Judul: The application of flexible scan statistics in detecting poverty hotspots in Java Island
Abstrak: Poverty hotspot detection is one of the study to know the set of area which has a high number of poverty. Previous study using Circular Spatial Scan Statistics found a problem which is low power to reject null hypothesis since it use circle window as the basis of scan. Flexible scan statistics provide better aproach by using a set of connected regions as window scan. Java Islands is the highest in number of people, with almost 60% of Indonesia people living in Java. By Using SUSENAS 2005 data, we conducted study about poverty hotspot detection using flexible scan statistics in FlexScan 3.05 as the alternatives to handle arbitrary shape of cluster and low power of test in circular spatial scan statistics. The result of the study has showed that flexible scan statistics showed good performance in detecting poverty hotspot, either first, second or third priority area. The average of reliabilty score is 91.15%. Among seven maximum cluster size used in this study, maximum cluster size 10% showed lowest average reliability and the highest average of reliability was shown when maximum cluster size were 20% and 30%.
Keyword: Poverty hotspots, Flexible scan statistics, Java Island

Judul: A modified test in flexibly shaped spatial scan statistic for detecting poverty hotspots.
Abstrak: A flexibly spatial scan statistic was proposed by Tango and Takahashi (2005) that can detect arbitrary shaped clusters (hotspots). In this research, a flexibly shaped spatial scan statistic will be applied to perform poverty hotspots detection in Bogor. Overall population of family in Bogor is 1,094,480 families and 29.44% of families who live in Bogor are categorized as poor family. The problem was flexibly spatial scan statistic use Poisson distribution in their calculation but the poverty rate was too high to be approached by Poisson distribution. In fact that Poisson must be constructed from the number of trials is large and the probability of success is small. We proposed Bernoulli distribution instead of Poisson. This distribution was more suitable to the faced case. That have to be noticed is sampling unit from both the distribution. At Poisson, what becoming sampling unit is village while at Bernoulli the sampling unit is family. Each family has only two possibility status, that are poor and not poor. It was meets the characteristic of Bernoulli distribution. In this proposed method, the events of being poor are independents distributed, so we could find the likelihood function as multiplication of each individual mass function. In this research, the proposed test tends to be more sensitive compared to Septiani (2006), we obtained more significant hotspot. The order of log likelihood ratio statistic was slightly different, there were only minor changes. Septiani’s result using Poisson distribution still relevant to detect poverty hotspots in Bogor.
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Judul: Mempelajari Pembuatan Margarin dari RBD Stearin Serta Karakterisasi Mutunya
Abstrak: Penelitian ini bertujuan untuk mempelajari pembuatan margarin dengan menggunakan RBD Stearin dari kelapa sawit tanpa melalui proses hidrogenasi. Bahan-bahan yang digunakan untuk pembuatan margarin adalah RBD Stearin, RBD Olein, emulsifier (lecithin dan dimodan), f-karoten, garam, air serta Na-benzoat. Tiga perlakuan yang digunakan dalam penelitian ini adalah jenis emulsifier (A), konsentrasi emulsifier (B) dan lama homogenasi (C). Jenis emulsifier yang digunakan adalah lecithin dan dimodan dengan konsentrasi 0.2%, 0.3% dan 0.4%, serta lama homogenasi 60, 70 dan 80 menit. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap Faktorial dengan dua kali ulangan. Margarin dapat dihasilkan dengan mencampurkan RBD Stea- rin (72%), RBD Olein (8%), air (16%), garam (3.7%), emulsifier (0.3%), Butter Flavor (0.40 ml untuk setiap 250 gram margarin) dan ẞ-karoten (0.15 ml untuk setiap 250 gram margarin) selama 60 menit dengan menggunakan suhu proses 54°C. Hasil penelitian menunjukkan bahwa margarin yang dihasilkan mempunyai sifat emulsi yang stabil sampai suhu 45°C, tidak ditumbuhi mikroorganisme pada pengamatan 1 bu- lan setelah pembuatannya dan tidak mengandung logam berba- haya. Selain itu margarin tersebut dapat diterima oleh panelis dan mampu bersaing dengan margarin yang sudah ada di pasaran. Jenis emulsifier (A) berpengaruh nyata terhadap tekstur margarin yang dihasilkan. Konsentrasi emul- sifier (B) berpengaruh nyata terhadap kadar air, sedangkan semua perlakuan yang dicobakan tidak mempengaruhi Bilangan Asam, kadar FFA dan Bilangan Peroksida. Konsentrasi emulsifier 0.3% (B2) dinilai lebih mampu berikatan dengan air secara proporsional pada sistem emulsinya dibandingkan konsentrasi emulsifier 0.4% (B3). Selain itu jenis emulsifier lecithin (A₁) memberikan tekstur yang lebih baik dan lebih disukai oleh panelis diban- dingkan jenis emulsifier dimodan (A2)….
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