Banana peels are banana processing wastes that can be used as poultry feedstuff, but bacause of its high crude fiber content, so to reduce the high crude fiber content it need processing such as fermentation. Fermentation process requires soluble carbohydrates such as palm sap. This research aimed to evaluate the effect of different levels of palm sap as an additive on the nutrient composition of banana peels. An experimental method was used in this research with a completely randomized design consisted of five treatments and four replications. The five treatments were banana peel with 0%, 12,5%, 15%, 17,5% and 20% addition of palm sap. The parameters measured were dry matter, crude protein, crude fiber, fat, and ash content. Data were analyzed by analysis of variance and followed by Duncan's Multiple Range Test. The results showed that increasing levels of palm sap reduced the content of dry matter, crude fiber and crude fat, increased crude protein content, but it did not affect the ash content of banana peels. The use of 20% of palm sap produced the highest protein content and the lowest crude fiber content.

This study aims to evaluate the effect of different storage conditions and duration to the growth and development of microorganisms and pathogens up to a certain interval time. Therefore, the research will look at how the growth of bacteria in Se'i pork will be seen through the Total Total Count (TPC) in the condition of room temperature and refrigerator up to 5 days of storage time intervals. By treating the room temperature and temperature of the refrigerator with a storage time of 0, 1, 2, 3, 4, and 5 days, the microorganism numbers will be obtained in these two different storage conditions for 5 days. The results showed clear result of the growth rate and the number of bacteria between Se'I stored at the refrigerator temperature storage with Se'I at room temperature every day. It is clear from the results that the growth of microorganisms greater in Se'i at room temperature compared to those refrigerated. Other results found that samples from one shop have already shown TPC number above the maximum standard for the total number of microorganisms allowed by Standar Nasional Indonesia (SNI) in smoked meat.