Judul: Optimasi Pemilihan Produk Operator GSM dan CDMA  Menggunakan ANFIS
Abstrak: Telepon selular merupakan aplikasi bidang telekomunikasi yang berkembang pesat dan menjadi bagian yang tidak terpisahkan dari masyarakat. Kebutuhan telepon selular telah menjadi kebutuhan primer bagi sebagian kalangan masyarakat Indonesia, karena hampir setiap orang memiliki telepon selular sebagai sarana telekomunikasi. Kebutuhan akan telekomunikasi yang tinggi pada masyarakat, menyebabkan banyaknya operator yang menawarkan berbagai produk dengan layanan fitur yang menarik. Penelitian ini bertujuan untuk menganalisis ketepatan pengguna produk perator GSM atau CDMA dalam memilih produk operator sesuai dengan keinginan/karakteristik pengguna dan memprediksi pola pemilihan produk operator di masa yang akan datang. Penelitian ini diharapkan memberikan referensi/penilaian tentang operator yang digunakan.
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Judul: Analisis ekuitas merek kartu GSM prabayar pada mahasiswa S1 IPB
Abstrak: Saat ini sudah sekitar 6 operator seluler di tanah air, baik yang memiliki jaringan Global System Mobile Communication (GSM) maupun Code Digital Multiple Access (CDMA). Operator seluler dituntut untuk menyesuaikan produknya dengan teknologi ponsel yang ada, maka operator seluler harus mampu menawarkan berbagai keunggulan yang dimiliki untuk menarik perhatian calon pelanggan.
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Judul: Kandungan Mineral Kalakai (Stenochlaena Palustris) yang Tumbuh pada Jenis Tanah Berbeda serta Dimasak dengan Cara Berbeda
Abstrak: Kalakai (Stenochlaena palustris) is one of the local vegetables commonly available in the Palangkaraya. Previous research states that kalakai has a relatively high content of nutrients like beta carotene, folic acid, as well as some important minerals. Local communities (Dayak people) in Central Kalimantan and surrounding used to consume kalakai, especially mothers after child-birth.Kalakai has been recognized as an important vegetable to boost milk supplies for mothers who are breast-feeding. Kalakai was unique, because it can grow on various soil types, even on nutrient-poor soil. Therefore, this research aims to determine the effect of different types of soil on the mineral content of kalakai, and influence of processing on the mineral content. The sampling was conducted at five sites with different soil. They are peaty soil, sulphate acid soils, quartz sand soil, and alluvial soil in January and February. All of the samples were given four different treatments, boiling, frying, steaming and fresh (no treatment). Samples were analyzed moisture, ash, and minerals. Analysis of mineral content using Atomic Absorption Spectrophotometer (AAS) Perkin Elmer 1100B. The type of soil affect the content of minerals in the tip of kalakai leaf. It which grown on peaty soil containing a rather high of mineral Mg, Ca, Zn, Mn, which continuously reach to 5160, 6399, 134.6, 158 ppm, while Fe, Cu, and Al with a low successive level of 117.2, 4.5, 20.5 ppm. The pH of peaty soil in this study was 6.08, allegedly still quite a lot of minerals which can be absorbed by plants. Kalakai which grown on acid-suphate soil contains high Fe and Al i.e. 336.4 and 76.4 ppm. The high micro-mineral Al and Fe in acid-sulphate soils due to soil pH is low. Kalakai grown on quartz sand soil containing high minerals Ca, Cu, and Al, namely 6299, 25.1, and 58.1 ppm, respectively, while other minerals such as Mg, Fe, Zn, and Mn were low, it implies in the amount of 4598, 65, 86.8, and 65.9 ppm, respectively. Kalakai grown on alluvial soil is found that the content of Cu quite high, i.e. 7.26 ppm, whereas Fe, Mn, and Al content were low respectively 52, 63.4, and 5.3 ppm. Relatively low mineral content on kalakai of quartz sand and alluvial soil allegedly because of the low element nutrients contained in these soil types. Results of analysis of total mineral or ash content in various ways of cooking show that kalakai has a different total mineral content. Total minerals from the lowest to the highest were kalakai cooked by boiling, frying, steaming and fresh or without treatment of cooking. Cooking process give an effect to mineral content of kalakai. The process of boiling is the highest role in decreasing Mg (21-68%), Cu (11-60%), Ca (39%) and Mn (8- 38%). Other minerals such as Zn and Fe decreased by frying in the amount of 14-37% and 9-43%, respectively. The whole minerals, except Cu, still in the recommended daily intake limit, if assumed that one portion of kalakai is 50 gram dry basis.
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