Student Research Reports

View Research Report

This study aimed to compare the effects of bio-fermented liquids derived from shrimp, crab, and fish waste by-products of seafood processing on water quality and the growth performance of Green Caviar (Caulerpa lentillifera). Three formulas were prepared using equal proportions of each waste type and assigned to four experimental treatments: 1. Control, 2. Shrimp waste bio-ferment, 3. Crab waste bio-ferment, and 4. Fish waste bio-ferment. These treatments were applied to one-month-old Green Caviar cultivated under identical environmental conditions for a duration of 8 weeks, with water quality and growth parameters (weight and frond length) monitored every 7 days. The results revealed that the pH levels in all experimental treatments remained neutral, while Treatment 3 (crab waste) achieved the highest Dissolved Oxygen (DO) level at 6.80±0.21 mg/L. This superiority is attributed to the calcium carbonate in crab shells, which helps stabilize the water’s pH, and the slower decomposition rate of crab waste, which reduces microbial oxygen consumption. Regarding salinity, Treatment 2 (shrimp waste) recorded the highest value at 33.90±1.09 ppt, likely due to the high mineral and salt content typically accumulated in shrimp from their marine habitats, which is released during fermentation. The surface water temperature remained consistent across all treatments at 29.01±0.59 degrees Celsius. In terms of growth performance, Treatment 3 showed the greatest increase in both weight and frond length, followed by Treatment 4, 1, and 2, respectively. This optimal growth in the crab waste treatment is due to its high chitin content, which serves as a crucial nitrogen source and growth stimulant. Furthermore, the presence of calcium carbonate and essential minerals not only buffers the pH but also reinforces the cellular structure of the Green Caviar.