Peradilan Internasional Versus Bush: Studi Kasus State Violence

International Criminal Court (ICC), obviously, is an International court which has the authority to sentence or punish International criminals considered imperil and intrude on human life. These persons should be senior officials of state, such as president or military functionary, committing violence toward people. Such iolence committed by public officials is one kind of state violence. However, United States’ (President Bush) attitude to neglect ICC, constitutes complicated problem. Surely, there must be a big plan or reason behind the refusal of the ICC existence by United States (President Bush) whom its trickiness has just been revealed when the US invades Iraq

Kriminal Syariah

xx, 286 hlm, 21 c

Feeding Value of Coconut Flour either Fermented with Aspergillus nigerorSaccharomyces cerevisiae

Fermentation has long been applied to increase quality of poultry diets. A study was conducted to investigate the performance of broilers fed the fungi-fermented coconut flour (CF). The CF with or without 0.1% sodium selenite addition was fermented by either Aspergillus niger or Saccharomyces cerevisiae. A total of 120 day old chicks were used in this study. The broiler chicks were kept for three weeks and fed experimental diets (T-1: Control diet; T-2: 1% CF; T-3: 1% fermented CF with A. niger (AN); T-4: 1% fermented CF with S. cerevisiae (SC); T-5: 1% fermented CF + sodium selenite with AN; T-6: 1% fermented CF + sodium selenite with SC). Feed and water were provided ad libitum. The variables observed were: final body weight, feed intake and feed conversion ratio (FCR). The study used a Completely Randomized Design with 6 treatments and 4 replicates. The results indicate that the use of 1% pure CF did not impair the growth performance. Fermenting CF with A. niger, either with or without sodium selenite addition, negatively affected growth performance of broilers. However, fermenting CF with S. cerevisiae deteriorate body weight, feed intake and FCR. In conclusion, treatments significantly affected body weight, feed intake and FCR

The Use of Enzymatic Pre-digestion of Fermented Palm Kernel Cake in the Laying Hens Diet on Production Performance, Nutrient Digestibility, Egg Quality, and Egg Chemical Content

A study was conducted to determine the effect of enzymatic pre-digestion of fermented palm kernel cake in the laying hen’s diet on the performance production, nutrient digestibility, egg quality, and egg chemical content. Palm kernel cake (PKC) was added with 3% ammonium sulfate and then fermented by using Saccharomyces cerevisiae for 5 days (FPKC). The FPKC was hydrolyzed with mannanase to produce enzymatic pre-digestion of FPKC (EPFPKC). The study used a completely randomized design with 5 treatments and 6 replications. The EPFPKC-containing diets were fed to 240 Lohmann Brown laying hens aged 19 weeks old for 3 months. The diets were D-1 (without EPFPKC), D-2 (5% EPFPKC), D-3 (10% EPFPKC), D-4 (15% EPFPKC), and D-5 (20% EPFPKC). Feed and drinking water were available at all times. Total fecal discharges were collected for three consecutive days to measure feed digestibility. The variables measured were feed digestibility, production performance, egg quality, lauric acid, cholesterol, and beta-carotene content of eggs. Data were analyzed with the variance analysis. The results showed that fermentation could increase the protein content of PKC and decrease the crude fiber content. The addition of EPFPKC in the diets increased dry matter, protein, and crude fiber digestibility and improved the quality of albumen and yolk during 28 days of storage at room temperature. Adding EPFPKC also increased the concentration of lauric acid and beta-carotene in eggs. In conclusion, the addition of 15% of enzymatic pre-digestion of fermented palm kernel cake (D-4) in the diet improves the quality of eggs stored for 28 days, and increases the concentration of lauric acid and beta carotene in eggs

Feeding selenium-rich fermented palm kernel cake to laying hens produces selenium-rich eggs, increases egg production and quality

A study was conducted to determine the effect of selenium (sodium selenite) added to palm kernel cake (PKC) before fermentation on production, selenium content, and quality of eggs. The PKC was added with 0.1% sodium selenite and 1% baking yeast (Fermipan®). The mixture was added with ster-ile distilled water to increase the water content of the substrate. The substrates were fermented at room temperature for 5 days. The fermented products of selenium-rich fermented palm kernel cake (SRFPKC) were dried and fed to the laying hens. The experimental diets used were T-0: without SRF-PKC, T-1: 0.25% SRFPKC, T-2: 0.50% SRFPKC, T-3: 0.75% SRFPKC and T-4: 1.0 % SRFPKC. The diets were given to 180 laying hens aged 22 weeks for 14 weeks. Data on egg production, feed intake and feed conversion ratio were recorded. Feed digestibilities of dry matter and protein were measured based on the method of total fecal collection. Egg qualities and egg weight loss were done using eggs stored for 1 and 30 days. Selenium and cholesterol contents of eggs were also measured. This study used a completely randomized design and was analyzed by analysis of variance. The results showed that the addition of SRFPKC increased egg production, hen day, egg weight, egg selenium, feed digest-ibility, improve FCR (P<0.05) and inhibit the process of decreasing the quality and weight of eggs stored for 30 days (P<0.05). In conclusion, the addition of SRFPKC increased egg production, feed digestibility, and egg selenium, improve FCR and slow down the deterioration of egg quality stored for 30 days