Judul: The 1th International Seminar on Animal Industry
Abstrak: Fermented Jatropha curcas meal using Rhizopus oryzae could decrease the fat contained in the meal (5.8% Vs 0.39) and eliminated trypsin inhibitors up to 67.95 %. The decreasing of fat content indicated the eliminating of the main toxic substance contained in the meal, i.e. phorbolesters. Most of the phorbolesters could be extracted with the oil fraction of the Jatropha curcas meal. Hopefully, this treatment could convert the toxic jatropha curcas meal to high quality of meal as poultry feed. However, the fiber and phytate contained in the meal were still high. This experiment was conducted to study the effects of using fermented Jatropha curcas meal supplemented with cellulase and phytase in the kampong chicken diets on the growth and mortality rate. The experiment used 200 kampong chickens and were reared from day old chicks up to 10 weeks of age. This experiment using completely randomized design with 5 treatment diets and 4 replications, each replication used 10 birds. The experimental diets were: T0 (control diet, without Jatropha curcas meal), T1 (the diet contained 5% untreated Jatropha curcas meal), T2 (the diet contained 5% fermented Jatropha curcas meal + cellulase 200 ml/ton of feed), T3 (the diet contained 5% fermented Jatropha curcas meal + 1000 FTU phytase), and T4 (the diet contained 5% fermented Jatropha curcas meal + cellulase 200 ml/ton + 1000 FTU phytase). The parameters observed were feed consumption, body weight gain, final body weight, feed conversion ratio, and mortality rate. The data were analysed using analyses of variance. The results showed that there was no significant different on the parameters observed due to the treatments. However, feeding untreated Jatropha curcas meal in the diets (T1) decreased the body weight gain approximately 10.52% and final body weight approximately 10.13% compared to the control (T0). Feeding fermented Jatropha curcas meal supplemented with cellulase + phytase(T4) yielded the final body weight and feed conversion ratio similar to those of the control (T0) diet. The values of the final body weight of the T0, T1, T2, T3 and T4 were 955.08 g/bird, 858.33 g/bird, 872 g/bird, 935 g/bird, and 951.25 g/bird, respectively. The values of the feed conversion ratio of the T0, T1, T2, T3 and T4 were 2.93, 3.51, 3.49, 3.20, and 2.89, respectively. The values of the feed consumption per bird during 10 weeks of the T0, T1, T2, T3, and T4 were 2567.53 g, 2663.76 g, 2752.32 g, 2685.05g, and 2520.5 g, respectively. There was no mortality observed for all treatments.
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Judul: Pengaruh Pemberian Bungkil Biji Jarak Pagar (Jatropha curcas L) Terfermentasi Rhizopus oligosporus dalam Ransum terhadap Performa Broiler
Abstrak: The major problem in broilers industry is feed availability and continuity. Jatropha curcas L meal is one alternative feed of poultry because it contains high crude protein, but it can not be used properly because of curcin and phorbolester contained in the meal that interfence the protein synthesis in the body. The present study was conducted to study the effect of feeding fermented Jatropha curcas L meal in the diet on feed consumption, body weight, body weight gain, feed conversion ratio and mortality. The research used 96 Day Old Chicks (DOC) Ross strain which were reared for five weeks. The treatment diets were: R0 (0% fermented Jatropha curcas L meal), R1 (3% fermented Jatropha curcas L meal), R2 (6% fermented Jatropha curcas L meal) and R3 (9% fermented Jatropha curcas L meal). This research used Completely Randomize Design with 4 treatments and 4 replications, each replication contained 6 broilers The data were analysed using Analyses of Variance (ANOVA). The significant results were further tested using Duncan's Multiple Range Test. The research result indicated that feeding fermented Jatropha curcas L in starter and grower-finisher period at the level of 3% (R1), 6% (R2) and 9% (R3) highly significantly reduced (p<0.01) feed consumption, body weight and body weight gain compared to that of control diet (R0). Feed conversion ratio in starter period at the level of 6% (R2) and 9% (R3) highly significantly increased (p<0.01) compared to that of control diet (R0). The mortality of broilers at starter period indicated that feeding Jatropha curcas L at the level 9% (R3) highly significantly increased (p<0.01) mortality compared to that of control (R0). At grower-finisher period indicated that feeding Jatropha curcas at the level 6% (R2) and 9% (R3) highly significantly increased (p<0.01) mortality compared to that of control (R0). Detoxification Jatropha curcas L with fermented using Rhizopus oligosporus has not effective yet to improve the broiler performances. Key words: broilers, jatropha curcas L, performance, rhizopus oligosporus
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Judul: Komposisi warna harmonis dalam suatu karya lansekap
Abstrak: Ilmu Arsitektur Pertamanan merupakan satu bidang disi- plin ilmu yang harus memenuhi kaedah secara fungsional berdaya guna dan secara estetis indah. Karya lansekap yang secara estetis indah dapat diwujudkan dengan adanya suatu perencanaan dan perancangan yang terkomposisi secara harmonis. Dalam suatu perancangan harus diperhatikan prinsip-prinsip perancangan, pengaturan elemen-elemen perancangan dan memahami aspek dan faktor disain yang ada. Elemen-elemen perancangan yang harus diperhatikan adalah bagaimana kesera- sian pengaturan warna, ukuran, bentuk, tekstur, garis serta elemen-elemen perancangan lainnya. Warna sebagai salah satu elemen disain mempunyai peranan yang sangat penting dalam mewujudkan suatu karya lansekap yang memuaskan. Pemilihan topik ini disebabkan oleh suatu fenomena yang menunjukkan bahwa pada umumnya warna merupakan daya tarik utama pada saat kita melewati suatu karya seni (3). Dengan demikian diharapkan penampilan suatu karya lansekap yang membosankan atau tidak teratur dapat dihindarkan dengan dikompilasikannya teori-teori komposisi warna-warna harmonis. Kemudian diadakan pengujian pada sekelompok populasi untuk melihat sampai sejauh mana pengetahuan terhadap komposisi warna yang harmonis. Warna pada hakekatnya adalah cahaya, dimana cahaya tersebut dapat terbias menghasilkan deretan warna merah, jingga, kuning, hijau, biru indigo, dan ungu. Sehingga sesungguhnya warna yang kita lihat sehari-hari merupakan hasil gelombang cahaya yang dipantulkan, dan penyerapan gelombang cahaya lainnya. Penampilan suatu warna sangat ditentukan. oleh tiga hal, yakni kondisi cahaya, pigmen pemantul dan keadaan alat mata dan emosi penglihat…dst
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