Pengaruh Temperatur terhadap Kondisi Anastesi pada Bawal Tawar Colossoma macropomum dan Lobster Tawar Cherax quadricarinatus

The study of effect low temperature to anesthetic with both direct and gradual method conducted on tambaqui (Colossoma macropomum) and freshwater crayfish (Cherax quadricarinatus) aims to determine the optimal temperature for the anesthesia, the ice is needed, anasthetic time, fainting and recovery time. The method used consisted of the direct method, 30 minutes and 10 minutes gradually phased. The temperature required to anesthetic tambaqui and freshwater crayfish that is not statistically different between the 9-14 0C. Ice is required to achieve anesthetic temperature on tambaqui 240-280 g/L while the freshwater crayfish 200-360 g/L. The anesthetic time of tambaqui positively correlated with long blackouts and recovery time. The longer the anesthetic time the longer blackout and recovery time. While in freshwater crayfish anasthetic time positively correlated with long fainting. Prosiding Seminar Nasional: Pengembangan Pulau-Pulau Kecil 2011. ISBN 978-602-98439-2-7