The effect of chitosan levels in feed on the growth and daily feed consumption of giant gourami (Osphronemus goramy)

Chitosan is an ingredient that can be used as a feed additive. In aquaculture, chitosan can be used as an antimicrobial, antifungal, antioxidant growth-promoting and immunostimulant. This study aims to determine the optimum addition of chitosan to feed to increase growth and daily feed consumption of giant gourami. The method used in this research is an experimental method using a completely randomized design (CRD), which consists of five treatments and three replications. The treatments used were (A) without chitosan (control), (B) 2.5 g/kg feed, (C) 5 g/kg feed, (D) 7.5 g/kg feed, and (E) giving chitosan of 10 g/kg feed. The test fish used were giant gourami with a 6 – 8 cm length and a weight of 8 – 10 g. The container used was hapa measuring 1 x 1 x 1 m3 with a density of 15 fish per treatment and 42 days of maintenance. The feeding rate was 3% of the fish biomass. Data from observations of length and weight were analyzed using Analysis of Variance (ANOVA) with a 95% confidence level; if there was a significant difference, Duncan's multiple distance test was performed. The results showed that addition of chitosan 7.5 g/kg feed was effective in improving growth on giant gourami. During maintenance, absolute length growth was 2.90 ± 0.10 cm, absolute weight growth was 15.33 ± 1.19 g, daily growth was 36.51 ± 2.84%, feed conversion ratio was 1.69 ± 0.06, and survival rate was 100 ± 0.00%. This research concluded that the optimum level of addition of chitosan to increase growth and daily feed consumption of giant gourami was 7.5 g/kg feed.Keywords:ChitosanFeed additiveGiant gouramiGrowt

ANALYSIS OF GROWTH PERFORMANCE AND FEED EFFICIENCY OF GIANT GOURAMY (Osphronemus gouramy) THROUGH THE ADDITION OF CHITOSAN AND PROBIOTICS

The purpose of this study was to determine the optimum level of addition of chitosan and probiotics in feed to increase the growth rate and daily feed consumption of giant gouramy  (Osphronemus gouramy). The method used in this research is an experimental method of completely randomized design (CRD), which consists of five treatments and three replications. The treatments used were (A) without giving chitosan and probiotics (control), (B) giving chitosan at 7.5 g/kg feed and probiotics at 10 ml/kg feed, (C) giving chitosan at 7.5 g /kg feed and probiotics at 15 ml/kg feed, (D) chitosan at 7.5 g/kg feed and probiotics at 20 ml/kg feed, (E) chitosan at 7.5 g/kg feed and probiotics of 25 ml/kg feed. The parameters measured were absolute length absolute weight, specific growth rate, feed utilization efficiency ratio (EPP), survival rate, and water quality. Data were analyzed using the Anova test at the 5% level. The results showed that the addition of different concentrations of chitosan and probiotics to commercial feeds could affect growth, and EPP but did not affect the survival rate of giant gouramy. The results obtained during the study showed that treatment C with the addition of chitosan of 7.5 g/kg of feed and probiotics of 15 ml/kg of feed resulted in the highest absolute length growth of 4.87 cm, the highest absolute weight growth of 19,35 g, the highest daily growth rate was 46,08%, the feed efficiency was 91,5% and survival rate was 97,78%. Whereas in terms of the effectiveness of treatment B with the addition of chitosan 7.5 g/kg of feed and less probiotics, namely as much as 10 ml/kg of feed, the treatment was as good as treatment C

