The purpose of this study was to determine the performance of Ettawah goat at the kidding period, which supplemented concentrate containing katuk leaf flour and bio complex Zn flour. 16 goats were being used in the study with an average body weight of 38.19±2.4 kg. The study used a completely randomized design with 4 treatments and 4 replicates. The treatments were: T0=breeder pattern feed (forage of lamtoro + 0.5 kg concentrate); T1=feed pattern breeder + katuk leaf flour 77.5g; T2=T1+Zn bio complex 1.03 g/kg concentrate; and T3=T1+Zn bio complex 2.06 g/kg concentrate. Variables measured included milk production, milk quality, birth weight of the kid. The results showed that treatments had a highly significant effect (p<0.01) on the birth weight of kid and milk production, but it was not significant (p>0.05) on milk quality. Average birth weight of the kid, T0: 2.54±0.08kg; T1: 3.09±0.39kg; T2: 3.10±0.21kg and T3: 3.39±0.61kg. Average does milk production T0: 618.99±5.96; T1: 961.38±38.09; T2: 1016.49±17.35 and T3: 1144.00±92.67ml/head/day. concluded that supplementation of katuk flour and Zn bio complex in feed concentrate for elderly pregnant does of Ettawah goat breeders could increase milk production and birth weight of kid during kidding period.

An experiment was conducted for 30 days to evaluate the performance of finisher broiler chickens fed maggot meal as a supplement in the commercial diets on their performance of finisher broiler chickens. Maggot meal was analysed to contain 40.12% CP, 10.97% CF, 6.88% EE, 15.88% ash. The four treatments used in this experiment were: (1) T0: commercial ration without maggot meal; (2) T1: commercial ration with 75% maggot meal; (3) T2: commercial ration with 50% maggot meal; and (4) T3: commercial ration added with 25% maggot meal. Statistical analyses showed that the treatments did not affect (P<0.05) feed consumption. However, they did effect (P>0.05) daily weight gain and feed efficiency of the birds. Maggot supplementation could reduce 25% commercial ration fed to broiler chickens.

Kopi adalah salah satu komoditas perkebunan yang memiliki nilai ekonomis yang tinggi. Dari berbagai jenis kopi yang ada, terdapat beberapa golongan kopi yang paling sering dibudidayakan di Indoneisa, yaitu : kopi arabika, robusta, dan liberika. Jember adalah salah satu daerah yang terkenal sebagai penghasil kopi, salah satunya adalah di kecamatan Arjasa. Proses pengolahan yang dilakukan berupa, pengolahan basah dan kering. Selama proses pengolahan kopi, dihasilkan limbah berupa kulit kopi yang menimbulkan bau busuk jika didiamkan. Salah satu modifikasi yang dapat digunakan untuk memanfaatkan limbah adalah mengolahnya menjadi produk yang lebih bernilai ekonomis, yaitu tepung roti. Tepung roti yang dihasilkan akan digunakan sebagai bahan substitusi dalam pembuatan mie kering, cookies dan brownis. Terdapat berbagai kendala dalam proses pemasaran dan juga pengenalan produk ini kepada masyarakat luas sehingga tidak banyak yang mengetahui tentang produk tepung roti dari bahan kulit kopi ini. Untuk itu diperlukan berbagai usaha demi mengenalkan produk ini kepada masyarakat luas karena melihat manfaatnya yang kurang dimanfaatkan secara maksimal. Salah satunya adalah branding melalui kemasan dan labelling. Tujuan jangka panjang yang diharapkan dari kegiatan ini adalah menghasilkan produk yang memiliki daya jual yang tinggi dengan kemasan yang informatif.    

Coffee is one of the beverage ingredients that have been recognized by the Indonesian people. Coffee lovers have various tastes, some of them like the taste of pure coffee without any additions, but some also choose to add sugar as a sweetener to their coffee. Stevia is an alternative to natural sweeteners. However, in Indonesia, the stevia plant has not shown a significant role as a source of sweetener commodities. This study aims to determine the effect of adding stevia leaf powder to arabica coffee drinks on consumer preference. This research used a non-factorial randomized block design with 5% BNJ Advanced Test which consisted of 5 treatments, namely K1 (0 gr), K2 (0.5 gr), K3 (1 gr), K4 (1.5 gr) and K5 (2 gr). The results showed that treatment of K1 (0 gr) was the most preferred for aroma and aftertaste parameters, treatment of K3 (1 gr) was most preferred for taste and treatment of K2 (0.5 gr) was most preferred for viscosity parameters.