Improving the Color of Koi Fish (Cyprinus carpio) through Supplementation with Pumpkin Flour and Shrimp Flour

Authors

  • Sugiarto Universitas Nusa Cendana
  • Farid Mukhtar Riyadi Universitas Nusa Cendana
  • Farid Mukhtar Riyadi Universitas Nusa Cendana
  • La Suriadi Universitas Nusa Cendana
  • Billi Rifa Kusumah Universitas Nahdlatul Ulama Cirebon

DOI:

https://doi.org/10.52188/jendelaaswaja.v6i3.1478

Keywords:

Koi_Fish, Color_Brightness, Pumpkin_Flour, Shrimp_flour, Carotenoids

Published

2025-10-24

How to Cite

Sugiarto, Riyadi, F. M., Riyadi, F. M., Suriadi, L., & Kusumah, B. R. (2025). Improving the Color of Koi Fish (Cyprinus carpio) through Supplementation with Pumpkin Flour and Shrimp Flour. Jurnal Jembatan Efektivitas Ilmu Dan Akhlak Ahlussunah Wal Jama’ah, 6(3), 526-535. https://doi.org/10.52188/jendelaaswaja.v6i3.1478

Issue

Vol. 6 No. 3 (2025): September: Article in Progress

Section

Articles