Judul: Persentase karkas, organ dalam dan lemak abdomen ayam broiler yang diberi feed additive sigi indah
Abstrak: This research wvas conducted to determine the effect of supplementation of SlGl INDAH as feed additive in broiler drinking water on the carcass, vital organ and abdominal fat percentage and to get suitable level of the supplementation of SlGI INDAH to improve broiler performance. 1,050 day old chicks of Cobb strain were grouped into 7 treatments and 5 replications. The treahnents were level of supplementation of SIGI INDAH in the diets namely PO (W), PI (0.25%), P2 (0.50%), P3 (0.75%), P4 (1 .W?P)5 (,1.2 5%), P6 (1.50%). l kr esults showed that the supplementation of SIGl INDAH did not significantly affect carcass, viscera and abdominal fat weight of boilers. It is concluded that SlGI INDAH product could not improve carcass and viscera weight of broiler.Key words: Feed additive, Broiler, Carcass, Vital organ, Abdominal fat
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Judul: Karakteristik susut masak dan organoleptik ayam broiler goreng akibat penambahan sigi indah dalam air minum selama pemeliharaan
Abstrak: Most of Indonesian prefers chicken meat to the others because it is the cheapest above all. Although at recent time there has been a lot of broiler breeder, but their production was not optimal yet. One of the problems comes from their low feed quality.It can be improved by adding feed supplement to broilers drinking water. This \\;ill affect its nutrition value. Together \with organoleptic, which is determine consuniers preference, and physical quality, they \will influence broiler meat quality. This research was conducted to study the effect of Sigi Indah feed-supplement added to drinking water during rising time to organoleptic and cooking loss characteristic of broiler meat. Sigi lndah \tias chosen because it is natmlJorganic feed supplement which contain minerals, microbe and amino acids that very potential to substitute synthetic feed additive.This research used 1,050 broilers w\.hich distributed into seven level of treatment (0.0; 0.25; 0.5; 0.75; 1.0; 1.25; 1.5 percent of Sigi Indah) \\.it11 thirty head each cage. Feed and drinking water were given ad libitum. Breast meat \\;as used as evaluated sample. The research \t~usse d Completely Randomized Design with seven level of treatment and three replication. Parameter measured was cooking loss and organoleptic quality (color, taste, texture and aroma). Data from organolepiic test \\?as analyzed by descriptive analize, while cooking loss used ANOVA and polynomial orthogonal test. The result showed that broiler meat with P2 treatment have the higgest acceptance percentage. The treatment also didn't have significant effect to meat's cooking loss. Ke).7eords: broiler, Sigi Indah, organoleptic, cooking loss
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Judul: Analisis Kestabilan Model Virus Komputer dengan Infeksi Tunda dan Pemulihan Tunda.
Abstrak: In this paper, a dynamical model is composed of computer virus model that considers time delay of infection and recovery processes. Stability analysis is performed to both models, i.e. the models with and without time delay. The model without time delay has two fixed points, which one of them is stable and the other is unstable. On the other hand, the model with time delay has fixed points which one of them is spiral stable. If the value of time delay is sufficiently large, then it will imply the stability changes from spiral stable to spiral unstable and subsequently the appearance of limit-cycle and Hopf bifurcation.
Keyword: computer virus model, Hopf bifurcation, time delay