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.