Study of water quality in relation to the development of Vanamei shrimp (Litopenaeus vannamei) cultivation on the Siddo Coast, Barru Regency, Indonesia

Andi Puspa Sari Idris 1, Patang 2, *, Jamaluddin 2, Subariyanto 2, Marhayati 2 and Sulkifli Sulaeman 1

1 Department of Aquaculture, Pangkep State Agricultural Polytechnic, Pangkeo, Indonesia.
2 Department of Agricultural Technology, Universitas Negeri Makassar, Makassar, Indonesia.
 
Research Article
International Journal of Life Science Research Archive, 2024, 07(02), 034–042.
Article DOI: 10.53771/ijlsra.2024.7.2.0071
Publication history: 
Received on 05 September 2024; revised on 12 October 2024; accepted on 14 October 2024
 
Abstract: 
Objective: The research aims to determine the quality of water on the Siddo coast of Barru Regency, Indonesia, in relation to the development of vanamei shrimp cultivation.
Material and method: The research was carried out in 3 locations, namely location 1 is located around Siddo Beach Bay and there is a mangrove forest around it, location 2 is a location close to the pier where fishermen moor their boats, and location 3 is a location in Toe Hamlet close to residential areas and community ponds. The water quality parameters measured are temperature, dissolved oxygen, pH, and salinity. The data obtained is then collected, processed, made into images, and analyzed using descriptive analysis.
Results: The research results showed that the water temperature was in the range of 29.73 to 30.33 oC; Dissolved oxygen is in the range of 3.72 to 6.22 ppm, with the lowest oxygen at location 3. Water pH is in the range of 6.67 to 7.33. Sea water salinity is in the range of 36.33-36.67 ppt.
Conclusion: The water quality of the research location is generally suitable for cultivating vanamei shrimp, except that the pH value of the water is still low or acidic and the salinity is still relatively high.
 
Keywords: 
Water Quality; Development; Vanamei Cultivation; Siddo Beach
 
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Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0