Judul: The Physical Characteristic of Market Vegetable Waste Wafer and that Palatability for Sheep Livestock
Abstrak: Limbah sayuran adalah bagian dari sayuran atau sayuran yang sudah tidak digunakan atau banyak ditemukan di pasar-pasar sayuran. Kelemahan limbah sayuran pasar antara lain adalah mudah busuk, voluminous (bulky) dan ketersediaannya berfluktuasi sehingga diperlukan teknologi pengolahan pakan untuk membuat bahan menjadi tahan lama, mudah disimpan dan diberikan pada ternak. Salah satu cara untuk mengatasi hal tersebut adalah pembuatan wafer hijauan. Penelitian ini bertujuan untuk mengetahui sifat fisik dan palatabilitas wafer limbah sayuran pasar yang akan diberikan pada ternak domba.
Keyword: 

Judul: Uji Sifat Fisik Wafer Limbah Sayuran Pasar dan Palatabilitasnya pada Ternak Domba
Abstrak: Vegetable waste is part of vegetables or vegetables that are discarded. The weakness of this vegetable market waste, among others, is perishable, voluminous (bulky) and the availability was fluctuated so the processing technology is needed to make this vegetable waste to be durable, easy to stored and to be given to dorbia. To solve this problem vegetable waste could be formed as wafer. The objective of this experiment was to determine the physical characteristic and palatability of vegetable market waste after formed as a wafer. The experimental design used in this research was Completely Randomized Design with 5 treatments and 4 replications. The treatments were : R1: maize straw 100%; R2: maize straw 75% + mungbeans sprout waste 25%; R3: maize straw 50% + mungbeans sprout waste 25% + cauliflowers 25%; R4: maize straw 25% + mungbeans sprout waste 50% + cauliflowers 25%; R5: maize straw 25% + mungbeans sprout waste 25% + cauliflowers 50%. Wafer’s variables measured were water activity, water absorption, density and palatability. The results of this research indicated that the treatment of wafer made from vegetable waste gave significant effect to the water activity (P<0.08) and wafer palatability (P<0.05). The highly significant effect (P<0.01) were from on water absorption and wafer density. Based on physical characteristic result of market vegetable waste wafer R1 have the highest water absorption. Wafer R5 gave a lowest water activity and wafer R3 gave a highest wafer density. The ration R4 was the most palatable compare to other treatments for the experimental sheep. Keywords : physical characteristic, wafer palatability, wafer and vegetable waste
Keyword: 

Judul: Mitochondrial DNA Gene Organization and Phylogenetic Relationship of Naja siamensis
Abstrak: Naja siamensis is one of Asiatic cobra in the Family of Elapidae, known as a cryptic snake. It has many morphological variations that lead to misidentification. Misidentification can cause the wrong concept in developing antivenom types due to high snakebite cases occur in Thailand. Thus, an accurate species identification using a molecular approach is crucially required. Mitochondrial DNA has been used widely in snake molecular studies. These studies were aimed to determine the arrangement of the N. siamensis partial mitochondrial genes using reptile-oriented primers and to reveal the phylogenetic relationship among other species of Asian cobra. DNA extraction was carried out based on the standard DNA salting-out protocol and was conducted by bioinformatics analysis using BLASTn and MEGA 6 software. Gene annotation was performed against N. kaouthia complete genome. A total of 3121 bp of N. siamensis mtDNA genes were sequenced consisting of partial of six regions: 16S rRNA, ND1, tRNA-Ile, CRII region, tRNA-Leu, tRNA-Gln, and COI genes. The mtDNA gene organization of N. siamensis was predicted to has a similar pattern with the common Elapidae mtDNA gene organization. This study showed that there is a monophyletic form in Naja genus and N. kaouthia is the closest species with N. siamensis based on partial 16S rRNA and ND1 gene.
Keyword: 16S rRNA, Elapidae, ND1, phylogenetic relationship