LEVEL OF PREFERENCE KATTE TONG COOKIES WITH ADDITION PANGASIUS CATFISH MEAT FLOUR

Pangasius catfish has the potential to be processed into flour because it has a high protein content in its meat. Food processing with the addition of pangasius catfish meat flour has not been widely done, so it is necessary to know the right concentration so that it can be accepted by consumers. This study aims to determine the level of addition of pangasius catfish meat flour concentration that is most preferred by consumers in katte tong cookies products. The method used is an experimental method with four treatments, namely 0%, 7.5%, 10%, and 12.5%. The results showed that the addition of pangasius catfish meat flour influenced the organoleptic test. The addition of 10% pangasius catfish meat flour is the best treatment for katte tong cookies with an appearance value of 7.4, aroma 7.0, texture 7.5, and taste 7.5.Pangasius catfish has the potential to be processed into flour because it has a high protein content in its meat. Food processing with the addition of pangasius catfish meat flour has not been widely done, so it is necessary to know the right concentration so that it can be accepted by consumers. This study aims to determine the level of addition of pangasius catfish meat flour concentration that is most preferred by consumers in katte tong cookies products. The method used is an experimental method with four treatments, namely 0%, 7.5%, 10%, and 12.5%. The results showed that the addition of pangasius catfish meat flour influenced the organoleptic test. The addition of 10% pangasius catfish meat flour is the best treatment for katte tong cookies with an appearance value of 7.4, aroma 7.0, texture 7.5, and taste 7.5

GROWTH, PROTEIN EFFICIENCY RATIO AND PROTEIN RETENTION OF G6 TRANSGENIC MUTIARA CATFISH WITH MIXED FEEDING AT DIFFERENT RATIO OF COMMERCIAL FEED AND REBON SHRIMP FLOUR

This study aims to evaluate the growth of transgenic G6 mutiara catfish using a mixture of commercial feed and rebon shrimp meal with different ratios between treatments. This research was carried out in May-August 2023, in the Lab. Aquaculture Gd.4 Faculty of Fisheries and Marine Sciences, Padjadjaran University. This research used the experimental method Completely Randomized Design (CRD) with four treatments and three replications. Treatment in the form of a mixture of commercial feed and rebon shrimp meal with a ratio of 50:50 (A), a ratio of 65:35 (B) and a ratio of 80:20 (C) was given to G6 transgenic mutiara catfish and the control treatment (65:35 ratio) given to sangkuriang catfish (treatment B*). Maintenance was carried out for 56 days with feeding three times a day. The parameters observed included growth in absolute weight (Wg), feed conversion ratio (FCR), protein efficiency ratio (PER), and protein retention (RP) which were analyzed using Analysis of Varience with 95% confidence level if significantly different followed by Duncan's test using SigmaPlot 15.0 software. The research results showed that the addition of commercial feed and rebon shrimp flour with a ratio of (80:20) had an influence on growth performance as indicated by an increase in absolute weight gain (687,53 g), FCR (0,64), protein efficiency ratio (18,7) and protein retention (46,43%.) Water quality values during rearing were still within tolerable limits for the growth of G6 transgenic mutiara catfish.Penelitian ini bertujuan untuk mengevaluasi pertumbuhan ikan lele mutiara transgenik G6 menggunakan pencampuran pakan komersil dan tepung udang rebon dengan rasio yang berbeda antar perlakuan. Penelitian ini dilaksanakan pada bulan Mei-Agustus 2023, di Lab. Akuakultur Gd.4 Fakultas Perikanan dan Ilmu Kelautan Universitas Padjadjaran. Penelitian ini menggunakan metode eksperimental Rancangan Acak Lengkap (RAL) dengan empat perlakuan tiga kali ulangan. Perlakuan berupa pakan campuran pakan komersil dan tepung udang rebon dengan rasio 50:50 (A), rasio 65:35 (B) dan rasio 80:20 (C) diberikan pada ikan lele Mutiara transgenic G6 serta perlakuan kontrol (rasio 65:35) diberikan pada ikan lele Sangkuriang (perlakuan B*). Pemeliharaan dilakukan selama 56 hari dengan pemberian pakan tiga kali sehari. Parameter yang diamati meliputi pertumbuhan bobot mutlak (Wg),rasio konversi pakan/feed convertion ratio (FCR), rasio efisiensi protein (PER), serta retensi protein (RP) yang dianalisis menggunakan ANOVA/Analysis of Varience dengan tingkat kepercayaan 95% apabila berbeda nyata dilanjutkan dengan uji Duncan  menggunakan software SigmaPlot 15.0. Hasil penelitian menunjukan penambahan pakan komersil dan tepung udang rebon dengan rasio (80:20) memberikan pengaruh terhadap performa pertumbuhan ditunjukkan oleh peningkatan nilai pertambahan bobot mutlak (687,53 g), FCR (0,64), rasio efisiensi protein (18,7) dan retensi protein (46,43%.) Nilai kualitas air selama pemeliharaan masih dalam batas ditoleransi untuk pertumbuhan ikan lele mutiara transgenik G6

