KARAKTERISTIK KUALITAS AIR DAN KEBERADAAN BAKTERI Vibrio sp. PADA WILAYAH TAMBAK UDANG TRADISIONAL DI PESISIR WUNDULAKO DAN POMALAA KOLAKA

Abstract

The decrease in the production of vannamei shrimp ponds is detrimental to farmers in Wundulako and Pomalaa sub-districts. Attack Vibrio sp. bacteria has been the main cause of this incident. The presence of bacteria Vibrio sp is strongly influenced by the characteristics of salinity, ammonia, and water temperature. This study aimed to analyze the relationship between water quality (salinity, temperature, and ammonia) with Vibrio sp. This study used 40 data on Vibrio sp. and water data taken in the vannamei shrimp pond area in June and July, to see the relationship between these parameters, non-parametric statistical analysis was used of generalized additive model , while to see the distribution of Vibrio sp . using the inverse distance weighted spatial analysis method . The analysis results obtained the value of the relationship between water quality and the presence of different bacteria, namely; salinity 0.0302; water temperature 0.2602; and 0.4759 ammonia. Salinity between 20 - >30 ppt affects the presence of bacteria, and is stronger at salinity >28 ppt. Whereas, water temperature affects the presence of bacteria at all levels. Ammonia concentration between 1 – 1.5 mg/l affects the presence of bacteria. It was found that the ammonia concentration was lower at high salinity and vice versa. Meanwhile, the water temperature did not show a pattern of influence on the salinity and ammonia of the water. Distribution of aquatic environmental conditions on the presence of Vibrio sp. , showing variation at each location in June and July with the presence of Vibrio sp . To maintain pond salinity, it is essential to pay attention to freshwater inputs in shrimp farming. The high content of ammonia in traditional pond areas can affect the growth and survival of vannamei shrimp that are reared; Therefore, it is essential to use a recirculation system in vannamei shrimp culture the use of nitrifying bacteria.