THE INFLUENCE OF PAPAIN AND BROMELAIN ENZYMES ON HATCHING RATE AND HATCHABILITY OF (OREOCHROMIS NILOTICUS) EGGS

摘要

Tilapia is a mouth breeder fish where these fish incubate and care for fish larvae in the mother's mouth until 12 days. In this process tilapia will fast until the egg in the mouth hatches and can find its own food. This had an effect on the availability of seeds on the market and also impacts on parent conditions because it is undergoing a period of incubation so that it will prolong the recovery period after spawning. This study aims to determine the effect of papain and bromelain enzymes in tilapia hatching on the hatching rate and hatching duration of tilapia that are carried out outside the parent's mouth. This research was started from artificial spawning on the parent of Tilapia and took the eggs of Tilapia fish in the mouth of the female parent to be transferred into a recirculation container. The eggs that have been transferred to recirculation containers are given exposure to the papain and bromelain enzymes to help trigger the hatching process. The experimental method was factorial completely randomized design with the first factor being the enzyme and the second factor was the enzyme dose with three replications. The main parameters are hatching rate, hatching duration, and survival rate. The results showed that the highest hatching success rate using the papain enzyme was obtained at a dose of 0.15 micromole of 73.33%, whereas when using the bromelain enzyme at a dose of 0.12 micromole of 68.89%. Tilapia eggs can hatch faster than tilapia eggs without treatment. The highest survival rate using the papain enzyme was achieved at a dose of 0.15 with a value of 78.89% while those using the bromelain enzyme were obtained at a dose of 0.12 of 86.94%.