Organic Material Based Water Treatment with Saponins to Improve the Quality of Shrimp Cultivation Water Quality as Quality Food Ingredients

Abstract

The purpose of this study was to understand changes in water quality standards in shrimp farming after saponin administration based on measurements of physical, chemical, and microbiological parameters in Tambak, Jabon District, Sidoarjo. The method used was the paired t-test, in which two water samples were compared: one before treatment and one after treatment with the addition of 0.7% saponin. Parameters observed included physical properties (light intensity,temperature), chemical properties (salinity,pH, Dissolved Oxygen), as well as microbiological parameters in the form of Total Plate Count. The results showed that there was a significant difference in the Dissolved Oxygen parameter, where the calculated t value was smaller than t table, and the P-value was also smaller than alpha (0.05). However, in terms of light intensity, temperature, pH, and salinity, no significant differences were found, because the calculated t value is greater than t table and the P-value is greater than alpha (0.05)