Using of Liquid Fermentation of Avicennia marina Mangroves Leaves in Combination of Temperature on Seaweed Kappaphycus alvarezii in Controlled Media Samsu Adi Rahman, Frederik Dony Sangkia, Fitriani A. Larekeng
Universitas of Muhammadiyah Luwuk
Abstract
Abstract. The fermented liquid derived from mangrove leaves contains secondary metabolites in the form of lactic acid, bacteriocins, phytochemical compounds, and has primary metabolites in the form of macro and micro nutrients, as well as potential endophytic bacteria. This study aims to determine the performance of A. marina mangrove leaf ferment liquid combined with temperature on the growth and control of K. alvarezii ice-ice disease. The research method was that seaweed weighing 50-51g was soaked in fermented liquid for one hour, and cultured in a 33x23x19cm aquarium. Parameters evaluated morphology, histopathology, and growth of seaweed. The results of using fermented liquid at maintenance temperatures of 27˚-C and 30˚-C did not show bleaching, at 35˚-C they experienced bleaching in the second week. The seaweed tissue at 27˚-C and 30˚-C is still normal, at 35˚-C it is damaged and the weight of the seaweed decreases. The research results are very useful for seaweed farmers because they can increase growth and are able to control ice-ice disease caused by abiotic factors such as temperature.
