Colossoma macropomum is one of the fisheries commodities that has high economic value. It is necessary to to use quality feed, such as maggot, to increase its production. Since fish growth is largely influenced by nutrient content in feed and fish energy needs Maggot has high protein content of 40-50% and fat content 29-32%.This study aimed to determine the retention of protein and retention of Colossomamacropomum. This study used an experimental method with a Completely Randomized Design consisting five treatments and four replications. The provided treatment was a commercial feed which was replaced by the maggot fermentation with different doses. The treatments used in this study were: treatment P0 (0%), P1 (12%), P2 (14%), P3 (16%) and P4 (18%). Parameters observed in this study were protein retention and energy retention. This research used Variant Of Analysis (ANOVA) for data analysis. The result showed that the substitution of maggot fermentation flour on commercial feed for 30 days of maintenance was significantly different (p<0,05) on protein retention. While the energy retention, result showed no significantly different (p> 0.05). The protein retention value of Colossoma macropomum’s meat was 7.8568% -10.3620% and the energy retention showed 3.9868% -5.2540%.

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Conducting robotics training as community service to improve the basic knowledge of Science, Technology, Engineering, and Mathematics (STEM) for the student is one of the ways to deal with the era of industry 4.0 and society 5.0. We collaborated with the Granada International Boarding School in Batam in this work to perform robotics training. The total participants were 29 students, consisting of 7 students from grade X, 15 pupils from grade XI, and the rest from grade XII. The training was carried out through lectures, discussion, and practice. Before and after the training, students are given a written exam to measure their ability level. The training results increased the average student's STEM ability by 38.15%. Moreover, activities have been successfully carried out with participant satisfaction levels above 50% for lesson materials, instructors, and training equipment. Only 17% of training participants stated that the time was insufficient, especially for the practical.