Digestibility of tarum leaf flour (Indigofera zollingeriana) the fermented Aspergillus niger as a diet ingredients jaya sakti carp larvae (Cyprinus carpio, L)

Abstract

Tarum leaves (Indigofera zollingeriana) is an alternative local raw ingredients that can be used as fish diet ingredients. I. zollingeriana has a fairly good nutritional content, namely 29.06% protein. Utilization of I. zollingeriana is faced with the constraint of a high fiber content of 15.25% which reduces the digestibility of the diet. Efforts to overcome this problem are through a fermentation process, one of which uses Aspergillus niger. This research aims to look at the digestibility of I. zollingeriana leaf flour fermented by A. niger as a diet ingredient for the Jaya Sakti Carp larvae. This study consisted of two treatments and each with four replicates. commercial diet as a reference diet, non-fermented I. zollingeriana leaf flour and fermented I. zollingeriana leaf flour as test diet and added Cr2O3 as an indicator of digestibility. The test fish used were Carp larvae, 7-8 cm long, 8-9 grams in weight, kept in a 60x50x40 cm aquarium. Each aquarium was filled with 90 fish or at a density of 83 fish/cm2 and fed at satiasion 3 times a day. Based on the results of research that has been done, the use of Indigofera zollingeriana leaf flour fermented by Aspergillus niger as a diet ingredient for carp larvae gives a digestibility value of 42.53%, protein digestibility 77.19% and energy digestibility 66.21% the best compared to leaf flour diet. I. zollingeriana is non-fermented so it can be used in fish enlargement diet formulations and is expected to improve fish growth performance.