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Effort to minimize the environmental pollution is using that waste as a base material of organic fertilizer. This study was conducted to determine the levels of nitrogen (N) and phosphorus (P) contained in the offal waste of mujair fish (Oreochromis mosambicus) from Lindu lake. Samples of mujair offal waste were taken from fish saler on the street Towua, Palu. Analysis of Nitrogen levels used Kjeldhal method which consists of three phases, namely destruction, distillation and titration. On the other hand, for phosphorus analysis was using wet digestion method, followed by absorbance measurements of samples with spectronic 20 at a wavelength of 720 nm. Based on the analysis, the average of nitrogen (N) levels in mujair offal wastewas 2.78%, while the average of phosphorus (P) levels was 2.48%. From these results, it is known that mujair offal waste contained more nitrogen (N) compared to phosphrus (P). In addition, when compared to the quality standard liquid organic fertilizer N and P content in mujair offal almost meets the quality standard liquid fertilizer, where the minimum technical requirements of organic liquid fertilizer should contain a total N content of 3-6% and 3-6% P2O5.

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Slaughterhouse Blood (SHB) is a rich source of protein, but it requires a suitable processing before its use as an ingredient in animal feed formulations. In this study, SHB was fermented using whey or pure culture of Lactobacillus acidophilus as the fermentation inoculums. Mixtures of SHB, fermentation inoculums and molasses were incubated at 35°C and microbiological and biochemical changes were determined every day until the end of fermentation. The results revealed that the fermentation of SHB by both the inoculums required 4 days to complete. The harmful microorganisms were removed or reduced to a negligible level after fermentation. Both the fermented products were also aerobically stable. Protein, lipid and essential amino acid contents of SHB were almost completely recovered after fermentation. The L. acidophilus fermented SHB (LFSHB) exhibited a better microbiological quality than the whey fermented SHB (WFSHB), while WFSHB exhibited a higher amount of free amino acid than the LFSHB. The present study concludes that fermentation is an appropriate technique to convert SHB into a nutritionally sound and microbiologically safe ingredient for the use in fish feed formulation. Whey can be used as an easily available and cost effective inoculum to carry out the fermentation.