EFEKTIVITAS BERBAGAI SUMBER KARBON DALAM FERMENTASI PROBIOTIK PADA BUDIDAYA UDANG VANAME Litopenaeus vannamei

The research on ???Effectiveness of Various Sources of Carbon in Probiotic Fermented In Farming Shrimp Vaname Litopenaeus vannamei??? had been done. This research aims to determine the effectiveness of the carbon source in the fermentation of probiotic bacteria on survival and vibrio population in maintenance shrimp vaname in controlled tub. The use of carbohydrates from natural food sources are expected to be used as a fermentation medium for growing bacteria probiotic that will be used to multiply the probiotic culture and improve chemical compound that acts as an antibacterial. The treatment that tested was carbon sources for multiplied probiotic i. e: tapioca, sago, rice bran, and a positive control using probiotics RICA 951. filled with aerated seawater and 500 individu of vaname shrimp. Probiotics which has been reproduced in the fermentation medium is given 500 ml every 7 days for each treatment container with 3 replications. The results showed that treatment of various carbon sources in the fermentation probiotic effect to increased survival of life of live shrimp vaname i.e. A (Tapioca) (92%); B (sago) (91.60%); C (rice bran) (79.20%); D (positive control) (70.5%) and reduce the population of vibrio bacteria i.e. A (Tapioca) (4.63 CFU/ml); B (sago) (4.67 CFU/ml); C (rice bran) (4.63 CFU/ml); D (positive control) (4.77 CFU/ml). The use of fermentation media from natural food rice bran, sago, tapioca can be used as a source of nutrients to increase the amount of probiotics that can be applied to farms shrimp vaname