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This community service article presents the implementation of the GELORA outreach and training program conducted in Sebanen Village, Jember, Indonesia, focusing on the promotion of low-cost and eco-friendly fermented feeds formulated from locally available agricultural residues such as papaya leaves, rice bran, molasses, and EM4. The program aimed to strengthen the capacity of smallholder catfish farmers and the village enterprise (BUMDes) through a series of integrated activities including a rapid needs assessment, hands-on training sessions, technical mentoring, and knowledge dissemination. As a result, participants demonstrated improved technical skills in household-scale feed formulation and fermentation, a stronger understanding of sustainable and circular economy principles, and an increased willingness to adopt environmentally friendly aquaculture practices. Moreover, follow-up mentoring groups were established to ensure program continuity and local innovation. This participatory model effectively combines community engagement with scientific evidence in aquaculture nutrition and is suitable for replication in other rural aquaculture development contexts.

Shrimp shell waste is a potential marine biomass resource rich in bioactive compounds such as astaxanthin and chitin, yet remains underutilized in the livestock sector. This study aimed to evaluate the effect of incorporating shrimp shell meal into duck (Anas sp.) feed rations on the yolk color intensity of duck eggs. The experimental design applied a completely randomized design (CRD) with a single factor and four treatments: D0 (100% rice bran, control), A1 (rice bran + 2% shrimp shell meal), A2 (rice bran + 6%), and A3 (rice bran + 10%), with a 21-day observation period. The primary parameter measured was yolk color intensity, assessed visually using a standardized color scale. The results indicated that the addition of shrimp shell meal significantly enhanced yolk color intensity, with the highest pigmentation observed in the A3 treatment. Astaxanthin, functioning as a natural carotenoid pigment, was biologically absorbed and distributed into the yolk via lipophilic pathways, while chitin supported gut health and nutrient absorption efficiency. This study aligns with the principles of the circular economy by valorizing marine processing waste as a functional feed ingredient. A 10% inclusion rate was found to be visually optimal; however, further studies are required to assess its physiological impacts and economic feasibility in broader production contexts.

The purpose of this study was to determine the performance of sheep with the addition of fermented rice bran in the ration. This research was conducted in August-October 2023 at the sheep farm in Putra Buyut Village, Gunung Sugih District, Central Lampung Regency. In this study, 12 sheep were used with the age of 2 years and body weight of 20-23 kg. This study uses fermented rice bran as an addition to sheep rations, the addition in the ration with different percentages, namely P0 (forage feed without the addition of fermented rice bran), P1 (forage feed with the addition of 10% fermented rice bran), P2 (forage feed with the addition of 15% fermented rice bran), P3 (forage feed with the addition of 20% fermented rice bran). This study used a complete randomized design (CRD) with 4 treatments and 3 replicates. Parameters observed in this study were feed consumption, body weight gain and feed conversion. The results of this study showed that the provision of fermented rice bran in the ration had no significant effect (P>0.55) on feed consumption, body weight gain, and feed conversion.  The highest average weight gain was in P0 (150.67).

This research aims to evaluate strategies for increasing beef cattle productivity through optimizing concentrate feed based on local ingredients in Perbaungan, Serdang Bedagai Regency. Surveys and interviews were conducted to collect data regarding feeding patterns, costs and production efficiency. The research results show that concentrate feed, although more expensive than forage, provides higher efficiency in supporting daily weight gain in beef cattle. Local ingredients such as rice bran, palm oil cake and tofu dregs have great potential for use in concentrate formulations, thereby reducing costs and increasing the sustainability of livestock businesses. Optimal strategies include providing concentrate as needed, combining with forage, and managing feed stock. This optimization has been proven to be able to increase beef cattle. productivity and support national meat self-sufficiency efforts

Red bean flour has a high protein content but low gluten content. The superior nutritional value of rice bran is as a nutrient source that contains a lot of protein and high fiber and also does not cause allergies. The purpose of this study was to determine the effect of roasting time and the best formulation of the combination of red bean flour and rice bran flour in making snack bars that are rich in protein and favored by many consumers. This study used a completely randomized design (CRD) arranged factorially with two factors with the formulation of red bean flour and rice bran flour used were P1 (95:5); P2 (90:10); and P3 (85:15). Roasting time was 50, 40 and 30 minutes. Data analysis used ANOVA with Tukey's further test. The results of chemical and sensory tests significantly influenced the activity of water content, fat content, protein, carbohydrates, color, red bean flavor, bran flavor, hardness and overall liking. However, it was significantly different for ash content, color and overall liking. The best chemical test results were P2T3 (ratio of red bean flour and rice bran flour 90/10 with roasting time of 30 minutes) with the results of carbohydrate 60.74%, protein 10.96%, moisture content 19.01%, fat content 6.79%, and ash content 2.51%. The best sensory test results were P2T3 with color test results 2.98, red bean flavor 2.58, bran flavor 2.32, hardness 1.75, and overall liking 2.77. Snack bars made from red bean flour and rice bran flour have great potential as a high-protein food ingredient.

