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Effect of paprika inclusion as carotenoid source on coloration of red
tilapia, Oreochromis niloticus based on chroma meter reading
Sugiana Binti Sudirman
Supervisor: Dr Noordiyana binti Mat Noordin
Bachelor of Science in Argotechnology (Aquaculture)
School of Fisheries and Aquaculture Sciences
The aim of this study is to investigate the effect of paprika inclusion as carotenoid
source on coloration of tilapia, Oreochromis niloticus based on chroma meter reading
(CMR). In this study, 80 juvenile tilapia were fed with iso-nitrogenous diet at different
level of paprika (0, 4, 8, and 12%) for 30 days. At 15 days interval, three fish from
each treatment were randomly sampled for CMR at head, pectoral fin, anal fin, and
tail area. The CMR showed higher level of lightness when the fish were fed with 12%
of paprika and the lowest level of lightness was obtained when the fish were fed with
control diet (0%). However, in contrast, in tail and pectoral fin, the red and yellow
color respectively were dominated by fish that were fed with 8% of paprika and control
diet although the differences were not significant (p>0.05). In summary, this study
indicates that paprika can be used to enhance coloration of Oreochromis niloticus.
537 | UMT UNDERGRADUATE RESEARCH DAY 2018