Paper Details

Effects of  zeaxanthin extract of  red paprika (Capsicum annum L.) to the red skin color in Kohaku koi fish (Cyprinus carpio)

Dian Tugu Warsito Taufik, Kartini Zaelani, Sri Andayani

DOI: https://dx.doi.org/10.12692/ijb/6.6.78-84

Int. J. Biosci. 6(6), 78-84. March, 2015. (PDF)

Abstract:

Free zeaxanthin crystal extraction of red paprika using the solvent hexane and acetone (65: 35). Separation of the carotenoid zeaxanthin with others is using column chromatography with acetone and petroleum ether (2: 8). The purpose of this research was to determine the increase in red color on the skin after kohaku koi fish (± 11.2 to 13 cm) were fed enriched with extracts of red pepper with different doses (0, 4, 8, 12 mg / kg of feed) for 60 day. The measurement of the red color skin using a color meter every 10 days at the beginning and end of maintenance. Chromatophore cell count at the start of the maintenance is ± K: 385 – 440, A: 378 – 458, B: 392-483 and C: 403-483 and at the end of the maintenance is ± K: 540 – 590, B: 1428 – 1640 and C: 2430-2888. The addition of zeaxanthin was highly significant (P <0.01) in improving the red color on kohaku koi fish skin with the optimal dose is 12 mg / kg.