Effect of Protein Source Substitution on Feed Formula with Lamtoro Leaf Flour on Growth and Sustainability Live Carp (Cyprinus carpio L.)

Abstract

Lamtoro leaf flour is a valuable nutritional biological resource for raw materials for carp feed. However, in its utilization the lamtoro leaf flour is constrained by the presence of anti-nutrient substances such as tannins and mimosin. Fermented to reduce anti-nutrients and crude fiber content. Fermentation using Trichoderma sp. This study aims to examine the effect of lamtoro leaf flour fermented and added to the feed on the growth of carp ( Cyprinus carpio L.). The research method used was an experimental method with a completely randomized design (CRD) consisting of 3 treatments and 5 replications. Fish were given artificial feed with lamtoro leaf flour content that had been fermented by 0%, 10%, and 20%. The observed variables included Specific Growth Rate (SGR), Absolute Growth, Feed Conversion Ratio (FCR), Survival Rate (SR), Fish response to feed given and Water Quality. Based on the results of the study it can be concluded that the substitution of fish meal protein and corn flour with lamtoro leaf flour which has been fermented with Trichoderma sp. into the feed did not have a significantly different effect (p> 0.05) on the growth and survival of carp ( Cyprinus carpio L.).