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Usaha pertanian yang dijalani kadang mengalami kendala karena pupuk yang digunakan terbilang langka dan mahal di Desa Bonto sehingga perlu penyuluhan dan pelatihan tentang pemanfaatan limbah ternak sapi terutama feses sapi untuk dijadikan pupuk organik padat yang dapat dimanfaatkan sebagai pupuk untuk tanaman perkebunan para petani di Desa Bonto. Kegiatan ini diawali dengan proses identifikasi area sasaran yakni desa Bonto kemudian dilanjutkan dengan observasi dan wawancara langsung dengan warga. Hasil kegiatan pelatihan pembuatan pupuk organik untuk mewujudkan pertanian ramah lingkungan di Desa Bonto didasarkan pada respons peserta sebagai pelaku pertanian sangat tertarik terhadap materi pelatihan sesuai dengan sasaran dan metode pelatihan. Keberadaan kelompok tani yang menggunakan pupuk organik yang mampu memberikan stimulus kepada masyakat setempat untuk melakukan pembuatan pupuk organik dari limbah ternak. Adanya kelompok tersebut menambah tingkat pendapatan masyarakat meskipun bukan menjadi pekerjaan tetap melainkan pekerjaan sampingan tetapi memiliki asas manfaat yang sangat besar yaitu peningkatan pengetahuan masyarakat yang ada di Desa Bonto Kecamatan Sinjai Tengah. Program pengabdian kepada masyarakat dimulai dari survei lokasi, penyuluhan dan pelatihan pembuatan pupuk organik dari bahan dasar feses sapi. Peserta pelatihan juga memiliki antusiasme yang tinggi untuk memperoleh pengetahuan tentang teknologi pengolahan feses sapi menjadi pupuk organik yang ramah lingkungan. Kata kunci : pupuk organik, feses sapi, pendapatan, masyarakat

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Feed was the biggest cost in the process of raising livestock, so needed efforts to reduce these costs. One of the ways was by utilizing agricultural waste. Agricultural waste in the form of peanut shells is sometimes underestimated by the community because its benefits are not yet known. Several attempts to increase the nutritional value of peanut shells were by fermentation. This study used EM-4 probiotic to ferment peanut shell meal so that it could increase the nutritional value, it was expected that it could also improve the performance of broilers and reduce the fat level in the meat. This study aimed to know the effect of feeding fermented peanut shell meal on broiler performance. This study was designed using a completely randomized design with 4 treatments and six replications, each unit consisting of six broilers. Feed treatment are P0 (basal ration (without peanut shells)), P1 (basal ration + 5% peanut shell meal fermentation), P2 (basal ration + 10% peanut shell meal fermentation) and P3 (basal ration + 15% peanut shell meal fermentation). The results showed that the use of fermented peanut shell meal at various levels did not show a significant effect (P>0.05) on feed consumption but showed a significant effect (P<0.05) on body weight gain (BWG) and feed conversion ratio (FCR). Concluded that the use of fermented peanut shell meal as much as 5% could improve the performance of broilers.

Fermentation technology using L. plantarum with different incubation times affects the amount of L. plantarum containing antimicrobials in fermented chicken eggs. The purpose of this study was to determine the effect of incubation time on the antimicrobial activity of fermented chicken eggs. This study was conducted experimentally using a completely randomized design (CRD). The treatment was carried out by fermentation with an incubation temperature of 37°C with different incubation times of 0, 48 and 96 hours. The measured parameters in this study were testing for total lactic acid bacteria by using the pour plate method and the antimicrobial activity test for fermented eggs was carried out using the agar spotted on the lawn method. The results showed that the number of lactic acid bacteria in chicken eggs was optimum at an incubation temperature of 37°C for 96 hours. The antimicrobial activity of fermented chicken eggs was optimum at an incubation temperature of 37°C for 96 hours as shown from the formation of a clear zone on Muller Hinton Agar (OXOID CM0337). The improvement of total lactic acid bacteria and antimicrobial activity in fermented chicken eggs was optimum at an incubation temperature of 37°C for 96 hours of incubation time.