Judul: Optimalisasi Penempatan Access Point di Gedung Graha Widya  Wisuda IPB University
Abstrak: Covering-based model merupakan suatu permasalahan penentuan lokasi yang bertujuan meminimumkan jumlah titik lokasi fasilitas pelayanan, tetapi dapat melayani semua titik permintaan. Dalam penelitian ini akan dibahas penentuan lokasi access point di gedung Graha Widya Wisuda IPB University. Kendala yang dimiliki oleh permasalahan ini adalah terdapat beberapa tipe access point dengan jarak jangkauan dan harga yang berbeda-beda. Penentuan lokasi access point ini akan diselesaikan menggunakan model set covering problem dengan bantuan software LINGO 19.0. Hasil implementasi menghasilkan titik alternatif penempatan yang terpilih adalah titik I1, I5, I8, I9, I11, I12, dan I16, dengan total biaya sebesar Rp 65.550.000,00., The covering-based model is a location determination problem aimed at minimizing the number of service facility locations while serving all demand points. This research will discuss the determination of access point locations in the Graha Widya Wisuda building at IPB University. The constraint faced by this problem is the existence of several types of access points with different ranges and prices. The determination of access point locations will be solved using the set covering problem model with the assistance of LINGO 19.0 software. The implementation results in the selection of alternative placement points, namely I1, I5, I8, I9, I11, I12, and I16, with a total cost of Rp 65,550,000.00.
Keyword: access point, covering-based model, set covering problem

Judul: Analisis dan Evaluasi Infrastruktur Jaringan Nirkabel Berbasiskan Standar IEEE 802.11 (Studi Kasus di Institut Pertanian Bogor)
Abstrak: Infrastruktur jaringan wireless fidelity (WiFi) milik IPB belum dikelola secara optimal saat ini. Hal ini menyebabkan banyaknya interferensi antar perangkat WiFi sehingga area jangkauannya menjadi tidak optimal. Oleh karena itu, diperlukan sebuah rekomendasi rancangan infrastuktur WiFi yang dapat mengoptimalkan kinerja jaringan. Penelitian ini menggunakan dua model desain infrastruktur jaringan WiFi, yaitu model koneksi langsung dan model koneksi bridging/relaying. Pengujian dilakukan dengan menggunakan dua skenario aktivitas pengguna, yaitu diam dan bergerak untuk mengukur tiga variabel kinerja jaringan, yaitu latency, throughput, dan signal-to-noise ratio (SNR). Pada model koneksi langsung dengan skenario kondisi pengguna diam menghasilkan nilai kinerja latency rata-rata 2.5 ms dan model koneksi bridging/relay 165.4 ms. Untuk skenario kondisi pengguna bergerak pada koneksi langsung waktu perpindahan AP rata-rata 2.9 detik dan koneksi bridging/relay 6.2 detik. Sementara itu, untuk hasil pengujian throughput pada koneksi langsung memiliki nilai rata-rata 7.185 Mbps dan koneksi bridging/relay 1.364 Mbps. Dengan hasil yang didapatkan, maka kinerja yang terbaik adalah model koneksi langsung.
Keyword: bridging/relay, interferensi, nirkabel, roaming, WiFi

Judul: Characteristic of chili drying (Capsicum annum L.) as a natural dyeing cosmetic
Abstrak: Chilli (Capsicum sp.) contains carotenoids, which are a group of natural pigments consist of red, orange or yellow color. Carotenoids can be dissolved in lipid so that they can be applied to oil-based cosmetic ingredients. Therefore, chilli is potential to be developed as cosmetic colorants. However, pungency of red chili needs to be removed because it is irritating and it provides stinging sensation to skin. Red chilli was investigated as a potent material for a cosmetic colourant in this research because it has a nice uniform red color and has a pungency level less than cayenne pepper. The purpose of this research was to investigate the influence of blanching on drying characteristics of red chilli using a tray dryer, determine the proper time of chili blanching in sodium bisulfite solution, examine color changes stability of red chili powder as a cosmetic dye, and analyze the effect of oleoresin extraction on color and pungency level of red chili powder. The results showed that blanching could affect the drying characteristics. Blanching the chilli for 9 minutes prior drying could speed up the drying rate of chilli and thus the drying time, therefore, the chilli achieved the desired moisture content fast. Sodium bisulfite solution of 0.2%, used as the blanching media, could maintain the color well. However, longer time of blanching might cause several pigments soluble in the blanching media. Blanching the chilli for 9 minutes was able to maintain red color after the stability tested and after extraction of oleoresin. Therefore, blanching red chilli in a solution of 0.2% sodium bisulfite for 9 minutes prior drying is concluded as the best treatment to retain the color of red chilli powder
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