Judul: Fermentation and Enzimatic Technology of Palm Kernel Cake (PKC) and its Application on Broiler Ratio (Study Quantitative)
Abstrak: Penggunaan palm kernel cake dalam pakan ayam broiler sangat dibatasi karena tingginya kandungan serat kasar serta asam amino yang tidak seimbang. Penelitian ini bertujuan untuk mengevaluasi dampak penambahan palm kernel cake pada pakan broiler dan menentukan pengolahan yang terbaik untuk mengurangi faktor faktor pembatas penggunaan palm kernel cake dengan metode study kuantitatif. Data didapatkan dari 19 paper yang diperoleh dari berbagai sumber seperti science direct, google scholar, dan research gate. Teknologi yang digunakan pada penelitian ini adalah teknologi fermentasi (FPKC) dan teknologi enzimatis (EPKC). Penggunaan palm kernel cake dalam penelitian ini adalah bersikar dari 0% hingga 30%. Data diolah dengan persamaan regresi menggunakan softwere IBM SPSS ver 20. Hasil analisis menunjukkaan konsumsi pakan dan pertambahan bobot badan broiler dengan pakan PKC, FPKC, maupun EPKC tidak berbeda (P>0,10) dengan pakan control, begitupun dengan penambahan PKC terhadap FCR. Sedangkan penambahan FPKC dan EPKC secara kuadratik menunjukkan hasil yang sangat berbeda nyata (P<0,01) dan cenderung berbeda nyata (P<0,10) terhadap FCR. Kesimpulan dari penelitian ini adalah penggunaan PKC tidak berpengaruh buruk tehadap performa bila diberikan secara bertahap. Penggunaan 15% FPKC memberikan pengaruh yang baik terhadap efisiensi pakan namun tidak baik jika melebihi taraf tersebut., The use of palm kernel cake in broiler diets is limited due to the high content of crude fiber and unbalanced amino acids. This study aimed to evaluate the impact of adding palm kernel cake to the broiler diet and to determine the best processing to reduce the limit of factors for the use of palm kernel cake using quantitative study method. The data were gained from 19 papers. This study also uses digital sources such as science direct, google scholar, and research gate. The technologies used to increase palm kernel cake quality were fermentation (FPKC) and enzymatic (EPKC). The use of palm kernel cake in this study was from 0% to 30%. The data was processed by regression using IBM SPSS 20th version software. The result showed that feed intake and body weight gain of broilers fed PKC, FPKC, and EPKC were not different (P>0.10) from control, similarly to the addition of PKC in feed to FCR. However, the addition of FPKC and EPKC in the feed had a significant effect (P>0.01) and tended (P<0.10) to FCR. It can be concluded that the gradual addition of PKC, FPKC, and EPKC had no negative effect. The addition of 15% PKC in broiler feed can improve feed efficiency.
Keyword: broiler, enzymatic technology, fermentation technology, palm kernel cake

Judul: Effectiveness of the Combination of Fractination and Hydrolysis Technology on Palm Kernel Cake on the Performance of Broiler Chicken
Abstrak: Penelitian ini bertujuan untuk mengetahui sifat fisik dan kimia BIS kontrol dan BIS terhidrolisis serta mengukur pengaruh penggunaannya dalam ransum terhadap performa produksi ayam broiler yang selanjutnya dapat mengevaluasi IOFC pada ransum ayam broiler. Hasil data sifat fisik dan kimia dibandingkan dengan uji Independent Sample T-Test. Sebanyak 2250 ekor ayam broiler strain Ross dibagi menjadi tiga petak dan diberi tiga perlakuan dengan rancangan acak lengkap. Perlakuan terdiri dari R0 = Ransum mengandung 0% BIS, R1 = Ransum mengandung 12,5% BIS kontrol, dan R2 = Ransum mengandung 12,5% BIS terhidrolisis. Hasil penelitian menunjukan bahwa sifat fisik dan kimia BIS terhidrolisis lebih baik dibandingkan BIS kontrol. Sedangkan pada performa ayam broiler dengan penambahan BIS terhidrolisis dapat meningkatkan performa ayam broiler dan lebih efisien dalam menghemat biaya pakan. Dapat disimpulkan bahwa bungkil inti sawit terhidrolisis memiliki sifat fisik dan kimia yang lebih baik dan efektif memperbaiki performan produksi ayam broiler dan IOFC., This study aimed to determine the physical and chemical characteristics of palm kernel meal and hydrolyzed palm kernel meal and measuring the effect on performance of chicken broiler and evaluation of IOFC in diet on chicken broiler. Pyshical and chemical characteristics data were compered by Independent Samples T-Test analysis. Two thousand two hundred and fifty males day-old chick strain of Ross were divided into three group and three dietary treatments with completely randomized design. The treatments consisted of R0 = Diet containing 0% palm kernel meal, R1 = Diet containing 12,5% palm kernel meal, and R2 = Diet containing 12,5% hydrolyzed palm kernel meal. The results showed, that pyshical and chemical characteristics of hydrolyzed palm kernel meal were value better than that of palm kernel cake. While the performance of broiler chicken with the addition of hydrolyzed palm kernel meal can increase performance broiler and more efficient in saving feed costs. It is concluded that hydrolyzed palm kernel meal has pyshical and chemical characteristics value better and effective improve the production performance of broiler chicken and IOFC.
Keyword: broiler, chemical characteristics, hydrolyzed palm kernel meal, performance, physical characteristics

Judul: Metrik Einstein (Anti-) Self-Dual Berdimensi Empat dengan Metode Cartan
Abstrak: Gravitational field equation can be formulated in differential forms (differential geometry), which describes gravity as a manifestation of the curvature of space-time. Curvature of space-time is characterized by a metric that satisfies the gravitational field equation. With differential forms it can be formulated the (anti-) self-dual Einstein equation, which is a modification of the Cartan structure in (anti-) self-dual basis. Calculation of (anti-) self-dual metric with (anti-) self-dual Einstein equation is simpler than the calculation using Christoffel symbols.
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