Judul: Kinetika Fermentasi dan Kecernaan in vitro Ransum Sapi Potong yang Disuplementasi Probiotik Padat atau Cair
Abstrak: The aim of this experiment was to study the effect of solid or liquid probiotic supplementation on in vitro fermentability kinetic and digestibility of beef cattle ration. The fermentability experiment used factorial randomized block design 3×5 with four replicates. Factor A was beef cattle ration without and with supplementation with solid or liquid probiotics: A1 = control ration (rice straw and concentrate, ratio 60:40%), A2 = A1 + 0.25% (w/w) solid probiotic, and A3 = A1 + 0.10% (v/w) liquid probiotic. Factor B was incubation times: 0, 0.5, 1, 1.5, and 2 hours. The digestibility experiment used randomized block design with three probiotic treatments (A1, A2, A3) and four replications. Variables measured were NH3, total VFA, bacterial population, protozoal population, microbial protein synthesis, and digestibility. The result showed that NH3 and total VFA concentrations and digestibility were influenced by probiotic supplementation, whereas bacterial population were affected by probiotic supplementation and incubation time; however, these treatments did not produce significant effects on protozoal populaton and microbial protein synthesis. The result of contrast orthogonal test showed that control ration added with 0.10% (v/w) liquid probiotic is the optimal treatment
Keyword: liquid probiotic, fermentability, digestibility, solid probiotic

Judul: Efektivitas Pemberian Probiotik Cair pada Taraf Berbeda terhadap Fermentasi dan Kecernaan in vitro Ransum Sapi Potong
Abstrak: The aim of this experiment was to study the effect of liquid probiotic supplementation at different levels on in vitro fermentation and digestibility of beef cattle ration. The fermentability experiment used factorial randomized block design 3x4 with four replicates. Factor A was beef cattle ration without or with liquid probiotic supplementation at different levels: A1=control ration, A2=A1 + 0.1% (vw-1) liquid probiotic, and A3=A1 + 0.2% (vw-1) liquid probiotic. Factor B was incubation periods: 0, 1, 2, and 3 hours. The digestibility experiment used randomized block design with three probiotic treatments (A1, A2, A3) and four replications. The result showed that NH3, total VFA concentrations, bacterial population and digestibility were influenced by liquid probiotic supplementation at different levels. Incubation time influenced pH and those variables except digestibility; however, these treatments did not produce significant effect on degradability, protozoa and microbial protein synthesis. The result of polynomial orthogonal test showed that A3 is the optimal treatment.
Keyword: liquid probiotic, fermentability, digestibility, degradability

Judul: Characteristic of Overshooting Top (OT) Based on  Himawari  8  Satellite  as  a  Convective  Cloud  Feature  that  Generates  Extreme Weather in the Java Island Region
Abstrak: Overshooting Top (OT) is a feature at the top of a convective cloud that is associated with extreme weather. Research on OT in tropical Indonesia is still very limited. The existence of geostationary satellites with wide area coverage and fast frequency observations is useful for observing the fast dynamics of the OT life cycle. Therefore, this study intends to analyze the relationship between OT and extreme weather, updraft and thermodynamic conditions of OT when extreme weather occurs, the best objective method for detecting OT in the day time and night time, and the spatiotemporal distribution of OT in the tropical region of Java Island during the 2018-2021 period. Based on visual analysis using visible channel and Himawari 8 sandwich products, 87% of extreme weather events in Java were accompanied by the appearance of OT. It indicates that the presence of the OT pattern is a convection cloud pattern or feature that is closely related to extreme weather events for the Java Island region. The existence of a time lag between the appearance of OT and extreme weather events on Java Island indicates that the OT of convection cloud can be used as a precursor or nowcasting for the appearance of extreme weather. Most of the convective cloud OT features during extreme weather events on Java Island have altitude that were only able to exceed the altitude of the equilibrium level and few were able to exceed the tropopause level of 9 km – 16 km. The difference in atmospheric conditions during extreme weather events on Java Island, which is in the tropics and subtropics, is a strong and unstable convective energy condition characterized by a larger CAPE, as well as unstable KI, LI, SI and TTI values. It is offset by kinematic factors in the form of a weak vertical wind shear (bulk wind shear 0-6 km) and a higher freezing point height. The difference between extreme weather events in the Java Island region and other tropical regions compared to subtropical regions is the strong updraft speed of convection clouds. The IRW Texture COMB algorithm based on the IRW-Texture Gradient modification and the COMB algorithm shows a significant increase in quality for detecting OT and non-OT pixels in Java. Rainy days with rainfall > 50 mm/day are very common in areas with an altitude of > 500 m. On the other hand, the level of convection activity which is indicated by the presence of OT and lightning is significantly reduced in this area. OT of convective clouds appear more frequently during the DJF season and less frequently during the JJA season. OT often appears during the day time and rarely at night time. Most OTs appear in the central part, away from the south and north coasts of Java Island during the day, while OTs that appear near the south and north coasts of Java Island can appear in the morning or afternoon.
Keyword: convective clouds, extreme weather, Overshooting Tops, Himawari 8 Satellite