Grouper became an important export commodity especially to Hong Kong, Japan, Singapore and China. National and international market demand for humpback grouper which continues to increase causes overfishing in the sea. Humpback grouper is cultivated by using floating net cages to reduce dependence on nature. The working methods used in the study are direct observation to obtain primary and secondary data. The results have been carried out, the technique of enlarging humpback grouper begins with the preparation of floating net cages. Every cage checked and installed nets. The breedstock that have been spreaded are fed trash fish once a day in the morning. Grading is done once a month to reduce fish cannibalism levels. The water temperature in cages ranges from 30-30.6°C, salinity 34-35 ppt, pH 8.09-8.2 and dissolved oxygen 5.0-5.3 ppm. Prevention of pests and diseases is carried out by changing the net periodically, cleaning cages, and dipping with fresh water. SR value of 50%, FCR 3.27, and growth rate of 0.4167 grams. Humpback Grouper in Floating nets cage is not best for growth but is able to optimize production.

Gouramy fish known as fish that has slow growth but the demand is always increasing every year. Feed improvement can be developed by adding attractants to the feed. Attractant will produce an odor that will attract fish to eat. The sulfur components that dominates garlic is believed to be attractant, while in turmeric the terpenoid can add aroma to the feed. Furthermore, the sulfur components in garlic and curcumin in turmeric can increases fat metabolism. Feed energy can be seen from the calculation of the amount of fat consumption and fat retention. The method used in this study is an experimental method with 5 treatments; P0= control, P1; 1% garlic extract addition, P2; 1.5% garlic extract addition, P3= 1% turmerix extract addition, and P4= 1.5% turmeric extract addition. The results showed that the addition of 1-1.5% turmeric extract was able to reduce fat consumption, while the addition of 1-1.5% garlic extract was able to reduce the fat retention of gouramy. It can be concluded that giving 1-1.5% garlic extract does not affect the fat consumption of gouramy but reduces fat retention, while the addition of 1-1.5% turmeric can reduce fat consumption and doesnt affect fat retention of the fish.