The Effect of Giving Lamtoro Leaf Meal (Leucaena leucocephala) with Different Concentrations in Feed on the Growth and Survival Rate of Tilapia (Oreochromis niloticus)
Kiki Haetami *
Faculty of Fisheries and Marine Sciences, Padjadjaran University, Indonesia.
Fadilatul Mukaromah
Tropical Marine Science Program, Padjadjaran University, Indonesia.
Aulia Andhikawati
Faculty of Fisheries and Marine Sciences, Padjadjaran University, Indonesia.
Roffi Grandiosa Herman
Faculty of Fisheries and Marine Sciences, Padjadjaran University, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
This research aims to determine the effect of adding Lamtoro leaf flour to feed at different levels on the growth and survival of Tilapia. The test fish seeds used were relatively the same, namely approximately ± 5-8 cm, obtained from one of the members of the fish cultivator group in Kertayasa Village, Pangandaran. The containers used in this research were 12 with a net size of 1x1x1m3. The density of Tilapia seeds during the research was 20 fish/plot with the amount of feed provided being 5% of the fish biomass. The method used in this research was an experimental method using a Completely Randomized Design (CRD) with 4 treatments and 3 replications. The treatments used were (A) without giving Lamtoro leaf flour (control), (B) giving 5% Lamtoro leaf flour, (C) giving 10% Lamtoro leaf flour and (D) giving 15% Lamtoro leaf flour. This research was carried out for 40 days starting in May-June 2023, taking place in Kertayasa Village, Cijulang District, Pangandaran Regency. Parameters observed included absolute weight growth, feed conversion ratio (FCR) and survival rate (SR). The results showed that giving Lamtoro leaf flour to feed had a significant effect (P<0.05) on absolute weight growth with the highest treatment being treatment C (10% Lamtoro leaf flour) at 20 g, but no significant effect (P>0.05) to the value of feed conversion ratio and survival rate.
Keywords: Tilapia fish, lamtoro leaf meal, fish growth
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References
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