Utilizing of black cumin (Nigella sativa) flour to increase the immunity system of tilapia (Oreochromis niloticus) against Aeromonas hydrophila bacteria attack

ABSTRACT This study aims to determine dose of black cumin flour in fish feed diets which can improve the disease resistance of tilapia against the attack of A. hydrophila. This study was used tilapia juvenile with a size of 7 – 8 cm. This study was conducted from March – May 2021 and the experimental method is completely randomized design (CRD) with 5 treatments and 3 replications. The treatment used were addition of black cumin flour into fish feed with doses 0 (A), 20 (B), 35 (C), 50 (D), and 65 (E) g/Kg feed. The treatments fed by supplemental diets contained black cumin flour was conducted for 14 days, then a challenge test was carried out with the infection of A. hydrophila bacteria by immersion for14 days. A. hydrophila bacteria used to infect fish had a density of 108 CFU/mL. The Parameters used were total leukocyte, hematocrit, total leukocyte differential, clinical symptoms, survival rate and water quality. The result showed that black cumin flour was effective to increase the immunity system of tilapia. The dose of 50 g/Kg feed was effective showed increase the highest percentage increase in white blood cells of 64.56%, compared to treatments B, C, and E which showed an increase in white blood cells of 47.40%, 48.82% and 1.2%, respectively. Treatment A decreased the percentage of white blood cells by 19.52%. The 50 g dose of black cumin showed the highest percentage value of hematocrit and leukocyte differential in tilapia fry, respectively 34%, lymphocytes 84.3%, monocytes 6%, and neutrophils 9.7% with the fastest recovery period (4 days) and after the challenge test resulted in the highest survival rate of 95%. Keywords: Aeromonas hydrophila, tilapia juvenile, black cumin, immune system ABSTRAK Penelitian ini bertujuan untuk menentukan dosis tepung jintan hitam dalam formula pakan ikan yang dapat meningkatkan ketahanan tubuh ikan nila terhadap serangan bakteri A. hydrophila. Penelitian ini menggunakan benih ikan nila dengan ukuran 7-8 cm. Penelitian ini dilaksanakan pada bulan Maret – Mei 2021 dan metode eksperimen yang digunakan adalah model Rancangan Acak Lengkap dengan lima perlakuan dan tiga ulangan. Perlakuan yang digunakan adalah penambahan tepung jintan hitam pada pakan dengan dosis 0 (A), 20 (B), 35 (C) 50 (D) dan 65 (E) g/Kg pakan. Pemeliharaan ikan uji yang diberikan perlakuan yang mengandung tepung jintan hitam dilakukan selama 14 hari, setelah itu dilanjutkan uji tantang menggunakan bakteri A. hydrophila dengan metode immersi selama 14 hari. Bakteri A. hydrophila yang digunakan untuk menginfeksi ikan memiliki kepadatan 108 CFU/mL. Parameter yang digunakan yaitu leukosit, hematokrit, differensial leukosit, gejala klinis, kelangsungan hidup dan kualitas air. Hasil penelitian memperlihatkan tepung jintan hitam dapat meningkatkan ketahanan tubuh ikan nila. Dosis jintan hitam 50 g per 1 kg pakan paling efektif, terlihat dari persentase peningkatan sel darah putih tertinggi sebesar 64.56%, dibandingkan perlakuan B, C, dan E yang masing masing menunjukan peningkatan sel darah putih sebesar 47.40%, 48.82% dan 1.2%. Perlakuan A mengalami penurunan persentase sel darah putih sebesar 19.52%. Dosis jintan hitam 50 g menunjukkan nilai persentase hematokrit dan differensial leukosit yang paling tinggi pada benih ikan nila, masing-masing sebesar 34%, limfosit 84.3%, monosit 6%, dan neutrofil 9.7% dengan masa pemulihan tercepat (4 hari) dan setelah di uji tantang menghasilkan kelangsungan hidup tertinggi yaitu sebesar 95%. Kata kunci: Aeromonas hydrophila, benih ikan nila, jintan hitam, sistem im

Pengaruh Penambahan Senyawa Bioaktif dari Alga Cokelat (Sargassum sp.) Pada Pakan Terhadap Performa Pertumbuhan Benih Ikan Patin Siam (Pangasius hypopthalmus)

