Catch fish that are not used as food can be processed into fish flour. The purpose of this study was to analyze fish meal from several types of fish found on the coast of Merauke RegencyThis test is carried out to see the physical and chemical quality.. From the research results of this study obtained the physical quality of fish meal can be which is categorized, both in mixing feed food and storage namely: the average density of 0.58 gr / cm3, surface area 53.88 cm2, pH 6.25, threshold power 1.15 m / sec and stack angle 27.260C, average ash content of 6.31%, protein 65.46%, fat 5.46%, crude fiber 0 and water content an average of 6.32%, These results indicate the quality of fish meal is included in standard I based on the quality of SNI 2013 as feed material. Eight (8) types of fish meal that have low economic value and potential to be developed as feed ingredients include Kaca fish (Kurtus gulliveri, Pasir fish (Platycephalus endrachtensis), Bete-Bete fish (Rhinoprenes pentanemus), Duri Herkules fish (Arius sp), and  Duri putih fish (Arius leptaspis).

This research aims to utilize ammoniated of banana stems feed technology as a nutritious alternative feed in the dry season in Merauke Regency. The study used a complete random design (RAL) of factorials using 2 factors, 3 treatments, and 3 repeats. Treatment of P0, P2, P4 and P6 for incubation lengths of 0, 2, 4 and 6 weeks. As well as T2, T4 and T6 for urea level amounts of 2%, 4% and 6%. The changes observed in this study were coarse proteins and coarse fibers by conducting proximate tests. The results of the study on the variety analysis showed that the best coarse protein was obtained in the treatment of 2% urea amount and 2 weeks incubation duration with a value of 26.03%. Coarse fiber is best at 2% treatment and incubation length of 6 weeks with a value of 8.42%. This study can be concluded that the use of urea amounts of 2% and incubation length of 2 weeks can increase the nutritional value in banana stems so that it is expected to meet the feed and nutrition needs of cattle, especially in the dry season in Merauke Regency.

Kurtus gulliver fish is one of the most abundant natural resources in Merauke Regency but is not widely consumed by the community, so it can be used as a source of protein for feed raw materials. The purpose of this study was to find out the protein, fat, and fiber content of poultry feed produced using a fish meal, to be used as the basis for the development of diverse local feed raw materials. This study used a random design complete with 3 concentrations of fish meal (5%, 10%, and 15%). The parameters tested are chemical qualities. The results showed an increasing concentration of fish meal, can increase the protein and fat content at the concentration of 15%. The content of fiber increases, but it has no significant effect and is still included in the standard feed needs. Based on these results, it is known as fish meal (Kurtus gulliver), with a mixture of other local ingredients capable of complementing the nutritional needs of poultry, so that it can be developed as a raw material for poultry feed, in supporting the fulfillment of nutritional needs based on local resources. This indirectly supports the diversity of nutritious feed ingredients.

Penelitian ini bertujuan untuk mengetahui pengaruh bentuk pakan mash, pellet yang menggunakan perekat dan tanpa menggunakan perekat terhadap laju pertumbuhan bobot badan ayam broiler. Perlakuan yang diberikan dalam penelitian ini adalah bentuk pakan, A1 : bentuk mash, A2 : bentuk pellet tanpa penambahan perekat dan A3 : pellet dengan menggunakan perekat. Ternak yang digunakan sebanyak 45 ekor. Data dianalisis secara descriptive statistics. Hasil penelitian menunjukkan bentuk pakan mempengaruhi laju pertumbuhan bobot badan ayam broiler, dengan analisis regresi didapatkan persamaan Y = 364,38x + 192,88 dengan nilai korelasi (r) = 0,9882. Rataan laju pertumbuhan bobot badan pada ayam yang diberikan pakan bentuk pellet menggunakan perekat (A3) memiliki  nilai yang lebih tinggi dari perlakuan pakan pellet tanpa perekat dan mash, dengan nilai rataan laju pertumbuhan bobot badan sebesar 387,56 gr/ekor/minggu. Perlu memperhatikan ukuran partikel bahan pakan sehingga menjamin homogenitas. Hal ini akan mempengaruhi nutrisi juga kecernaan dari pakan yang dibuat.

