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: Quality of Service (QoS) Analysis of the IPB Access Internet Network at the Department of Computer Science Institut Pertanian  Bogor
Abstrak: Institut Pertanian Bogor menyediakan fasilitas internet IPB-Access untuk kegiatan akademik, sehingga quality of service (QoS) diperlukan untuk mengevaluasi jaringan di Departemen Ilmu Komputer untuk meningkatkan kualitasnya. Penelitian ini menggunakan Wireshark untuk mengukur throughput, delay, jitter, dan packet loss di selasar mahasiswa, ruang dosen, dan pascasarjana dengan skenario streaming YouTube, mengunduh dan mengunggah file, Zoom meeting, dan browsing LMS. Hasilnya menunjukkan sebagian besar parameter berdasarkan standar TIPHON termasuk dalam kategori sangat baik, kecuali di selasar mahasiswa dan ruang dosen, parameter jitter skenario YouTube dan LMS termasuk dalam kategori sedang dan buruk karena interaksi dari pengguna. Rataan throughput ketiga lokasi pada download dan upload sebesar 20.5 Mbps dan 13.5 Mbps. Rataan delay dan jitter skenario Zoom adalah 5.5 ms dan 26.9 ms. Hasil survey terhadap 50 mahasiswa menunjukkan kecepatan koneksi memiliki rataan skala Likert sebesar 3.04 (cukup) dan kemudahan akses sebesar 3.32 (cukup baik). Jaringan Wi-Fi IPB-Access memiliki parameter QoS yang baik, meskipun menurut survey kecepatan dan kemudahannya masih dinilai cukup oleh mahasiswa., IPB University provides IPB-Access internet facilities for academic activities, so quality of service (QoS) is needed to evaluate the network condition in the Department of Computer Science to improve its quality. This research used Wireshark to measure throughput, delay, jitter, and packet loss in student hallways, lecturer rooms, and postgraduate areas with YouTube streaming, file download and upload, Zoom meetings, and LMS browsing. TIPHON-based parameters are mostly rated very good, except for medium jitter in student hallways and lecturer rooms during YouTube, and poor LMS due to the interactivity nature of the applications. Average throughput is 20.5 Mbps in download and 13.5 Mbps in upload. In the Zoom scenario, average delay is 5.5 ms and jitter is 26.9 ms. A survey of 50 students rated connection speed at 3.04 (fair) and ease of access at 3.32 (fairly good). IPB Access Wi-Fi network has good QoS parameters, although according to surveys its speed and convenience are still considered sufficient by students.
Keyword: internet, IPB-Access, network analysis, quality of service, Wi-Fi

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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