Penelitian ini bertujuan untuk mengetahui pengaruh dan menentukan dosis penambahan Sargassum sp. ekstrak. pakan yang optimal untuk kinerja pertumbuhan benih Ikan Siam Patin ( Panganius hypopthalmus ). Hasil analisis ANOVA, penambahan senyawa bioaktif dari Sargassum sp. berpengaruh sangat nyata terhadap kinerja pertumbuhan ikan (Fhit>Ftab). Penambahan Sargassum sp. ekstrak dalam pakan dengan dosis 20 g/kg berpengaruh terhadap peningkatan performa pertumbuhan benih Ikan Siam Patin ( Panganius hypopthalmus ) yang lebih optimal dibandingkan perlakuan lainnya (0 g/kg, 10 g/kg, 15 g/kg ), yang ditunjukkan dengan peningkatan nilai persentase pertumbuhan panjang mutlak (6,7 cm), berat mutlak (114,33 g), SGR (2,85%), FCR (1,05%), EPP (95%), IHS (0,51 %), dan SR (100%) . Nilai kualitas air pada saat pemeliharaan ikan berada pada kisaran optimum meliputi suhu (26-28°C), pH (6,2-7,6), dan DO (5,3-7 mg/L).Penelitian ini bertujuan untuk mengetahui pengaruh dan menentukan dosis penambahan ekstrak Sargassum sp. yang optimal pada pakan terhadap performa pertumbuhan benih ikan patin siam. Hasil analisis ANOVA, penambahan senyawa bioaktif dari ekstrak Sargassum sp. berpengaruh sangat nyata terhadap performa pertumbuhan ikan (Fhit>Ftab). Penambahan ekstrak Sargassum sp. pada pakan dengan dosis 20 g/kg memberikan pengaruh terhadap peningkatan performa pertumbuhan benih ikan patin siam yang lebih optimal dari perlakuan lain (0 g/kg, 10g/kg, 15 g/kg), ditunjukan dengan peningkatan nilai persentase pertumbuhan panjang mutlak (6,7 cm), bobot mutlak (114,33 g), SGR (2,85%), FCR (1,05%), EPP (95%), IHS (0,51%), dan SR (100%). Nilai kualitas air selama pemeliharaan ikan berada pada kisaran optimum meliputi suhu (26-28°C), pH (6,2-7,6), dan DO (5,3-7 mg/L)

PENGARUH PENAMBAHAN SENYAWA BIOAKTIF DARI ALGA COKELAT (Sargassum sp.) PADA PAKAN TERHADAP HISTOLOGI USUS DAN HATI BENIH IKAN PATIN SIAM (Pangasius hypopthalmus)

Addition of Sargassum sp. into feed as a feed supplement is one effort that can be done to increase fish growth and immunity. This research aims to determine the effect of adding bioactive compounds from Sargassum sp. extract in feed on the health picture of Siamese catfish through structural changes that occur in the intestines and liver.  Fish observations were carried out for 40 days. The results obtained regarding the survival rate (SR) value of Siamese catfish seeds show that there is no difference or has the same percentage, namely 100%. The results of observations on the histopathology of intestinal organs analyzed in a comparative descriptive manner showed that Siamese catfish fry were fed with Sargassum sp. extract experienced damage than fish seeds fed without the addition of Sargassum sp. extract (control). The damage that occurs includes leukocyte infiltration (IfL), necrosis (Ne), goblet cell proliferation (Psg), hyperplasia (Hpl), and hemorrhage, with a damage score analyzed using the semiquantitative scoring method, namely 1. Damage to the liver, namely experiencing congestion in the blood vessels.Penambahan Sargassum sp. ke dalam pakan sebagai  feed supplement menjadi  salah  satu  upaya yang dapat dilakukan demi meningkatkan pertumbuhan dan imunitas ikan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan senyawa bioaktif dari ekstrak Sargassum sp. pada pakan terhadap gambaran kesehatan ikan patin siam melalui perubahan struktur yang terjadi pada organ usus dan hati.  Pengamatan ikan dilakukan selama 40 hari. Hasil yang diperoleh terhadap nilai tingkat kelangsungan hidup (SR) benih ikan patin siam menunjukan  tidak adanya perbedaan atau memiliki persentase yang sama yakni 100%. Hasil pengamatan terhadap Histopatologi organ usus yang dianalisis secara deskriptif komparatif menunjukan benih ikan patin siam yang diberi pakan dengan ekstrak Sargassum sp. mengalami kerusakan daripada benih ikan yang diberikan pakan tanpa penambahan ekstrak Sargassum sp. (kontrol). Kerusakan yang terjadi diantaranya yakni Infiltrasi leukosit (IfL), Nekrosis (Ne), Proliferasi sel goblet (Psg), Hiperplasia (Hpl), dan Hemoragi, dengan skor kerusakan yang dianalisis menggunakan metode semiquantitative scoring yakni sebesar 1. Kerusakan pada organ hati yakni mengalami kongesti di pembuluh darah

