Teknik Imotilisasi Ikan Mas (Cyprinus carpio) Menggunakan Bahan Anestesi Ekstrak Kasar Buah Pala (Myristica fragrans)

Abstract

Immotilisation technique implemented to common carp (Cyprinus carpio) using nutmeg juice (Myristica fragrans) as anesthesia materials. The aim of study is to determine the effectiveness of nutmeg juice as a natural anesthetic on carp. The first stage of anesthesia test use variable that is part of nutmeg, which is nutmeg mace, grains, and meats with each part of nutmeg has a concentration of 5%, 10%, 20%, 15%, 20%, and 25%. ANOVA results of the first phase of the test data showed variable anesthetic concentration and variable part of nutmeg significantly different influence on the time unconscious and conscious time with significance values of 0.004 and 0.000. Further test using Tukey's test and Contrast Orthogonal test showed mace with a concentration of 5% was the most effective variable with values faint time 1.47 minute and conscious time of 14.07 minute. The second stage of anesthesia test conducted for the purpose of the test results anesthetic screening first stage with variable concentrations of mace at 1%, 2%, 3%, 4%, 5%, 6%, 7% and 8%. ANOVA results of the second phase of the test data indicated anesthetic variables affecting mace was significantly different of concentrations against time to faint value of 0.000 but not significant influence on the conscious time the value of 0.688. Further test using Tukey test showed mace with 3% concentration is the most effective variable with values faint time 1.11minute and conscious time 15.25 minute. Blood glucose test results showed an increase in blood sugar levels on all variables tested with an average increase of 112 mg/dL, and a correlation coefficient of 0.71 were categorized to have a strong level of correlation. Water quality test results to the parameters temperature, DO, pH, and salinity in all of variables concentrations before and after anesthesia in a row shows the average change in the value of -0.06 0C, -0.31 mg/L, -2.04 pH/mV, and 0 ppt. Regretion linier test on the faint time result to the parameters temperature, DO, pH, and salinity shows the corelation value, R2 values, and significance values, respectively for (0.23 ; 0.55), (0.49 ; 0.18) and (0.80 ; 0.009). Test data showed no effect of faint time on the salinity of water salinity.