Judul: Sistem Informasi Berbasis Web untuk Klasifikasi Kemunculan Titik Api di Provinsi Riau Menggunakan Pohon Keputusan C4.5
Abstrak: Forest fire is a serious problem because it causes damages to forest ecosystem and surrounding environment in many areas in Sumatera and Kalimantan including Riau Province. One of activities in forest fire prevention is to provide relevant information about hotspot and characteristics of areas where hotspots probably occur. Such information can be presented in a geographic information system (GIS) for classification of hotspot occurrences. This study aims to develop a classification of hotspot occurrences module in a GIS using OpenGeo Suite 3.0. The classification module was made using the decision tree method namely the C4.5 algorithm. Applying the C4.5 algorithm on the forest fire data generated 109 classification rules with accuracy of 69.56%. The SIG has major features such as displaying map, pan map, zoom, in, zoom out, scale, mouse position and a classification module for hotspot occurrences based on characteristics of areas. The GIS enables users to determine whether an area is potential for hotspot occurrences or not based on its characteristics. Potential hotspot occurrences can be used in decision making related to forest fire prevention.
Keyword: hotspot, geographic information system, decision tree, C4.5 algorithm, classification

Judul: Klasifikasi Titik Api di Bengkalis Riau Menggunakan Algoritme ID3 Spasial yang Diperluas
Abstrak: Forest fire in Riau Province including Bengkalis district, are frequently occurred every year. Hotspot is an indicator for forest fire events. Hotspots monitoring by the NOAA satellite is one of the efforts to prevent forest fires. Hotspot data are spatial data. In order to analyze the data, spatial algorithms are required. The extended spatial ID3 algorithm is a spatial classification algorithm for creating a spatial decision tree from spatial datasets. This research applied the extended spatial ID3 algorithm to the forest fires data in Bengkalis district, Riau. The data include hotspots and non-hotspots, weather data, socio-economic data, and geographical characteristics of the study area. The result of this research is a decision tree with income source layer as the root node. As many as 137 rules were generated to the tree. The accuracy of the tree is 75.66% and 41.38% respectively on the forest fires dataset in Bengkalis district and Rokan Hilir district Riau.
Keyword: spatial decision tree, ID3, hotspots, forest fires

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