Judul: Evaluasi Penambahan Tepung Kacang Koro Pedang Canavalia ensiformis dalam Pakan Komersial terhadap Kecernaan Ikan Nila Oreochromis niloticus
Abstrak: Jack bean Canavalia ensiformis is a local raw material that is rarely used but has a high protein and carbohydrate content. The digestibility value is one of the requirements for a raw material to be used in fish feed. This study aimed to evaluate the dose of the addition of jack bean to commercial feed on the digestibility of red tilapia (Oreochromis niloticus). This study used a completely randomized design (CRD) with 4 treatments namely K0 (100% commercial feed), K25 (25% jack bean flour + 75% commercial feed), K50 (50% jack bean flour + 50% commercial feed), and K75 (75% jack bean flour + 25% commercial feed) each with three replicates. Fish were kept in an aquarium with a total of 12 fish for 35 days and feeding was carried out 3 times a day at satiation. The concentration of Cr₂O₃ as much as 0.5% in the feed acts as an indicator of digestibility. The results showed that the addition of raw jack bean flour to commercial feed at a dose of 25% gave a digestibility value in red tilapia which was not significantly different from the K0 (100% commercial feed) treatment (p<0.05)., Kacang koro pedang Canavalia ensiformis merupakan salah satu bahan baku lokal yang jarang dimanfaatkan namun memiliki kandungan protein dan karbohidrat tinggi. Nilai kecernaan menjadi salah satu syarat suatu bahan baku dapat digunakan pada pakan ikan. Penelitian ini bertujuan mengevaluasi dosis penambahan kacang koro pedang pada pakan komersial terhadap kecernaan ikan nila merah (Oreochromis niloticus). Penelitian menggunakan rancangan acak lengkap (RAL) dengan 4 perlakuan yaitu K0 (100% pakan komersial), K25 (25% tepung kacang koro pedang + 75% pakan komersial), K50 (50% tepung kacang koro pedang + 50% pakan komersial), dan K75 (75% tepung kacang koro pedang + 25% pakan komersial) masing-masing dengan tiga kali ulangan. Ikan dipelihara di dalam akuarium dengan jumlah ikan 12 ekor selama 35 hari dan pemberian pakan dilakukan 3 kali sehari secara at satiation. Konsentrasi Cr₂O₃ sebanyak 0,5% dalam pakan berperan sebagai indikator kecernaan. Hasil penelitian menunjukkan penambahan tepung kacang koro pedang pada pakan komersial dengan dosis 25% memberikan nilai kecernaan pada ikan nila merah yang tidak berbeda nyata dengan perlakuan kontrol (p<0,05).
Keyword: digestibility, feed, jack bean, nile tilapia

Judul: Physical, Chemical Quality, and Metabolizable Energy of Jack Beans (Canavalia ensiformis L.) with the Addition of Protease and Non-Starch Polysaccaride Enzymes
Abstrak: Penelitian ini bertujuan mengkaji kualitas fisik dan kimia serta mengevaluasi penggunaan dari kacang koro utuh (Canavalia ensiformis L.) dengan penambahan enzim NSP dan protease terhadap nilai energi metabolis (EM) dan kecernaan protein. Ternak yang digunakan adalah ayam broiler jantan strain Cobb berumur 35 hari sebanyak 20 ekor dengan rataan bobot badan 2,1 kg ekor-1. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang dibagi ke dalam 4 perlakuan dan 4 ulangan. Perlakuan yang diberikan pada penelitian ini adalah P0 = Tepung kacang koro dengan kulit yang sudah melalui proses perendaman, perebusan, dan pengeringan; P1 = P0+enzim protease; P2 = P0+enzim NSP; P3 = P0+enzim protease+enzim NSP. Analisis yang diggunakan adalah Analysis of Variance (ANOVA) dan uji lanjut Duncan menggunakan program SPSS 25. Hasil pengukuran energi metabolis pada perlakuan P1, P2, dan P3 menunjukan hasil nyata (P<0,05) lebih tinggi dibandingkan perlakuan P0. Penambahan enzim NSP dan protease pada bahan pakan dapat meningkatkan nilai energi metabolis pada ayam broiler, The purpose of this experiment to evaluate the physical and chemical quality of jack beans (Canavalia ensiformis) in broiler rations with the addition of NSP and protease enzymes on the value of metabolizable energy (ME) and protein digestibility. Twenty heads of 35-day-old male Cobb strain broiler chickens with an average body weight of 2,1 kg were used in this experiment. The study used a completely randomized design (CRD) with 4 treatments and 4 replicates. The treatments used in this study were P0 = Jack beans flour that had been soaked, boiled, and dried; P1 = P0+protease enzyme; P2 = P0+NSP enzyme; and P3 = P0+protease enzyme+NSP enzyme. Analysis of Variance (ANOVA) and Duncan's further test were used in the SPSS 25 program. The metabolizable energy measurements in the P1, P2, and P3 treatments were significantly (P<0.05) higher than in the P0 treatment. The addition of NSP and protease enzymes to feed ingredients can increase metabolizable energy.
Keyword: energi metabolis, enzim NSP, enzim protease, kacang koro pedang, kecernaan protein

Judul: Pelabelan Super Vertex Magic
Abstrak: Super vertex magic labeling is labeling on graph with is a set of edges mapped into and is a set of vertices mapped into . It has a vertex magic labeling in which and represents the size and order of the graph respectively. This manuscript proves that paths, cyclics, and disjoint union of cyclics have a super vertex magic labeling. There are four theorems to be discussed. The first theorem proves that path is super vertex magic if and only if is odd and . The second theorem proves that cyclic is super vertex magic if and only if is odd. The third theorem proves that bijection function from an edge set onto of graph can be extended to a super vertex magic labeling if and only if the set amount of edge label that incidents with a vertex in the graph, consists of sequential integers as many as vertices in the graph. The fourth theorem proves that disjoint union of the cyclics consists of cyclics with each cyclic has vertices is super vertex magic if and only if and are odd.
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