THE USE OF MIXED REBON SHRIMP FLOUR (ACETES SP.) IN COMMERCIAL FEED ON THE COLOUR BRIGHTNESS OF GOLD FISH (CARASSIUS AURATUS)

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung udang rebon (Acetes sp) dalam pakan  komersil yang berpengaruh terhadap kecerahan warna ikan komet serta menentukan tingkat optimum yang dapat menghasilkan kecerahan tertinggi. Metode penelitian yang digunakan adalah lengkap percobaan dengan rancangan acak (RAL) dengan 4 perlakuan yang meliputi (A) kontrol 0%, (B) 10%, (C) 20%, dan (D) 30%. Penelitian dilakukan selama 40 hari dan Pengamatan dilakukan setiap 10 hari sekali terhadap warna ikan disimpan dengan Toca Color Finder. Hasil penelitian menunjukkan bahwa penambahan tepung udang rebon pada pakan komersil dapat meningkatkan kecerahan warna ikan komet dengan signifikan hasil yang berbeda dari perlakuan kontrol tetapi tidak berbeda nyata antara perlakuan dengan penambahan tepung udang rebon. Peningkatan warna tertinggi adalah diperoleh pada perlakuan D dengan penambahan tepung udang rebon sebesar 30%.This study aims to investigate the effect of adding shrimp head flour (Acetes sp.) to commercial feed on the color brightness of comet goldfish, as well as to determine the optimal usage level that can achieve the highest brightness level. The research method employed was a complete randomized design (CRD) with four treatments: (A) control 0%, (B) 10%, (C) 20%, and (D) 30% shrimp head flour. The study was conducted over 40 days, with observations made every 10 days using the Toca Color Finder to assess fish color. The results indicate that adding shrimp head flour to commercial feed significantly enhances the brightness of comet goldfish compared to the control, although there was no significant difference observed among treatments with varying levels of shrimp head flour. The highest increase in color brightnes

PENGARUH PENAMBAHAN EKSTRAK KUNYIT (Curcuma domestica) PADA PAKAN TERHADAP PERTUMBUHAN DAN KELANGSUNGAN HIDUP BENIH IKAN LELE DUMBO (Clarias gariepinus)

