Plantain peels are one agricultural waste that hasn't been used to their full potential. Plantain strip flour can be utilized as an elective feed in oven chicken proportions, yet its dietary substance is low in light of the fact that the protein content is just 4.08% while the unrefined fiber is 12.5%, so its utilization as a poultry apportion isn't ideal. Endeavors to work on the nature of inferior quality feed fixings are one elective that should be possible to work on the nature of these fixings.Fermentation technology using Rhizopus Oligosporus microbes has been applied, and the results can increase the nutritional content of plantain peel flour. To test quality biologically, including dry matter and organic matter digestibility tests. This research was carried out at the Faculty of Animal Husbandry, Sam Ratulangi University, Manado. For 2 weeks using 20 5 week old Arbor Acres CP 707 Strain broiler chickens consisting of 2 treatments, each treatment consisting of 10 broiler chickens as replications. The rations used in this research were plantain peel flour without fermentation and with fermentation of the fungus Rhizopus Oligosporus.The results of the t-student test showed that the digestibility of dry matter and organic matter of the diet using plantain peel flour without fermentation was very significantly different (P<0.01) compared to the diet fermented by the mold Rhizopus Oligosporus, with the respective results of dry matter digestibility being 62, 32 % to 71.66%, and organic matter digestibility 66.74% to 73.01%. The results of this research can be concluded that the use of fermented plantain peel flour in rations provides higher digestibility of dry matter and organic matter compared to without fermentation.

KEY WORDS : Plantain, Fermentation, Rhizopus Oligosporus, Broiler