Tempe merupakan salah satu produk fermentasi kedelai tradisional yang cukup terkenal, dengan menggunakan jamur Rhizopus oligosporus. Tempe mempunyai berbagai macam manfaat bagi kesehatan tubuh. Demikian juga dengan bekatul beras merah yang memiliki berbagai nutrisi yaitu kandungan antioksidan dan serat yang tinggi, mengandung banyak mineral. Di kalangan masyarakat, bekatul beras merah belum banyak dimanfaatkan terutama sebagai produk olahan yang memiliki nilai fungsional. Penelitian ini bertujuan untuk menentukan karakteristik kimia dan sensori tempe kedelai yang difortifikasi bekatul beras merah dan lama fermentasi, menentukan formulasi yang tepat dari tempe kedelai yang difortifikasi bekatul beras merah dengan lama fermentasi sehingga diperoleh tempe dengan aktivitas antioksidan dan serat yang tinggi serta disukai konsumen. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) 2 faktorial. Faktor pertama adalah rasio kedelai dan bekatul beras merah (80:20; 70:30; 60;40), sedangkan faktor kedua adalah lama fermentasi (24, 36, 48 jam). Penelitian dimulai dari pembuatan tempe yang difortifikasi bekatul beras merah kemudian dianalisis menggunakan analisis kadar air, kadar abu, kadar protein, aktivitas antioksidan, kadar serat, dan analisis uji organoleptik meliputi warna, rasa, aroma, kekompakan, dan kesukaan keseluruhan. Hasil penelitian yang terbaik adalah pada rasio kedelai dan bekatul beras merah 60:40 dengan lama fermentasi 48 jam didasarkan pada hasil pengujian kimia antioksidan dan serat terbaik. Pada perlakuan ini dihasilkan kadar air 51,34%, kadar abu 8,90%, kadar protein 21,62%, aktivitas antioksidan 72,03%, dan kadar serat 23,44%, sedangkan untuk pengujian organoleptik yang meliputi warna 3,66(merah bata); aroma 3,24 (aroma bekatul beras merah kuat); rasa 3,54 (rasa bekatul beras merah sangat kuat); kekompakan 3,73(kekompakan tempe sangat kuat); dan kesukaan keseluruhan 3,35 (suka). Kata kunci: Tempe, bekatul beras merah, antioksidan, serat, lama fermentasi.ABSTRACTTempeh is one of the well-known traditional soybean fermentation products, using the mushroom Rhizopus oligosporus. Tempeh has a variety of health benefits. Moreover, red rice bran which has a variety of nutrients that contain antioxidants and high fiber, and contain lot of minerals. Among the people, red rice bran has not been widely used, especially as a processed product that has functional value. This study aims to determine the chemical characteristics and sensory of soybean tempeh fortified with red rice bran and fermentation duration, to determine the appropriate formulation of soybean fortified soybean rice bran with fermentation duration so that tempe is obtained with antioxidant activity and high fiber as well as consumer preference. This research was conducted using two factorials Completely Randomized Design (CRD) The first factor was the ratio of soybean and rice bran (80:20; 70:30; 60:40), while the second factor was the duration of fermentation (24, 36, 48 hours). The study began with the making of tempeh fortified with red rice bran and then analyzed for water content analysis, ash content, protein content, antioxidant activity, fiber content, organoleptic test analysis including color, taste, aroma, compactness, and overall preference. The best results was at the ratio of 60:40 soybean and rice bran with fermentation duration 48 hour based on the results of testing the best chemical antioxidants and fiber. At this treatment produced 51,34% water content, 8,90% ash content, 21,62% protein content 72,03% antioxidant activity, and 23,44% fiber content, while for organoleptic testing which includes the color of 3,66 (brick red); aroma 3,24 (strong red rice bran aroma); flavor 3,54(flavor red rice bran very strong); compactness 3,73(compactness of tempeh is very strong); and overall preference 3,35 (likes). Keywords: Tempeh, red rice bran, antioxidant, fiber, long fermentation.