| 总结: | Red tilapia (Oreochromis niloticus) is one of the famous fish
cultures in the aquaculture industry, especially in Malaysia.
The appearance of redness makes the fish more attractive for
customers to buy. Therefore, to achieve quality products it is
necessary to research how to improve the color quality of
tilapia as desired by customers. The purpose of this study was
to identify the dietary effect of red paprika used to enhance
the coloration of red tilapia. This study is an experimental
quantitative study. Red tilapia was obtained from Freshwater
Hatchery, University Malaysia Terengganu. A descriptive
analysis was used to analyze the data in this study. This study
shows that red paprika has an effect on the length and weight
of red tilapia, where the highest length and weight gained
(1.79 cm and 12.37 g) given red paprika 2% and the lowest
length and weight gained (0.63 cm and 2.5 g) which given 4%
red paprika. Only 2% of red paprika treatment showed
different growth performance. The crude protein, lipid, and
moisture composition of tilapia were also higher at 2% red
paprika treatment. Meanwhile, the highest composition of ash
is feed with 4% red paprika content. The result of this research
showed that the caudal and dorsal either muscle or fin showed
the highest color at the fish which fed with 8% red paprika. It
could also improve the coloration of the red tilapia. Future
studies suggest the use of Dunaliella salina microalgae which
is one of the richest sources of carotenoids.
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