Judul: Evaluation of Physical and Chemical Properties of Cassamore Containing Palm Kernel Meal Processed by Steam as Corn Substitute Feed
Abstrak: Cassamore adalah bahan pakan mengandung cassava (singkong), bungkil inti sawit dan moringa (kelor) yang dibuat sebagai bahan pakan pengganti jagung. Tujuan dari penelitian ini adalah mengevaluasi pengaruh steam terhadap sifat fisik, kimia dan kelarutan total pada cassamore. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 4 perlakuan dan 4 ulangan. Perlakuan yang diterapkan yaitu, jagung giling (P0), cassamore tanpa steam (P1), cassamore steam 5 menit (P2) dan cassamore steam 10 menit (P3). Data sifat fisik dan kelarutan total dianalisis menggunakan ANOVA dan jika berbeda nyata (P<0,05) dilanjut dengan uji Duncan, sedangkan sifat kimia dianalisis secara deskriptif. Berdasarkan hasil penelitian, sifat fisik pada cassamore berbeda dengan jagung. Perlakuan steam dapat meningkatkan kerapatan tumpukan, kerapatan pemadatan tumpukan dan sudut tumpukan pada cassamore. Kelarutan total antara jagung dan cassamore sama dan belum dapat ditingkatkan melalui perlakuan steam. Cassamore memiliki nutrien yang setara dengan jagung, namun memiliki serat kasar yang lebih tinggi dan energinya sedikit lebih rendah., Cassamore is a feed ingredient containing cassava, palm kernel meal and moringa which is made as a substitute for corn feed. The purpose of this study was to evaluate the effect of steam on the physical, chemical and total solubility properties of cassamore. This study used a completely randomized design (CRD) with 4 treatments and 4 replications. The treatments applied were ground corn (P0), cassamore without steam (P1), cassamore steam 5 minutes (P2) and cassamore steam 10 minutes (P3). Data on physical properties and total solubility were analyzed using ANOVA and if significantly different (P<0.05) continued with Duncan's test, while chemical properties were analyzed descriptively. Based on the research results, the physical properties of cassamore were different compared to corn. Steam treatment could increased the bulk density, tapped density and angle of repose in the cassamore. Total solubility between corn and cassamore was same and could not be increased by steam treatments. Cassamore had nutritional equivalents to corn, but had higher crude fiber and slightly lower energy.
Keyword: cassamore, chemical properties, physical properties, steam, total solubility

Judul: Analisis Sifat Fisik dan Kimia Cassamore dengan Perlakuan Steam sebagai Pakan Pengganti Jagung yang Mengandung Bungkil Kopra
Abstrak: Cassamore merupakan bahan pakan yang mengandung singkong (cassava), bungkil kopra, daun singkong, dan kelor (Moringa oleifera). Penelitian bertujuan menganalisis pengaruh perlakuan steam terhadap sifat fisik dan kimia Cassamore sebagai sumber energi pengganti jagung yang mengandung bungkil kopra. Penelitian menggunakan rancangan acak lengkap (RAL) dengan 4 perlakuan dan 4 ulangan. Perlakuan yang digunakan yaitu, jagung (P0), Cassamore tanpa steaming (P1), Cassamore steaming 5 menit (P2), dan Cassamore steaming 10 menit (P3). Data sifat fisik diuji dengan Analysis of Variance (ANOVA) dilanjut uji Duncan, sedangkan data sifat kimia dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa sifat fisik Cassamore berbeda dengan jagung. Penambahan waktu steaming selama 5 dan 10 menit pada Cassamore meningkatkan nilai sudut tumpukan, kerapatan tumpukan, kerapatan pemadatan tumpukan, berat jenis, dan kelarutan total. Kandungan nutrien Cassamore setara dengan jagung. Cassamore memiliki kandungan serat kasar yang lebih tinggi namun memiliki energi yang sedikit lebih rendah dari jagung. Cassamore berpeluang menggantikan jagung sebagai sumber energi., The research was conducted to analyze the effect of steam treatment on the physical and chemical properties of cassamore as a substitute energy source for corn containing copra meal. Cassamore is a feed ingredient containing cassava (cassava), copra meal, cassava leaves, and moringa (Moringa oleifera). The treatments were corn (P0), cassamore without steam (P1), cassamore steam 5 minutes (P2), and cassamore steam 10 minutes (P3). Physical properties data were analysed by ANOVA followed by Duncan's test, while chemical properties data were analyzed descriptively. The result of this research showed that the physical properties of cassamore were different from those of corn. The addition of 5 and 10 minutes of steam at the cassamore increased angle of repose, bulk density, tapped density, specific density, and total solubility. The nutritional content of casssamore is equivalent to that of corn. Cassamore has a higher crude fiber but slightly lower energy than corn. Cassamore has the opportunity to replace corn as an energy source.
Keyword: cassava, chemical, corn, energy, physic

Judul: Dynamical System of Hepatitis B in Three Groups with Vaccination
Abstrak: The aim of this study is to modify the hepatitis B transmission model in three age groups involving vaccination from the model conducted by Zhoe and Zhang.The method used is to analyze the stability of the fixed point and its basic reproduction number (R_0). Performed stability analysis and numerical simulation to see population dynamics. Next, a sensitivity analysis of the parameters was carried out to see its effect on R_0. From the analysis obtained two fixed points, namely non-endemic and endemic fixed points. Non-endemic fixed points are locally asymptotically stable if R_0 <1 Meanwhile, the endemic fixed point is locally asymptotically stable if R_0 > 1. Hepatitis vaccination affects the number of susceptible population, because the more successful the vaccination, the smaller the number of susceptible populations so that the smaller the population will be infected.
Keyword: Dynamic, Hepatitis B, Vaccine, Mathematical model