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: Efek Taraf Protein dan Suplementasi Probiotik terhadap Fermentabilitas dan Kecernaan Ransum Sapi Potong in vitro
Abstrak: This experiment was aimed at studying the addition of solid or liquid probiotic into beef cattle rations at various protein levels on in vitro fermentability and digestibility. The experiment used factorial randomized block design 3 x 3 with 3 replicates. Factor A was rations treatment with three levels of protein and iso-calori form TDN 60%: A1 = forage + concentrate (CP 10%), A2 = forage + concentrate (CP 12%), and A3 = forage + concentrate (CP 14%). Factor B was of probiotics suplementation: B1 = without probiotic, B2 = 0.25% solid probiotic, and B3 = 0.10% liquid probiotic. The data were analyzed using analysis of variance (ANOVA), the difference between treatments were tested with contrast orthogonal. Results showed that A2 ration affected significantly concentrations of ammonia and bacterial population (P<0.01). Probiotic treatment had a significant influence on microbial protein synthesis (P<0.05); results also showed that suplementation of 0.25% solid probiotic was better in improving microbial protein synthesis compared to those without probiotic and 0.10% liquid probiotic
Keyword: solid probiotic., protein levels, liquid probiotic, fermentability

Judul: Sikap komunitas pesisir eks kali adem terhadap huniannya di rumah susun cinta kasih Tcu Chi 2 Muara Angke, Kelurahan Pluit, Kecamatan Penjaringan, Jakrta Utara
Abstrak: Kebijakan pemerintah untuk menormalisasikan Kali Adem, memaksa dan menggusur masyarakt pesisir yang mayoritas bermata pencaharian sebagai nelayan dan telah tinggal di bantaran Kali Adem untuk pindah. Warga Kali Adem yang memiliki KTP Jakarta dipindahkan dari bantaran kali adem ke rumah susun Cinta Kasih Tzu Chi 2 Muara Angke Kelurahan Pluit Kecamatan Penjaringan Jakarta Utara.
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