The objective of this study is to determine the proportion of the addition of fermented lamtoro leaf to the growth rate of gourami fingerlings in fish. The test fish used was gourami from Farming Production Gurame and Nilem-Singaparna, Tasikmalaya, amounting to 320 tails with a length of 4-6 cm. An aquarium with a total of 16 parts and a scale of 40 ⁇ 30 ⁇ 30 cm3 was the container used in this study. During the study, the density of gourami fingerlings was 20 fish-tails/aquarium with 40 days of long maintenance. 5 percent of the fish body biomass is the feed provided. The research was conducted at the Fisheries Laboratory, Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran, Indonesia, from 8 November 2019 until 14 February 2020. This study used a Fully Random Design (CRD) experimental approach consisting of four treatments and four times the repeated feeding of commercial feed (control), resulting in 10 percent, 15 percent, and 20 percent of lamtoro fermentation leaf meal. Fermentation of lamtoro leaves will boost nutrient content after fermentation based on the results of the study, as seen from the presence of increased protein content from 21.88% to 26.11% and decrease in crude fibre content from 46.33% to 20.85%. The addition of lamtoro leaf meal fermentation results in up to 15 percent of commercial feed, resulting in a 1.90 percent daily growth rate, a 2.05 feed conversion ratio and a 70 percent survival rate.
Please see the link :- https://www.journalajfar.com/index.php/AJFAR/article/view/30138
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