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The purpose of this research is to know the effect of adding feed fermentation of sago pulp to the palatability level of the breeds of Etawa. In this study used 9 goat cattle PE age 6 months with an average initial body weight of 17 kg. Materials used include sago pulp, probion, bran, urea and molasses. Complete feed prepared from the material is sago pulp 75%, bran 20%, urea 0.25%, molasses 3% and minerals 1.25%. While the probion is added as much as 0.5% of the total feed ingredients. All feed ingredients are mixed and then fermented anaerobic for 21 days. Feeding is done according to the treatment of (100% natural grass + 0% fermented feed, 70% natural grass + 30% fermentation feed, 50% natural grass + 50% fermented feed). The observed variable is palatability. The research draft uses complete random design. Feeding with the addition of fermentation of sago pulp 30%, the consumable level 859.56 grams/day higher (P<0.01) from the fermentation of sago pulp 50% (773.38 gram/tail/day) and without the feeding of sago pulp (697.62 gram/tail/day

Effect of Adding Feed Fermentation of Sago Pulp on The Palatability of The Peranakan Etawa