Judul: Sistem Tagging dinamis pada peta Kota Bogor menggunakan Flex dan Google Maps API
Abstrak: The goal of this research is to build a Geographic Information System (GIS) that allows particular users to add a place and street directly on the system, so the information that displayed by GIS will develop and more varied. Research method on this system refers to GIS development Guide developed by Department of Geography University at Buffalo. This GIS was developed using Flex and Google Maps API. In addition, this system provides search function, layer selection, optimum route searching and distance-based spatial query. Distance criteria in spatial query is not in Euclidean distance, but the optimum length of access road to get to the venue. Dijkstra’s algorithm was used mainly as a basis for searching optimum route and processing spatial query. Based on result of testing procedure, we can conclude that this system works well to tagging a place and street, visualize the optimum route and processing spatial query.
Keyword: 

Judul: Penyajian Gambar pada Sistem Informasi Geografi Kota Bogor Menggunakan Flex dan Google Maps API for Flash
Abstrak: There were several WEB GIS (Geographic Information System) researches at Computer Science Department with Bogor City as case study, such as Anggraeni (2008), Aini (2009), and Kusumasari (2009). Anggraeni developed that research using ALOV Map. The result of Anggraeni’s research was the geographic information system that displayed a map in the form of spatial data vector with shapefile format. Aini used Pmapper as a framework whereas Kusumasari used Flex as a framework. All of the researches were motivated by limited information about spatial data. Actually, Kusumasari can be developed to be better. This research was to develop Geographic Information System Bogor city using raster maps provided by Google Maps as a continuation of Kusumasari research. This system was built using Flex framework and Google Maps API for Flash. Spatial data that used for this research came from Anggraeni (2008) in a shapefile format. The functions of this system are able to display vector map that overlay on raster map, to display map description, to zoom in and zoom out, to overview map control, and show note about location such as images and address. Those functions provide an easy way for users to obtain location information needed.
Keyword: 

Judul: Penetapan Umur Simpan Telur Asin Rendah Kolesterol pada Penyimpanan Suhu Ruang
Abstrak: Pemanfaatan telur bebek sebagai bahan pangan salah satunya yaitu telur asin. Namun, muncul kesadaran masyarakat akan tingginya kandungan kolesterol pada telur asin sehingga dikembangkan inovasi telur asin rendah kolesterol. Produk telur asin di pasaran memiliki umur simpan pendek tetapi belum diidentifikasi parameter penentu kerusakan produk. Penelitian ini bertujuan untuk mengetahui perubahan mutu dan menetapkan umur simpan telur asin selama penyimpanan suhu ruang. Penelitian ini dilakukan dengan membuat telur asin kemudian dilakukan pengemasan vakum, lalu disimpan hingga terjadi kerusakan pada suhu ruang. Penentuan umur simpan dilakukan dengan metode extended storage studies berdasarkan parameter kadar air, pH, kadar kolesterol, kecerahan, organoleptik, serta uji total plate count. Hasil karakteristik penyimpanan hari ke-10 telur asin diperoleh nilai tingkat kecerahan putih telur sebesar 25,96, kecerahan kuning telur 25,98, pH 7,19, kadar air putih telur 84,64%, kadar air kuning telur 38,72%, dan total mikroba 4,1 × 105 cfu/mL. Kadar kolesterol sebesar 233,39 mg/100 g pada hari pertama dan mengalami penurunan menjadi 131,61 mg/100 g pada hari kesepuluh. Mutu telur asin mengalami perubahan yang mengarah pada kerusakan selama penyimpanan suhu ruang. Telur asin tanpa kemasan memiliki umur simpan hingga 9 hari dengan total mikroba sebesar 1,0 x 105 cfu/mL., The utilization of duck eggs as a food ingredient includes salted eggs. However, public awareness of the high cholesterol content in salted eggs has led to the development of low-cholesterol salted egg innovations. Salted egg products in the market have a short shelf life, but the determining parameters for product spoilage have not been identified. This research aims to understand the quality changes and establish the shelf life of salted eggs during room temperature storage. The study involves producing salted eggs, vacuum packaging them, and then storing them at room temperature until spoilage occurs. The determination of the shelf life is based on extended storage studies, considering parameters such as moisture content, pH, cholesterol content, brightness, organoleptic, as well as a total plate count test. The characteristic results after 10 days of storage show that the brightness of the egg whites is 25.96, the brightness of the egg yolks is 25.98, pH is 7.19, the moisture content of egg whites is 84.64%, the moisture content of egg yolks is 38.72%, and the total microbial count is 4.1 × 105 cfu/mL. The cholesterol content decreases from 233.39 mg/100 g on the first day to 131.61 mg/100 g on the tenth day. The quality of salted eggs undergoes changes that lead to spoilage during room temperature storage. Unpackaged salted eggs have a shelf life of up to 9 days with a total microbial count of 1.0 x 105 cfu/mL.
Keyword: Duck eggs, Low cholesterol, Salted eggs, Shelf life