Judul: Reconstruction of Dairy Cow Feed Based on Milk Quality and Fermentation Profiles In Vitro
Abstrak: Susu merupakan salah satu komoditi utama dari produk hasil ternak. Selain dikonsumsi dalam bentuk segar, susu juga dapat disajikan dalam bentuk yang sudah diproses sehingga lebih tahan lama dan lebih mudah untuk dikonsumsi. Kandungan lemak dan asam lemak susu merupakan salah satu nutrien yang menentukan kualitas susu. Sejumlah asam lemak memiliki manfaat yang baik bagi kesehatan sebagai contoh asam linoleat terkonjugasi (CLA). Asam lemak susu sangat kompleks dan sangat mudah berubah terutama disebabkan oleh faktor pakan dan ketinggian wilayah. Penelitian ini menunjukan bahwa profil asam lemak susu mampu membedakan kualitas susu dari ketinggian berbeda. Sedangkan perbedaan kualitas susu antar kedua wilayah tidak terlihat pada komposisi nutrien susu yang umum digunakan sebagai komponen penentu harga meliputi kadar lemak, solid non-fat, protein, dan laktosa. Berdasarkan hasil survey, diketahui bahwa terdapat beragam pola pemberian pakan. Dilakukan penelitian lanjutan guna mempelajari pengaruh pola pemberian pakan terhadap kualitas susu. Lima peternak dipilih dengan mengacu kepada kadar CLA tertinggi pada susu. Rekonstruksi ransum juga dilakukan guna mempelajari fermentabilitas ransum di rumen yang dilakukan secara in vitro. Hasil pengamatan dan analisis, diketahui bahwa pemberian ransum dengan variasi nutrien harian yang rendah, menghasilkan produksi susu, kualitas asam lemak susu, dan fermentabilitas serta kecernaan pakan yang lebih baik., Milk is one of the main commodities of livestock products. It can also be served in a processed form so that it is more durable and easier to consume. Milk fats and fatty acids is one of the nutrients that determine the quality of milk. A number of fatty acids have good health benefits as an example of conjugated linoleic acid (CLA). Milk fatty acids are very complex and very volatile mainly due to feed factors and the height of the region. This research shows that the profile of milk fatty acids is able to distinguish the quality of milk from different heights. While the difference in milk quality between the two regions is not seen in the composition of milk nutrients commonly used as a price-determining component including fat content, solid non-fat, protein, and lactose. Based on the results of the survey, it is known that there are various feeding patterns. Further research was conducted to study the influence of feeding patterns on the quality of milk. Five breeders were selected with reference to the highest CLA levels in milk. Ration reconstruction is also done to study the fermentability of rations in rumen conducted in vitro. It is known that the administration of rations with low daily nutrient variations, resulting in milk production, quality of milk fatty acids, and better fermentability and digestibility of feed.
Keyword: asam lemak, in vitro, lemak susu, sapi perah, dairy cows, fatty acid, milk fat

Judul: Near Infrared Refletance Spectrosocopy (NIRS) Qualitative Detection Based on Fatty Acid Profile of Dairy Milk
Abstrak: Penelitian ini bertujuan membuat model kalibrasi menggunakan Near Infrared Reflectance Spectroscopy (NIRS) dari susu sapi perah dengan waktu pemerahan yang berbeda. Pengambilan sampel dilakukan di peternakan rakyat yang berlokasi di tiga tempat yaitu Pangalengan, Cibungbulang, dan Kebon Pedes Jawa Barat. Komponen sampel susu dianalisis menggunakan lactoscan dan identifikasi profil asam lemaknya menggunakan gas chromatography (GC). Sampel susu dianalisis secara rapid menggunakan NIRS. Hasil analisis komponen susu dan asam lemak diolah secara statistik dengan uji normalitas dan uji-t pada SPSS ver. 25. Hasil berbeda nyata didapatkan ada tiga parameter dari susu pemerahan pagi dan sore (P<0,05) yaitu lemak susu, C8:0 dan C14:1. Hasil analisis pada NIRS menunjukkan susu pemerahan pagi dan sore memiliki spektrum serupa yang ditunjukkan dengan nilai Q-value yang rendah (0.0011231). Analisis secara kualitatif pada NIRS tidak dapat membedakan susu hasil pemerahan pagi dan sore hari. Kata kunci: kualitas susu, NIRS, profil asam lemak, susu, waktu pemerahan., The objective of this study was to create calibration model using Near Infrared Reflectance Spectroscopy (NIRS) from dairy milk with the differences milking time. Milk sampling were collected from three different farms location in Pangalengan, Cibungbulang, and Kebon Pedes West Java. The quality of the milk samples were analyzed using lactoscan and gas chromatography (GC) to identified the FA profiles of milk. Sample also analyzed rapidly using NIRS. The result of analyzed using lactoscan and GC were stastistically tested using normality test and t-test carried out SPSS ver. 25. Analysis on GC and lactoscan it were found three parameters that significantly different (P<0.05) between morning and afternoon milking time, namely milk fat, C8:0 and C14:1. However, the result using NIRS indicate that all parameters have similar spectrum between morning and afternoon milking that marked by low Q-value (0.0011231). It is concluded that NIRS spectrum can not differentiate milk from morning and afternoon milking qualitatively. Keywords: FA profiles, milk, milking time, NIRS, quality of milk.
Keyword: Kualitas susu, NIRS, Profil asam lemak, Susu, Waktu pemerahan

Judul: Pengendalian Luas Ruang Terbuka Hijau (RTH) melalui Pendekatan Izin Mendirikan Bangunan (IMB) serta Pajak Bumi dan Bangunan (PBB) di Kota Tangerang
Abstrak: Spatial management of green space through the building permit and the property tax approaches in the city of Tangerang
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