This research aims to know the influence of the concentration of organic fertilizer of soil on the production of King grass (Pennisetumpurpuroides). This research using methods of randomized block design 3x2 treatment with 3 replicates. Treatment of I = K1L1 (clay fertilizer dose is 6 kg/plot), II treatment = K1L2 (clay fertilizer dose is 12 kg/plot), treatment of the III = K1L3 (clay fertilizer dose 18 kg/plot). The parameters observed were brangkas wet weight (height of plants, number of stem per block, number of leaves, stem diameter, heavy wet per block), heavy wet leaves and dry weight of leaves. The results of the study increased the wet weight and dry weight of K1L3 with an average weight of 3,200 grams and dry weight. 440.1 grams. Key Word  : Organicfertilizer; soil type; production; king grass

Laying hens raised in Merauke are generally medium-type leghorns with their characteristic brown feathers, two-year-old laying hens have decreased egg production because the chickens have entered the rejected period. Chicken is said to be rejected because the chicken has experienced a molting period twice and also has a period of decreased egg production. Efforts to improve the quality of production as well as eggs from medium type chicken rejects include giving herbal medicine. Improving the quality of production and the quality of eggs can not be separated from the condition of the chicken reproductive organs, herbal plants function to increase the fertility of the reproductive organs because they contain carotene and tocopherol which function to increase the fertility of the reproductive organs of one type of plant such as red fruit (Pandanus conoideus). The purpose of this study was to determine the ability of herbal medicine to improve the quality of egg protein, fat and cholesterol in laying hens. This research method was conducted experimentally using 26-month-old laying hens as many as 36 heads, with normal feeding and drinking provision divided into 4 treatments and 3 replications, so there were 12 units, each unit consisting of 3 chickens. Data were analyzed anovaally and continued with duncan test, calculations using SPSS 21 software. The results showed that the use of herbal herbal medicine in drinking water for fat and cholesterol protein had decreased but was not significant. The conclusion of this research is the supplementation of herbal herbal medicine in laying hens of medium type rejects does not affect the quality of eggs, namely protein, fat and cholesterol. The content of quality protein, fat and cholesterol is still in normal levels.

Fish have high nutritional value and are well consumed by the community,especially children, one of the fish that has a high nutritional content, namely gastorfish (Channa striata), besides containing albumin needed by the body. Thiscommunity service aims to improve the skills of local communities in processingfishery products in the form of Gastor fish and meat into products that have a higherselling value and are more popular with the community, especially children. Thisservice activity lasted for 1 day carried out on Sunday, July 28, 2019, located in oneof the local residents in RT 11 RW 2, Rimba Jaya Village, Merauke Regency. Themethod used in this service activity is in the form of explanations, training in theform of direct practice in making processed fish meat in the form of cilok. Theresponse from the community service participants was quite enthusiastic, theyparticipated in activities from beginning to end and were actively involved in themanufacturing process, to the calculation of business analysis

Community needs for animal protein are increasingly increasing. One animal protein that can be developed and commonly farmed in local Papuan communities today is  pigs. Pork has the disadvantage of high fat content, making pork is not widely consumed by the public. Additional materials that are often used by the community,basically aims to improve the taste of food, ut without realizing it, the additional material actually has another effect, both negative effects and positive effects. One additional ingredient that can be used as a mixture in pork is mayana leaf (Solenostemon scutellarioides (L)), but has not been scientifically studied, how the influence of the leaves of mayana (Solenostemon scutellarioides (L)) on the quality of pork. This study aims to determine the effectiveness of mayana leaf extract on the organoleptic physical test of pork through the boiling method. This study used a complete randomized design with 3 treatments and 3 replications, treatment including the use of mayana leaves (Solenostemon scutellarioides (L)) 0%, 20% and 40%. The parameters observed included cooking losses, and organoleptic tests including color, taste, texture, aroma, acceptability. The results showed that boiling using mayana leaf extract did not have a significant effect on cooking losses in pork. In organoleptic tests, boiling using extracts and mayana have a very significant effect. With the highest value for A3 treatment color of 3.65. The taste in A2 treatment was 3.21. Texture and aroma in the treatment of A3, with the highest value for texture 3.77 and aroma 4.00