Judul: Metabolizable Energy Value and Flow Rate of Cassava pulp with and without Cocktail Enzyme hydrolysis in Broiler Chickens
Abstrak: Onggok merupakan produk samping dari pengolahan singkong menjadi tepung tapioka. Onggok memiliki potensi menjadi bahan pakan alternatif sumber energi untuk ternak unggas karena ketersediaan melimpah dan harga yang lebih murah, namun onggok memiliki faktor pembatas berupa kandungan Non-starch Polysaccharides (NSP) dan serat kasar yang tinggi. Oleh karena itu, onggok perlu diolah salah satu metode pengolahan yang dapat digunakan yaitu metode hidrolisis menggunakan cocktail enzyme. Nilai energi metabolis pakan sangat penting untuk diketahui karena diperlukan dalam penyusunan ransum unggas. Selain itu, laju alir pakan dalam saluran pencernaan ayam broiler juga penting untuk diketahui karena dapat mempengaruhi penyerapan dan pemanfaatan nutrien. Tujuan dari penelitian ini yaitu menganalisis kandungan energi metabolis, kecernaan protein kasar, dan laju alir onggok dengan dan tanpa hidrolisis cocktail enzyme sebagai bahan pakan sumber energi alternatif untuk ayam broiler. Pengukuran energi metabolis dan kecernaan protein kasar menggunakan 20 ekor ayam broiler jantan CP 707 umur 43 hari dengan bobot badan yang seagam, rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan 3 perlakuan (P0: jagung, P1: onggok, P2: onggok+cocktail enzyme) dan 5 ulangan. Pengukuran laju alir menggunakan 40 ekor ayam broiler jantan CP 707 umur 36 hari dengan bobot badan yang seragam, perlakuan yang diberikan terdiri dari 2 perlakuan (T0: onggok, T1: onggok+cocktail enzyme) masing-masing 5 ulangan. Hasil penelitian ini menunjukkan bahwa nilai energi metabolis onggok terhidrolisis cocktail enzyme lebih tinggi dibanding onggok tanpa hidrolisis cocktail enzyme, peningkatan nilai energi metabolis onggok terhidrolisis sekitar 5%-8%. Cocktail enzyme mampu memecah struktur serat dan NSP sehingga meningkatkan kecernaan dan pemanfaatan nutrien. Nilai kecernaan protein kasar onggok setelah dihidrolisis meningkat sekitar 8%, peningkatan ini terjadi karena adanya penggunaan protease dalam cocktail enzyme. Laju alir antara onggok dengan dan tanpa hidrolisis cocktail enzyme belum menunjukkan adanya perbedaan. Berdasarkan hasil tersebut dapat disimpulkan bahwa hidrolisis cocktail enzyme mampu meningkatkan nilai energi metabolis dan kecernaan protein kasar tanpa mempengaruhi laju alir onggok dalam saluran pencernaan ayam broiler., Cassava pulp is a by-product of cassava processing into tapioca flour. Cassava pulp has the potential to be an alternative feed ingredient for energy sources for poultry because of its abundant availability and lower price, but cassava pulp has limiting factors in the form of Non-starch Polysaccharides (NSP) and high crude fiber content. Therefore, cassava pulp needs to be processed, one of the processing methods that can be used is the hydrolysis method using a cocktail enzyme. The metabolizable energy value of feed is very important to know because it is needed in the preparation of poultry rations. In addition, the feed flow rate in the digestive tract of broiler chickens is also important to know because it can affect the absorption and utilization of nutrients. The purpose of this study was to analyze the metabolizable energy content, crude protein digestibility, and flow rate of cassava pulp with and without cocktail enzyme hydrolysis as an alternative energy source feed ingredient for broiler chickens. Measurement of metabolizable energy and crude protein digestibility using 20 CP 707 male broilers aged 43 days with similar body weight, the experimental design used was a complete randomized design with 3 treatments (P0: corn, P1: cassava
Keyword: cassava pulp, cocktail enzyme, flow rate, hydrolysis, metabolizable energy

Judul: Evaluation of the Nutritional Quality of Hydrolyzed Cassava Pulp using Cocktail Enzyme on the Carcass Quality and Immune Organs of Broiler Chickens
