White sea bass (Lates calcarifer) is an economically important fish that has the potential to be cultivated because it grows relatively quickly, adapts easily to the cultivation environment and has a fairly large market share for both domestic and export needs. One of the factors that supports hatchery activities is natural food, both phytoplankton and zooplankton. The problem that is often faced in hatching sea bass is the continuous availability of phytoplankton, the quantity and quality of which are unstable so that other materials are needed that can replace the function of phytoplankton in rearing larvae. When diluted, baker’s yeast can become a concentrated solution and is thought to be able to regulate the level of light in the larval rearing medium and bread yeast can also be food for rotifers (zooplankton), so it is assumed that bread yeast can be an alternative substitute for phytoplankton in rearing snapper larvae. white.
The results of the data on rearing white snapper larvae for 20 days with a size of 0.8-1 cm showed that survival was: using phytoplankton, survival was 37%, while using bread yeast, survival was 41%. The results of these data show that the use of 5-7 ppm rosti yeast as an alternative to phytoplankton can be applied in the community as an effort to cut costs, time and energy.