Judul: Transformasi Koordinat Menggunakan Jaringan Syaraf Tiruan Propagasi Balik Levenberg-Marquardt (Studi Kasus: Daerah Jawa Bagian Timur)
Abstrak: Indonesia has used several local datums as ellipsoid geometry reference, one of which is Genuk datum, which uses Bessel Ellipsoid 1841 model. Later, Indonesia chose DGN-95 datum as the national standard datum, which uses WGS-84 ellipsoid reference. It means coordinate points which use Genuk datum before must be transformed into WGS-84. One of the methods to transform coordinates is by using similiarity transformation. This research is aimed to find an alternative method for coordinate transformation using Levenberg-Mardquardt Backpropagation. Data used in this research are coordinates of East Java, which are transformed from Genuk datum into WGS84 datum using similarity transformation and Levenberg-Mardquardt algorithm. MSE values from each method are compared, and the result shows that Levenberg-Mardquardt algorithm can be used as an alternative model for coordinate transform.
Keyword: 

Judul: Transformasi Koordinat menggunakan Jaringan Syaraf Tiruan Propagasi Balik Resilient (Studi Kasus: Daerah Sumatera Bagian Selatan)
Abstrak: Genuk Datum and World Geodetic System 1984 (WGS’84) are used as geodetic reference frames in Indonesia. To fully utilize the technology of WGS’84, it is necessary to transform twodimensional (2D) coordinate data from Genuk to WGS’84. The four-parameter similarity transformation method is frequently used for 2D coordinate transformation in geodesy. In this study, Resilient Backpropagation (Rprop) model is evaluated as an alternative 2D coordinate transformation method. Rprop is compared with four-parameter similarity transformation over a test area in terms of mean square error. The result indicates that the employment of Rprop transformed 2D coordinate (x, y) is more accurate than four-parameter similarity transformation and can be useful for 2D coordinate transformation between Genuk and WGS’84.
Keyword: 

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
Keyword: