Judul: Verifikasi hotspot dan identifikasi kebakaran vegetasi melalui deteksi pencilan data deret waktu NDVI
Abstrak: Fenomena kebakaran hutan merupakan peristiwa jamak di daerah kutub, subtropis dan tropis seperti Indonesia. Kejadian kebakaran dimonitor dengan satelit NOAA dan data disajikan sebagai sebaran hotspot. Data hotspot ditetapkan dari kanal termal dengan suhu ambang yang ditetapkan secara arbitrer oleh penyedia data, sehingga ketidakpastian hotspot sebagai indikator kejadian kebakaran relatif tinggi. Oleh karena itu diperlukan teknik untuk memverifkasi hotspot sebagai api aktif.
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Judul: Utilization of Himawari-8 Hotspot Data for Land and Forest Fires Tracing, Utilization of Himawari-8 Hotspot Data for Land and Forest Fires Tracing
Abstrak: The use of hotspots in the early warning system for forest and land fires has been applied and is considered successful. Currently, there are regulations governing the use of hotspots in the above context, as stated in regulation No. P.8/Menlhk/Setjen/Kum.1/3/2018 concerning Fixed Procedures for Field Checking of Hotspot Information and/or Forest and Land Fires Information. However, over time, currently in Indonesia hotspot data has also been used to trace fire propagation as one of the evidences of the cause (source of fire) in cases of forest and land fires. Hotspot data used for tracking forest and land fires generally comes from the Terra/Aqua (MODIS), NOAA (AVHRR), and SNPP (VIIRS) satellites. The three satellites have a recording frequency of 12 – 24 hours per day so as to produce satellite data with low temporal resolution, even though currently there is hotspot data available with a temporal resolution of 10 minutes, namely hotspots from AHI (Advanced Himawari Imager) data from the Himawari-8 satellite. This study examined the use of AHI (Himawari-8) hotspot data compared to MODIS, AVHRR, and VIIRS for forest and land fires tracing in Seruyan Hilir, Tanjung Puting National Park, and the area between the Barito and Negara rivers. This study begins with the identification of the time period of the fire’s incidence on the Sentinel-2. Forest and land fires indicator has been observed from the appearance of flames, burn scar, and plumes of smoke. Furthermore, Hotspots were selected at a confidence level ≥80%. This analysis was based on the detection time series of hotspots. The study showed that AHI (Himawari-8) hotspots could be used to see fire propagation and explain the phenomenon of hotspot leaps (hotspot discontinuity). In addition, AHI (Himawari-8) hotspots can also be used to detect fires that rapidly spread and easily extinguish in low biomass areas. Based on these results, the use of AHI (Himawari-8) hotspots can be used in tracing the initial source of fire in cases of forest and land fires.
Keyword: resolusi temporal, Himawari-8, rambatan kebakaran hutan dan lahan

Judul: Perancangan Proses Produksi Telur Asin Rendah Kolesterol
Abstrak: Telur asin merupakan produk olahan telur yang digemari masyarakat, tetapi mengandung kolesterol yang melebihi batasan konsumsi harian manusia. Tahap pengolahan, telur asin direndam dalam larutan khusus guna menurunkan kandungan kolesterol di dalam telur. Proses ini melibatkan pengaturan waktu pemeraman, konsentrasi larutan, dan bahan-bahan lainnya untuk mencapai hasil yang diinginkan. Formulasi telur asin yang terpilih yaitu pemeraman selama 12 hari dalam larutan garam 32,5% yang dicampur bawang putih, sereh, dan daun jeruk cincang, perendaman dalam larutan soda 20% selama 4 jam, dan dikukus selama satu jam. Kadar kolesterol sebesar 233,39 mg/100 g pada hari pertama dan mengalami penurunan menjadi 131,61 mg/100 g pada hari kesepuluh., Salted eggs are a popular egg product among the community, but they contain cholesterol that exceeds the daily human consumption limit. In the processing stage, the salted eggs are immersed in a special solution to reduce the cholesterol content inside the eggs. This process involves adjusting the soaking time, solution concentration, and other ingredients to achieve the desired results. The selected salted egg formulation is marinating for 12 days in 32.5% salt solution mixed with garlic, lemongrass, and chopped lime leaves, marinating in 20% soda solution for 4 hours, and steaming for one hour. The cholesterol level was measured at 233.39 mg/100g on the first day and decreased to 131.61 mg/100g on the tenth day.
Keyword: Soda solution, Low Cholesterol Salted Eggs, Process Design, Standardized Salted Eggs