Black Soldier Fly (BSF) maggot is an eco-friendly alternative for animal feedstuff and its growth and development is impacted by a substrate nutrient. Therefore, this study aims to determine the production and nutrient composition of BSF (Hermetia illucens) maggots using different fermented growth media from agriculture by-products. The study adopted a completely randomized design (CRD) consisting of 5 treatments with 4 replications. The treatments include P0 = 100% Fermented Rice Bran, P1 = 50% each of Fermented Coconut by-product and Rice Bran, P2 = 50% each of Fermented Tofu by-product and Rice Bran, P3 = 50% each of Fermented Palm Kernel Meal and Rice Bran, P4 = 25% each of Fermented Rice Bran, Coconut by-product, Fermented Tofu by-product, and Palm Kernel Meal. The results showed a significant difference in BSF maggot production in each treatment because of the media nutrient content. Therefore, the quantity is influenced by the quality and amount of the maggot growing media. Also, the protein content and the production in the P4 treatment have the highest values of 19.26% and 831.50g, respectively.

Sweet basil (Ocimum basilicum) is a popular herb for flavouring and has a fresh taste. Besides being used for spices, sweet basil is also commonly used as medicine because it has nutritional content. The purpose of this study was to determine the effect of marination using sweet basil (Ocimum basilicum) at different concentrations on the physical quality of local chicken meat. This study used a completely randomized design with 4 treatments and 5 replications. This study had several treatments based on the concentration of sweet basil, namely P0: 0%, P1: 3%, P2: 6%, and P3: 9% with a marinating time of 30 minutes. After marinating, meat was stored at room temperature for 24 hours and then physical quality measurements were taken. The results of the study showed that marination with sweet basil had a significant influence (P<0.05) on the physical quality of local chicken meat. Sweet basil can reduce the pH value, maintain water content, reduce the percentage of cooking loss, reduce the percentage of drip loss, and increase meat tenderness. It can be concluded that 6% sweet basil marinade (Ocimum basilicum) can produce the best physical quality of local chicken meat.

Pineapple extract can maintain the quality of chicken meat due to the presence of the enzyme bromelain, namely proteolysis. This study aimed to determine how the effect of marinating of young pineapple extracts with different immersion times on the organoleptic properties of Free-range chicken meat. This research was treated without immersion/control (P1), immersion time 45 minutes (P 2), and immersion time 90 minutes (P 3). This study was arranged based on a randomized block design with three treatments using 15 trained panellists. Based on the results obtained, it can be concluded that marination using 3% young pineapple extract has a significant effect (p <0.05) on tenderness, juiciness, and Consistency, but does not have a significant effect (p > 0.05) on colour, Odour. and taste.

Beef has a high level of toughness that is not liked by consumers. The solution to increasing beef tenderness is to soften the beef. One method for tendering the beef is by marinating using local ingredients that are easily available, abundant, and inexpensive, namely pineapple. Pineapple peel is waste from pineapple that has not been utilized and is usually discarded. In pineapple peel, there is a bromelain enzyme thought to be able to hydrolyse protein so that it can tender beef. The purpose of this study was to find out the organoleptic properties of beef using the marination with various pineapple peel juice concentrations (Ananas comosus L. Merr) namely 0%, 10%, 20%, and 30%. This study used an experimental method with a Completely Randomized Design consisting of 4 treatments and 4 replications. The parameters in this study were organoleptic properties namely colour, aroma, texture, tenderness, and taste. Results of the study showed that beef marination with various pineapple peel juice concentrations had a significant difference (P<0.05) on taste, texture, and tenderness of beef but had no significant difference in colour and aroma (P>0.05)

North Labuhanbatu regency is one of the districts in North Sumatra Province that has the potential in the development of agriculture and livestock sector. This research aims to identify internal and external factors in the development of goat and sheep farming businesses, formulate alternative development strategies, and strategic priorities that can be applied in the development of goat and sheep in North Labuhanbatu regency. The research site is in North Labuhanbatu regency in February – April 2020. The data used is primary and secondary data. The basic method used in this study is descriptive analytics. The data analysis method used matrix analysis (IFE), matrix (EFE) and matrix (SWOT). The results showed that alternative strategies that can be used in the development of goat and sheep livestock in North Labuhanbatu regency are active and professional agriculture and livestock counselling human resources, establishing livestock institutions such as livestock groups, the role of local governments in mentoring and approaching, establishing livestock health services and cooperative as well as strengthening the livestock and sheep markets in North Labuhanbatu regency.