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: Efektivitas Pemberian Probiotik Cair pada Taraf Berbeda terhadap Fermentasi dan Kecernaan in vitro Ransum Sapi Potong
Abstrak: The aim of this experiment was to study the effect of liquid probiotic supplementation at different levels on in vitro fermentation and digestibility of beef cattle ration. The fermentability experiment used factorial randomized block design 3x4 with four replicates. Factor A was beef cattle ration without or with liquid probiotic supplementation at different levels: A1=control ration, A2=A1 + 0.1% (vw-1) liquid probiotic, and A3=A1 + 0.2% (vw-1) liquid probiotic. Factor B was incubation periods: 0, 1, 2, and 3 hours. The digestibility experiment used randomized block design with three probiotic treatments (A1, A2, A3) and four replications. The result showed that NH3, total VFA concentrations, bacterial population and digestibility were influenced by liquid probiotic supplementation at different levels. Incubation time influenced pH and those variables except digestibility; however, these treatments did not produce significant effect on degradability, protozoa and microbial protein synthesis. The result of polynomial orthogonal test showed that A3 is the optimal treatment.
Keyword: liquid probiotic, fermentability, digestibility, degradability

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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