Abstrak: Onggok merupakan ampas dari hasil pengolahan singkong menjadi tepung tapioka. Penggunaan onggok dalam ransum unggas masih sangat terbatas. Penelitian ini bertujuan mengevaluasi kualitas nutrisi onggok hasil hidrolisis cocktail enzyme dalam ransum terhadap kualitas karkas dan organ imunitas ayam broiler. Ayam broiler yang digunakan yaitu ayam broiler jantan CP 707 berjumlah 250 ekor. Penelitian ini menggunakan rancangan acak lengkap dengan 5 perlakuan yaitu P0 = Pakan basal (kontrol), P1 = Pakan basal dengan penggunaan onggok 7,5%, P2 = Pakan basal dengan penggunaan onggok 7,5% + cocktail enzyme, P3 = Pakan basal dengan penggunaan onggok 15%, P4 = Pakan basal dengan penggunaan onggok 15% + cocktail enzyme. Ulangan yang digunakan sebanyak 5 ulangan. Parameter yang diamati yaitu bobot potong, bobot karkas, persentase karkas, persentase lemak abdominal, dan persentase bobot organ imunitas (bursa fabricius, timus, limpa). Hasil penelitian ini menunjukkan bahwa penggunaan onggok dengan dan tanpa cocktail enzyme dalam ransum memberikan efek yang berbeda nyata (P<0,05) terhadap bobot potong, bobot karkas, persentase lemak abdominal, dan persentase bobot bursa fabricius. Perlakuan tidak memberikan efek yang nyata (P>0,05) terhadap persentase karkas, persentase bobot timus, dan persentase bobot limpa. Kesimpulan dari penelitian ini yaitu penggunaan 15% onggok dengan cocktail enzyme dalam ransum efektif meningkatkan kualitas karkas dan tidak memberikan efek negatif terhadap organ imunitas ayam broiler., Cassava pulp is the waste product from the processing of cassava into tapioca flour. The use of cassava pulp in poultry feed is still very limited. This study aims to evaluate the nutritional quality of hydrolyzed cassava pulp using cocktail enzyme in the diet on the carcass quality and immune organs of broiler chickens. The broiler chickens used were 250 male CP 707 broilers. This study employed a completely randomized design with 5 treatments, namely P0 = Basal diet (control), P1 = Basal diet with 7.5% cassava pulp, P2 = Basal diet with 7.5% cassava pulp + cocktail enzyme, P3 = Basal diet with 15% cassava pulp, and P4 = Basal diet with 15% cassava pulp + cocktail enzyme. There were 5 replications used in this study. The variables observed were cut weight, carcass weight, carcass percentage, abdominal fat percentage, and immune organ weight percentage (bursa of fabricius, thymus, spleen). The results of this study showed that the use of cassava pulp with and without cocktail enzyme in the diet had significantly different effects (P<0.05) on cut weight, carcass weight, abdominal fat percentage, and bursa of fabricius weight percentage. The treatments did not have a significant effect (P>0.05) on carcass percentage, thymus weight percentage, and spleen weight percentage. The conclusion of this study is that the use of 15% cassava pulp with cocktail enzyme in the diet effectively improves carcass quality and does not have a negative effect on the immune organs of broiler chickens.
Keyword: carcass quality, cassava pulp, cocktail enzyme, immune organs

Judul: Implementation of Spatio-Temporal Change Query in Relational Database.
Abstrak: Geographic object changes in various views. Object changes are recorded using a model of static storage. No historical connection between old version data and new version data has been built. For that, a storage model of spatio-temporal queries that can analyze spatio-temporal changes has been developed. The object changes the geometry are grouped according to the taxonomy of Spatio-Temporal Pattern Change. This research has been able to apply the query patterns change including born, expand, merge, contract, split, normal and die. This query based on geometric (area) changes. The implementation of spatio-temporal change queries represents an object changes continuously with easy, change detection is done by comparing two versions of data. Keyword: spatio-temporal change query, spatio-temporal change pattern.
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