Poultry production performance is reflected by body weight gain, ration conversion and carcass percentage. This study was conducted with the aim of knowing the optimum level of use of fermented pineapple peel in the ration on production performance and carcass percentage of male Peking ducks. The research material was male Peking duck aged 3 weeks with initial body weight of 343.90 ± 0.90 g. 240 male Peking ducks were placed randomly in battery cages based on a Completely Randomized Design with 6 treatments and 5 replications, namely P0=ration without fermented pineapple peel (FPP); P1=the ration contains 5% FPP; P2=ration contains 10% FPP; P3=the ration contains 15% FPP; P4= ration contains 20% FPP and P5=the ration contains 25% FPP.  Based on One way ANOVA analysis and Duncan's test, it was found that the use of fermented pineapple peel 10% significantly (P<0.05) increased the final body weight (1.693g/head), body weight gain (1.350 g/head), and carcass percentage (55.25%). From the results of the study, it can be concluded that the optimum level of use of fermented pineapple peel with yeast culture on body weight gain, slaughter weight, carcass weight and carcass percentage, respectively: 8.80%; 8.40%; 7.25% and 9.50%.

Closed house waste which has so far been considered a contributor to environmental pollution if processed professionally, can be reused as a component of non-ruminant rations. The purpose of this study is to determine the production (potential, quantity, and quality) of broiler farm waste that is maintained in a closed house system. The cost of production of non-ruminant livestock (pig) 70-80% is still occupied by the cost of feed. The price of commercial concentrate is relatively expensive, which is a reason to look for alternative feed sources. The discovery of potential closed house chicken farm waste and innovative products as a source of protein in rations for non-ruminant (pig-poultry) is expected to the feed problem. Innovative product protein concentrate chicken farm waste of closed house (WCH) system that is cheap and competitive is produced through three stages of research: identify the type and availability of waste, its nutrient content, formulate various protein concentrate formulas, and small-scale tests on pigs with metabolic cage to determine metabolized energy content and digestibility. The results showed that the type of closed house waste (WCH) that has the potential as alternative animal feed is the waste of dead-refused chickens, and litter mixed with scattered feed. Production data in 4 periods of rearing, obtained the number of dead and rejected chickens weighing 850.7 kg (212.7 kg/period), and litter weight of 4000 kg (1000kg/period). Nutrient content of flour mixed with closed house waste (WCH), protein: 36.58%, crude fat: 4.42%, gross energy Kcal/gram. aboratory test of WCH was negative for Eschericia colli and Salmonella shigella, Coliform < 3.0 CFU/g, mold 200 CFU/g. The conclusion of this study is that the waste from closed house (LCH) broiler farms has the potential as a source of protein in alternative feeds for rumonants (chicken and pig).

Objective: The study was conducted to determine the marbling score, fat and meat color, choles¬terol, high-density lipoprotein (HDL), low-density lipoprotein (LDL), and physical–chemical con¬tent of male Bali beef fed fermented pineapple peel. Materials and Methods: Twelve heads of male Bali cattle with an initial weight of 168.46 ± 11.95 kg were put into individual cages at random based on a completely randomized design with three treatments and four heads of Bali cattle as replicates, namely T0 = NG + (39% MC + 61% RB + 0% fermented pineapple peel); T1 = NG + (10% MC + 70% RB + 20% fermented pineapple peel with yeast culture); and T2 = NG + (15% MG + 65% RB + 20% pineapple peel fermented by lactic acid bacteria). The sample of Bali cattle meat used in testing the research variables was the LD muscle, with as many as 24 samples for each treatment. The data were analyzed based on the analysis of variance using the Statistical Product and Service Solutions software program, following Duncan’s test with 5% confidence. Results: The results showed that the treatment T2 could increase the marbling quality of the meat from 2.58% to 4.00%. The cholesterol content (80 mg/100 gm), HDL (60 mg/100 gm), LDL (10 mg/100 gm), water-holding capacity (36.10%), cooking loss (29.16%), tenderness/shear force (4.08 kg/cm2), crude protein (22.99%), crude fat (4.23%), and meat collagen (1.65%) were determined. Conclusions: Adding 20% of fermented pineapple peel by lactic acid bacteria to the ration can improve the quality of marbling, produce cholesterol, and the physical–chemical value of meat that meets the Indonesian National Standard.

were grouped into 3 age categories, namely: 1) < 6 weeks or young chickens (fryer/broiler), 2) 6-12 weeks or mature chickens (roaster), and 3) > 12 weeks or old chickens (stew). Based on carcass weight, it is divided into 3 (three) sizes, namely: 1) <1.0 kg or small size, 2) 1.0 kg-1.3 kg or medium size, and 3) >1.3 kg or large size.Carcass characteristics and broiler meat production are influenced by several factors, namely genetic factors (Soeparno, 2015); feed quality (Suryanah and Anggraini,

The study was aimed to determine the effect of tapioca flour addition atvarious levels on the quality of chicken sausage. The research was design based on a Completely Randomized Design (CRD) with 4 treatments and 3 replications. The treatment of tapioca flour addition level were: 0%, 10%, 20% and 30%. Data ofsausage quality were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test. The results showed that the addition of tapioca flour in the process of chicken sausage making were significantly affect (P <0.05) moisture and protein content, while the fat and ash content were not significantly effected (P> 0.05) by the treatment. The addition of 10% tapioca flour obtained the highest nutritional value of protein (17.67 ± 0.93) % as compared to the other levels.