Feed was the biggest cost in the process of raising livestock, so needed efforts to reduce these costs. One of the ways was by utilizing agricultural waste. Agricultural waste in the form of peanut shells is sometimes underestimated by the community because its benefits are not yet known. Several attempts to increase the nutritional value of peanut shells were by fermentation. This study used EM-4 probiotic to ferment peanut shell meal so that it could increase the nutritional value, it was expected that it could also improve the performance of broilers and reduce the fat level in the meat. This study aimed to know the effect of feeding fermented peanut shell meal on broiler performance. This study was designed using a completely randomized design with 4 treatments and six replications, each unit consisting of six broilers. Feed treatment are P0 (basal ration (without peanut shells)), P1 (basal ration + 5% peanut shell meal fermentation), P2 (basal ration + 10% peanut shell meal fermentation) and P3 (basal ration + 15% peanut shell meal fermentation). The results showed that the use of fermented peanut shell meal at various levels did not show a significant effect (P>0.05) on feed consumption but showed a significant effect (P<0.05) on body weight gain (BWG) and feed conversion ratio (FCR). Concluded that the use of fermented peanut shell meal as much as 5% could improve the performance of broilers.

Milk was food that was composed of various nutritional values with a balanced proportion of milk weakness affects the shelf life so that it required a pasteurization process by adding kasumba turate (Cartamus tinctorius L) to milk as a natural colouring agent and preservative. To extend the shelf life, this study aimed to determine the effect of organoleptic quality (color, aroma and thickness) pasteurized milk with the addition of kasumba turate (Cartamus tinctorius L) at different storage times. This research was conducted using a Completely Randomized Design with different storage duration treatments (0 hours, 4 hours, 8 hours, 12 hours, 16 hours). The results of this study indicated that the addition of kasumba turate significantly affected the viscosity of milk, but did not affect the color, and aroma. This research can be concluded that during the storage of the organoleptic quality of color, the aroma of kasumba turate, the aroma of milk did not change but affected viscosity at different storage times.