The research aim was to study the variance of some morphometric characteristics and morphology of Moa buffalo, and the genetic relationships analysis between buffalo subpopulations in Moa Island. Characterization was by using 174 buffalos from any group of ages and sex that were collected from West area (Werwaru, Patti), Central area (Syota, Klis) and East area (Tounwawan, Poliwu). The variables observed were morphometric characters (body weight, shoulder height, body length, chest width, chest depth, chest girth, skull length, skull width, skull height, ear width, ear length, cannon girth, horn length, horn girth and distance between horns), body morphology characters (horn position, head color, body color and scheme of body color), and genetic distance between buffalo subpopulations. Body morphometric data were analyzed using mean, standard deviation and variance coefficient. Body morphology data were analyzed using relative frequencies. The genetic distance was analyzed using canonical discriminant function through Mahalanobis distance approach and by making phylogeny using UPGMA method. The result indicated that variation of body morphometric was related to production performance, variation of color and color scheme of body. Based on genetic distance, central and west subpopulations were the nearest where West subpopulation was isolated from Central and East subpopulation.

The aim of this experiment was to determine crude fiber content of sago by product fermented with White Root fungi and urea. The treatments were imposed in a Randomized Complete Design with three replications. The treatments were ration with: medium without White Root fungi and urea (R0), medium with White Root fungi (R1), medium with White Root fungi and 0,25% urea (R2), medium with White Root fungi and 0,50% urea (R3).  Parameters measured were NDF, ADF,  and lignin. The results showed that all components of crude fiber decreased during fermentation periods with White Root fungi (Pleurotus ostreatus) and urea. The average NDF content of fermented sago-by products were 57,27%, 51,25%, 52,37%, and 50,94% for R0, R1, R2, and R3, repectively.  There was significant differences between R1, R2. R3 and R0 (P<0,05). The average ADF content of fermented sago-by products were 49,54%, 47,58%, 46,75, and 45,14% for R0, R1,R2, and R3 respectively. There was significant differences between R1, R2, R3 and R0 (P <0,05).  Statistical analysis showed significant difference in ADF content between R3 and R0.  The average lignin content of fermented sago-by products were 6,64%, 5,74%, 5,39%, and 5,41% for R0, R1, R2, and R3, respectively. There were no significant differences among the treatments.  It be can concluded that sago-by product fermented with white root fungi and 0,50% urea decreased crude fiber components.