Judul: The Evaluation of Utilization of Sheep Rumen Liquor Enzyme for Hydrolisis of Crude Fiber Content in Coconut Meal and its Apparent Digestibility for Red Tilapia Oreochromis sp.
Abstrak: in coconut cake meal (CCM) by sheep rumen liquor enzymes, and apparent digestibility of hydrolyzed CCM for the diet of red tilapia (Oreochromis sp). In Experiment I, the sheep rumen liquor enzymes were added into the CCM at concentration of either 0, 25, 50, 75, 100, or 125 ml/kg of CCM, and incubated for the period of 0, 12, and 24 hours, respectively. In order to evaluate the apparent digestibility, in Experiment II, CCM and hydrolyzed CCM were fed on tilapia for 2 weeks. The result showed that sheep rumen liquor enzymes could effectively reduced the fiber content of CCM, while its glucose concentration increased. It was found that the application of sheep rumen liquor enzymes at a dose of 125 ml in 1 kg CCM at a period of 24 hours was the most effective treatment to reduce the crude fiber content in CCM. The crude fiber content in this treatment decreased from 13.76% to 6.98 %, thereby the apparent digestibility in red tilapia increased from 45.71% to 60.64%.
Keyword: 

Judul: Evaluasi Penurunan Serat Kasar dan Peningkatan Nilai Kecernaan Bungkil Kelapa Dengan Penambahan Enzim Cairan Rumen Domba Sebagai Bahan Baku Pakan Ikan Mas Cyprinus carpio
Abstrak: The objectives of this work were to evaluate the roles of sheep rumen liquor enzymes on its capability to reduce the crude fiber contant and enhance the apperent digestibility of coconut cake meal (BK) for common carp Cyprinus carpio. The work comprised by two stages experiments. In experiment I, BK was hydrolized with 0, 25, 50, 75, 100, or 125 ml enzymes/kg BK for 0, 12, and 24 hours, respectively. Thereafter, proximate compositions of BK were analyzed. In experiment II, hydrolyzed BK (BKe) contained the least crude fiber content from the result of experiment I was tested for its digestibility. It was found that BK hydrolyzed with 125 ml enzymes/kg BK for 24 hours had the lowest value of crude fiber content, and highest value of glucose content. In this treatment, crude fiber content was decreased from 14,34% to 6,98%, while the glucose content was increased from 0,014% to 0,464%. The apparent digestibility of BKe was found to be higher than BK. The total digestibility, protein carp was 63,92% and 54,58%, 79,53% and 65,17%, 72,2% and 49,17% for BKe and BK, respectively. It was concluded that sheep rumen liquor enzymes could reduce the crude fiber content of BK, and enhance its apparent digestibility for carp Cyprinus carpio.
Keyword: 

Judul: Manajemen Bahaya di Kawasan Wisata Pendakian Gunung Agung, Kabupaten Karangasem, Bali.
Abstrak: Gunung Agung (3043 mdpl), yang merupakan gunung tertinggi di pulau Bali, merupakan tujuan yang menarik bagi wisatawan lokal dan asing. Banyak umat Hindu dari Bali dan daerah lain mendaki gunung ini dengan tujuan keagamaan. Karakteristik yang beragam di sepanjang jalur pendakian dapat menempatkan pengunjung pada beberapa risiko. Oleh karena itu, penelitian ini bertujuan untuk mengidentifikasi potensi bahaya yang ada untuk menyusun rekomendasi manajemen bahaya. Pengumpulan data dilakukan pada bulan April-Mei 2018 melalui wawancara dan studi pustaka. Metode analisis risiko dari United Nations Environment Programme (UNEP) dan National Patient Safety Agency (NPSA) digunakan untuk menganalisis potensi bahaya. Potensi bahaya fisik yang teridentifikasi meliputi kelerengan, kabut gunung, angin kencang, suhu rendah, tanah longsor, dan aktivitas vulkanik, sementara pohon mati atau tumbang dan monyet ekor panjang diidentifikasi sebagai potensi bahaya biologi. Potensi bahaya aktivitas manusia muncul dari empat kegiatan yang sering diabaikan oleh pengunjung. Pengunjung harus dilibatkan dalam manajemen bahaya. Kesadaran dan kemampuan mereka untuk mengatasi risiko perlu ditingkatkan sebagai salah satu upaya preventif. Pengelola perlu menyusun skenario evakuasi serta sistem evakuasi dan penyelamatan sebagai tindakan represif.
Keyword: Gunung Agung, manajemen bahaya, keselamatan pengunjung, penilaian risiko