leaf utilization as a feed ingredient for gourami fingerling

2021 ◽  
Vol 20 (2) ◽  
pp. 139-147
Author(s):  
Jefry Jefry ◽  
Mia Setiawati ◽  
Dedi Jusadi ◽  
Ichsan Achmad Fauzi
Keyword(s):  
Growth Performance ◽  
Feed Efficiency ◽  
Specific Growth ◽  
Second Step ◽  
Feed Ingredient ◽  
Protein Retention ◽  
Cellulase Enzyme ◽  
Randomized Design ◽  
Best Value ◽  
Completely Randomized Design

This study was aimed to evaluate the utilization of hydrolyzed Indigofera zolingeriana by celullase enzyme as the feed ingredient of gourami fish. This study used a completely randomized design which contained three steps, whereas each step contained four treatments and four replications. The first step performed by evaluating the Indigofera leaf meal (ILM) added with cellulase enzyme of 0 g/kg (control), 0.4 g/kg, 0.8 g/kg, and 1.2 g/kg. The second step was the digestibility test of ILM on gourami seeds. The third step was feed evaluation added with ILM as much as 0% (control), 15%, 30%, and 45% against the growth performance on gourami seeds. The gourami seeds used in the second and third steps with a weight of 13.65 ± 0.39 g/seed and 5.95 ± 0.15 g/seed, respectively. The addition of 0.8 g/kg and 1.2 g/kg cellulase enzyme could significantly decrease the crude fiber of ILM with 43.33%, besides having the best value of total, ingredient, protein, lipid, and energy digestibility. The growth performance of gourami seeds given 15% ILM added feed had the best value and insignificantly different from the control feed without ILM addition based on the specific growth rate (SGR), protein retention (PR), and feed efficiency (FE).          Keywords: Cellulase, feed, hydrolyze, Indigofera zolingeriana, Osphronemus gouramy.   ABSTRAK   Penelitian ini dilakukan untuk mengevaluasi pemanfaatan daun Indigofera zolingeriana yang dihidrolisis enzim selulase sebagai bahan baku pada pakan benih ikan gurami. Penelitian ini menggunakan rancangan acak lengkap yang terdiri atas tiga tahap, dimana masing-masing tahap terdiri dari empat perlakuan dan empat ulangan. Pada tahap pertama dilakukan evaluasi tepung daun Indigofera (TDI) yang ditambahkan enzim selulase sebesar 0 g/kg (kontrol), 0.4 g/kg, 0.8 g/kg, dan 1.2 g/kg. Pada tahap kedua dilakukan uji kecernaan bahan TDI pada benih ikan gurami. Pada tahap ketiga dilakukan evaluasi pakan yang ditambahkan TDI sebesar 0% (kontrol), 15%, 30% dan 45%  terhadap kinerja pertumbuhan pada benih ikan gurami. Benih ikan gurami yang digunakan pada penilitian tahap kedua dengan bobot 13.65 ± 0.39 g/ekor dan 5.95 ± 0.15 g/ekor. Penambahan enzim selulase pada dosis 0.8 g/kg dan 1.2 g/kg secara signifikan mampu menurunkan serat kasar TDI sebesar 43.33 % dan memberikan nilai terbaik terhadap nilai kecernaan total, kecernaan bahan, kecernaan protein, kecernaan lemak dan kecernaan energi. Kinerja pertumbuhan benih ikan gurami yang diberikan pakan yang ditambahkan TDI sebesar 15% memilki nilai terbaik dan tidak berbeda nyata terhadap pakan kontrol tanpa TDI dari aspek laju pertumbuhan spesifik (LPS), retensi protein (RP) dan efisiensi pakan (EP).   Kata kunci: Hidrolisis, Indigofera zolingeriana, Osphronemus gouramy, pakan, selulase.

scholarly journals ANALISIS PEMBERIAN VITAMIN C PADA ROTIFER DAN ARTEMIA TERHADAP SINTASAN, RASIO RNA/DNA, KECEPATAN METAMORFOSIS DAN KETAHANAN STRES LARVA RAJUNGAN (Portunus Pelagicus) STADIA ZOEA

2020 ◽  
Vol 2 (2) ◽  
pp. 30-34
Author(s):  
Faidar Faidar ◽  
Sutia Budi ◽  
Erni Indrawati
Keyword(s):  
Vitamin C ◽  
Stress Resistance ◽  
Brine Shrimp ◽  
Optimum Dose ◽  
Ratio Analysis ◽  
Chemical Physics ◽  
Portunus Pelagicus ◽  
Crab Larvae ◽  
Randomized Design ◽  
Completely Randomized Design

Penelitian ini bertujuan untuk menganalisis kandungan vitamin C rotifer, artemia dan larva rajungan setelah diperkaya dengan vitamin C dan menganalisis pemberian vitamin C terhadap sintasan, rasio RNA/DNA, kecepatan metamorfosis dan ketahanan stres larva rajungan stadia zoea. Serta menentukan dosis optimum vitamin C yang menghasilkan sintasan, rasio RNA/DNA, ke-cepatan metamorfosis dan ketahanan stres larva rajungan stadia zoea yang terbaik. Penelitian ini dilaksanakan pada bulan Mei sampai Juni 2020 di unit pembenihan kepiting dan rajungan Balai Perikanan Budidaya Air Payau (BPBAP) Takalar. Analisis Rasio RNA/DNA dilakukan di Laboratorium Uji Fisika Kimia BPBAP Takalar. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL). Hasil penelitian menunjukkan bahwa pemberian vitamin C pada rotifer dan artemia dapat meningkatkan kandungan rotifer, artemia dan larva rajungan. Pemberian vitamin C pada rotifer dan artemia terhadap larva rajungan stadia zoea dapat meningkatkan sintasan, kecepatan metamorfosis dan ketahanan stres larva rajungan dan Dosis vitamin C 250 ppm yang terbaik pada pemeliharaan larva rajungan stadia zoea. This study aimed to analyze the content of vitamin C rotifer, artemia and small crab larvae after enriched with vitamin C and to analyze the provision of vitamin C to survival, RNA / DNA ratio, metamorphosis rate and stress resistance of crab larvae in zoea stage. Also, it aimed to determine the optimum dose of vitamin C which produces the best survival rate, RNA/DNA ratio, metamorphosis speed and stress resistance of crab larvae in zoea stage. This research was conducted from May to June 2020 in the hatchery unit of the Brackish Water Cultivation Fishery Center (BPBAP) Takalar. RNA / DNA ratio analysis was carried out at the Laboratory of Chemical Physics Testing of BPBAP Takalar. The research design used a completely randomized design (CRD). The results showed that giving vitamin C to rotifers and brine shrimp increased the content of rotifers, brine shrimp and crab larvae. Giving vitamin C to rotifers and artemia to larvae of zoea stadia crabs can increase survival, metamorphosis speed and stress resistance of crab larvae and the best dose of vitamin C 250 ppm in the maintenance of zoea stadia crab larvae.

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