Penggunaan pakan yang berlebihan pada budidaya dapat menyebabkan penumpukan pakan diperairan sehingga berpengaruh terhadap terhambatnya pertumbuhan ikan tersebut. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan ekstrak kunyit pada pakan terhadap pertumbuhan bobot dan panjang serta dosis yang tepat dalam pakan yang dapat meningkatkan pertumbuhan benih ikan lele dumbo. Penelitian dilaksanakan secara eksperimental dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dengan 3 ulangan. Perlakuan yang diguanakan yaitu (P0) kontrol, (P1) penambahan ekstrak kunyit 15 ml/kg pakan, (P2) penambahan ekstrak kunyit 30 ml/kg pakan, dan (P3) penambahan 45 ml/kg pakan. Ikan uji yang digunakan adalah benih ikan lele dumbo dengan berat 3-4 g dan panjang 5-7 cm. Wadah yang digunakan adalah waring atau hapa berukuran 1 x 1 x 1 m3 dengan kepadatan 20 ekor per kolam perlakuan serta masa pemeliharaan selama 40 hari. Jumlah pakan yang diberikan sebanyak 5% dari biomassa ikan benih lele dumbo. Data hasil pengamatan dianalisis menggunakan Analysis of Variance (ANOVA) dengan uji F pada selang uji 5%, apabila terdapat perbedaan yang nyata dilanjutkan dengan uji jarak berganda Duncan. Hasil Penelitian menunjukkan bahwa penambahan ekstrak kunyit 15 ml/kg pakan memberikan hasil terbaik untuk pertumbuhan panjang, bobot dan kelangsungan hidup.  Penambahan ekstrak kunyit sebesar 15 ml/kg pakan dapat meningkatkan pertumbuhan panjang mutlak tertinggi 12,93±0,7 cm, pertumbuhan bobot mutlak tertinggi 53,62±7 g, dan kelangsungan hidup tertinggi 98,3±2,8 %.Penggunaan pakan yang berlebihan pada budidaya dapat menyebabkan penumpukan pakan diperairan sehingga berpengaruh terhadap terhambatnya pertumbuhan ikan tersebut. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan ekstrak kunyit pada pakan terhadap pertumbuhan bobot dan panjang serta dosis yang tepat dalam pakan yang dapat meningkatkan pertumbuhan benih ikan lele dumbo. Penelitian dilaksanakan secara eksperimental dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dengan 3 ulangan. Perlakuan yang diguanakan yaitu (P0) kontrol, (P1) penambahan ekstrak kunyit 15 ml/kg pakan, (P2) penambahan ekstrak kunyit 30 ml/kg pakan, dan (P3) penambahan 45 ml/kg pakan. Ikan uji yang digunakan adalah benih ikan lele dumbo dengan berat 3-4 g dan panjang 5-7 cm. Wadah yang digunakan adalah waring atau hapa berukuran 1 x 1 x 1 m3 dengan kepadatan 20 ekor per kolam perlakuan serta masa pemeliharaan selama 40 hari. Jumlah pakan yang diberikan sebanyak 5% dari biomassa ikan benih lele dumbo. Data hasil pengamatan dianalisis menggunakan Analysis of Variance (ANOVA) dengan uji F pada selang uji 5%, apabila terdapat perbedaan yang nyata dilanjutkan dengan uji jarak berganda Duncan. Hasil Penelitian menunjukkan bahwa penambahan ekstrak kunyit 15 ml/kg pakan memberikan hasil terbaik untuk pertumbuhan panjang, bobot dan kelangsungan hidup.  Penambahan ekstrak kunyit sebesar 15 ml/kg pakan dapat meningkatkan pertumbuhan panjang mutlak tertinggi 12,93±0,7 cm, pertumbuhan bobot mutlak tertinggi 53,62±7 g, dan kelangsungan hidup tertinggi 98,3±2,8 %

Comparative study on length-weight relationship and Vibrio composition between normal and stunted growth in pond-cultured whiteleg shrimp, Litopenaeus vannamei

The occurrence of stunted growth in L. vannamei culture causing large size variation of shrimps may lead to huge profit loss. Despite causing concerns to farmers, detailed information on the stunted growth in L. vannamei related to Vibrio loads and its composition is limited. Normal and stunted growth in shrimp was collected from shrimp ponds in Tuaran, Malaysia. Investigation of the length-weight relationship and Vibrio composition between normal and stunted grown shrimps were conducted. Statistical analysis showed that size variations were present in all age groups between normal shrimps and stunted shrimps. The regression coefficient (b value) for normal shrimp was 2.92, which is not significantly less than 3.00 indicating an isometric growth pattern. Meanwhile, a positive allometric growth pattern was observed in stunted grown shrimp with b value of 3.41. The coefficient correlation (r value) of normal shrimp and stunted shrimp was 0.95 and 0.94, respectively. No significant difference was found regarding the total bacteria count and the total Vibrio count between normal and stunted grown shrimps. However, the tests’ results revealed that Vibrio isolates obtained from stunted shrimp showed a higher variation of phenotypic characteristics, compared to isolates from normal shrimp. The study revealed that normal shrimp had negative allometric growth, while stunted shrimp recorded positive allometric growth. The finding in this study indicates that stunted growth shrimp might have a more diverse and complex bacterial composition than normal shrimp. The present study managed to provide information on the size difference and length-weight relationship of normal and stunted grown L. vannamei, opening up the opportunity to conduct more research to find out the possible cause of stunted shrimp problems