Judul: Rapid Assessment on 4.0 Industrial Readiness Index
Abstrak: Penilaian indeks kesiapan industri 4.0 dilakukan untuk mengetahui kesiapan suatu industri terkait revolusi industri keempat. Hal ini dilakukan untuk mengetahui sejauh mana kemajuan industri dibandingkan kondisi ideal industri 4.0 saat ini. Industri di Indonesia diharapkan dapat mengukur kesiapannya untuk meningkatkan daya saing industri di pasar internasional yang cenderung menurun sejak 2017. Singapore Smart Industry Readiness Index (SIRI) merupakan salah satu cara untuk menilai kesiapan industri beradaptasi dengan kondisi Industri 4.0, seperti dorongan pemerintah Indonesia agar industri mengukur kesiapan mereka dalam menghadapi era Industri 4.0. Dalam penelitian ini digunakan SIRI sebagai alat pengukuran indeks kesiapan industri di Indonesia. SIRI mengelompokkan kesiapan industri dalam 4 kategori: unready, initial, adequate, dan ready. Tiga industri berbeda skala yang dijadikan responden yaitu, Hakko Kombucha, PT XYZ, dan PT Bintang Toedjoe. Hasil penilaian mengklasifikasikan perusahaan Hakko Kombucha pada Initial Class, PT XYZ pada Adequate Class, dan PT Bintang Toedjoe pada Ready Class. Hasil ini berarti pilar dan dimensi SIRI dapat digunakan untuk mengukur berbagai skala kesiapan mencapai Industri 4.0 di Indonesia. Industri tersebut dapat meningkatkan kinerjanya berdasarkan hasil perhitungan dengan SIRI untuk berkembang dan bertransformasi menuju Industri 4.0.
Keyword: industri 4.0, indeks kesiapan industri, SIRI

Judul: IMPACT OF DIGITAL TECHNOLOGY ADOPTION ON READINESS FOR THE INDUSTRIAL REVOLUTION 4.0 AND BUSINESS PERFORMANCE OF INDONESIAN AND THAI CULINARY MICRO AND SMALL ENTERPRISES
Abstrak: Industrial Revolution 4.0, has changed the basic managerial aspects of an industry. The goal of this era is to transform industries through digitalization. micro and small enterprises are one of the industries that massively contribute to employment, economic growth in Indonesia and Thailand especially very impactful on the socio-economy of the lower middle class community. Technology can utilize its business to quickly adapt, accelerate digital transformation, and survive the COVID-19 pandemic. This study aims to prove the influence of digital technology on the readiness of Micro Small Enterprises to face the Industrial Revolution 4.0, and to improve business performance. Measuring readiness and business performance is necessary to establish a standard for designing business strategies. This research uses quantitative methods with Structural Equation Modeling (SEM) analysis tools on 227 business actors in Indonesia and Thailand. The calculation of the average value of the readiness indicator of Indonesia and Thailand is classified as "achieved" which means that it is capable of applying digital technology to face the 4.0 revolution with an average score of 59.2% and 55.2%, respectively. This study found that the adoption of digital technology by business actors has a very small and insignificant influence on business performance in culinary Micro Small Enterprises, but it affects readiness to face the Industrial Revolution 4.0. Readiness indicators indirectly affect digital technology use and business performance. This research will be useful in determining the state of culinary Micro Small Enterprises in Indonesia and Thailand through comparative studies on the use of digital technology.
Keyword: Adoption of Digital Technology, Business Performance, Industrial Revolution 4.0, Readiness Indicators, Micro and Small Enterprises

Judul: The Effect Cassava Leaves Meal in The Diets on Body Weigbt, Percentage of Digestive Tract and Viscera of Mule Duck.
Abstrak: The mule ducks are the crossbreed between common duck females (Anas plathyrhynchos) and muscovy ducks (Cairino moschata) to improve the meat production in order to meet the animal protein requirement of the people. One of the problems in husbandry farming is highly feed cost. This problem can be solved with using highly available local sources and cheapness. Cassava leaves (Manihot esculenta Crantz) is the one local sources which can be used as an alternative feed, because it contains a rather high protein (24.1%) aud vitamin A (10,000-13,000 IU). A highly Hydrocyanide (HCN) as well as crude fiber in the cassava leaves are the limiting factors to be used as poultry diet. The ducks have more ability in digest the crude fiber than chicken. So that, using some cassava leaves in the diet does not make any problem.
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