ABSTRACT Utilization of feed coming from agricultural and agro-industrial by products is one of the efforts to reduce feed cost. The study about evaluation of nutritive values and physical characteristics complete feedbased on sago residues by application different technique fermentations was conducted at Laboratory of Animal Nutrition, Syiah Kuala University, Darussalam, Banda Aceh. This experiment was carried out for 40 days from January to March 2016. The experiment was designed by using completely randomized design (CRD) consisting of 3 treatments and 5 replications. The treatments in this study were P1 as control (complete feed without fermentation), P2 (first sago residue was fermented for 14 days, then mixed with complete feed and fermented for 21 days), P3 (sago residue and complete feed were mixed and fermented for 21 days). Parameters observed in this study were dry matter, crude fiber, crude protein, crude fat, ash and N-free extract. Physical characteristics such as textures, color and odor of fermented complete feed were also observed but not statistically calculated. The results of the study indicated that there were significantly difference between treatments (P