The production and quality of milk of Murrah Buffalo can be affected by many factors. One of them is feed. The feed with high quality can increase the productivity of an animal. The aim of this study is to evaluate the quality of feed on the production and quality of Murrah buffalo milk at the traditional farms in Asam Kumbang. This research is using four buffalo from Murrah species. The variables observed in this research were milk production, milk quality (carbohydrate, protein, contamination of Staphylococcus aureus, total plate count bacteria), nutrient contents of feed (dry matter contents, crude protein, crude fat, crude fibre, and total digestibility nutrient), temperature and relative humidity. The result shows that the feed quality is good. The high ratio of concentrate in the ration is for fulfilled the requirement of buffalo. The values of milk production are 7.16±0.38 L head−1 day−1; the percentage of protein in buffalo milk is 2.93±0.13%. The high milk production caused by the quality of feed, the ratio of forage and concentrate, and month lactation. Staphylococcus aureus bacterial contamination of milk is positive. It is caused by hygiene during milking is very low.

Pangium edule or by other names, kluwak, kluwek, picung, or kepayang are traditional spices used for cooking. Pangium edule (kluwak) contains antimicrobial compounds, flavonoids, antioxidants, and tannins that function as anti-bacteria so that it inhibits bacterial pathogens that cause a decrease in the quality of meat. This study aims to determine the effect of Pangium edule extract at different storage times on the quality of lamb meat. The method used in this study was a Factorial Complete Randomized Design with three replications. The material used was Pangium edule (kluwak) and lamb meat soaked at the level of Pangium edule extract 0%, 3%, 6% 9%, then stored for 12, 24, and 36 hours at room temperature 27˚C to 30˚C. Parameters in this study are pH, cooking loss, and water holding capacity. The results of this study showed that the level of Pangium edule extract and storage time had a significant effect on pH, Cooking loss and water holding capacity (P<0.05. In conclusion, the extraction of Pangium edule level 3% to 9% effectively maintains the quality of meat during storage for up to 36 hours.

Lamb meat is one of the animal protein sources that contains high protein so it is easily damaged. One easy and cheap method to extend the storage time is by using spices, known as kluwak seeds (Pangium edule). This study aimed to determine the effect of fermented kluwak biomass in the storage time of water holding capacity, cooking loss, drip loss, and texture of lamb meat. This study used a factorial complete design with 3 replications. The results showed that the immersion level of fermented kluwak and storage time had a significant effect on water holding capacity, meat texture and drip loss (P<0.05) but had no effect on cooking meat loss (P>0.05). It is concluded that the use of fermented kluwak from 3% to 9% of meat weight can maintain the physical quality of lamb meat for 36 hours.

Kepayang also called Picung or Pangium Edule is a spice used to make dishes in Indonesia. Kapayang fruit seeds have a variety of benefits including being used as a natural preservative to replace the use of formaldehyde in fish preservation. Kapayang fruit seeds are also inhibitors of microbial growth and activity so that food stays for have a long shelf life The purpose of this study was to determine the effect of the addition level of kepayang fruit extract on organoleptic characteristics, drip loss and meat rot at different shelf life. This research uses a completely randomized factorial design method with 3 replications. The material used was male lamb meat, kapayang fruit seeds extracted. Lamb meat was marinated in kapayang seed extraction with P0 as a control, P1 (3%), P2 (6%) and P3 (9%) were drained and the meat was stored for T1 (12 hours), T2 (24 hours) and T3 (36 hour) at room temperature. The results showed that kepayang fruit extract did not significantly affect water content and meat rot and drip loss. It was concluded that the use of Kepayang seed extract 3% to 9% is recommended because it can inhibit spoilage for 36 hours and reduce the characteristic odor of lamb meat.

Abstract. The community's need for renewable energy was very urgent. In addition, efforts to preserve the environment from waste caused biogas technology feasible to apply. This study aims to provide biogas technology with minimal cost and utilize agricultural waste that were coffee and livestock waste. The study was conducted from July to October 2016. The theoretical and empirical methods used in this study were included data from officials resources, field survey on 16 biogas locations, focus group discussion and interview with stake holders. Data were tabulated by Excel Program which then were analysed by SAS. Parameters were included Production Cost, Production Result, Profit Loss Analysis, Revenue Cost Ratio (R/C Ratio), Return On Investment (ROI), Net B/C, and IRR.The result of this research showed that the application of bioplastic gas with cow dung and coffee waste as bioplasticgas input cause the best results.