DOI: https://doi.org/10.14710/ik.ijms.25.1.39-44

Domestication of Red Seaweed (Gelidium latifolium) in Different Culture Media

1Master of Coastal Resources Management, Department of Aquatic Resources Management, Fisheries and Marine Sciences Faculty, Diponegoro University, Indonesia

2Department of Marine Science, Faculty of Fisheries and Marine Science, Diponegoro University, Indonesia

3Faculty of Fisheries and Marine Science, Jenderal Soedirman University, Indonesia

Received: 27 Dec 2020; Revised: 22 Jan 2020; Accepted: 2 Feb 2020; Available online: 8 Mar 2020; Published: 8 Mar 2020.

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Abstract

Gelidium latifolium is one of red seaweed types potentially can be developed as an industrial raw material. Since Gelidium is currently taken from ocean, the availability of seaweed from aquaculture is necessary to overcome the small number of its availability in nature. In Indonesia, G. latifolium cultivation has not been carried out so that domestication is required. The use of macro and micro nutrients in growth media is essentially needed for the domestication process. Domestication requires fast media and place for growth. The purpose of this study is to determine the growth of biomass and the survival of G. latifolium in different culture media. The study was conducted in a semi-outdoor research laboratory. The method used in this research is laboratory experimental method and Completely Randomized Design (CRD) with the treatment applied using 3 types of culture media (Urea: Za: TSP) by comparison (A) 100: 50: 50% (2 g.L-1), (B) 75: 75: 50% (2 g.L-1) and (C) 75: 50: 75% (2 g.L-1), with 3 replications. The seaweed was kept in 10 L of water in aeration equipped aquarium and filled with 10 g of G. latifolium on each treatment. The best growth rate of G. latifolium biomass is 5.67± 0.58 g and 100±0% are survived in C culture medium with a concentration of 75% Urea: 50% ZA: 75% TSP (2 g.L-1).

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Keywords: Gelidium latifolium; domestication; weight growth; survival; culture media; semi-outdoor

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Section: Research Articles
Language : EN
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