Judul: Klasifikasi Data Spasial untuk Kemunculan Hotspot di Provinsi Riau Menggunakan Algoritme ID3
Abstrak: Forest fire is one of the environmental issues that occurs almost every year in Indonesia including in Riau Province, which causes negative impacts for human life. The large data of hotspot distribution can be analyzed using one of spatial data mining techniques, namely spatial decision tree. The purpose of this research is to classify the hotspot occurences in Riau province in order to obtain the classification rules. In this research, the spatial decision tree is developed using ID3 algorithm. The result shows that the highest accuracy is 70.80%. The classification model consists 125 classification rules that can be used to predict the hotspot occurrences.
Keyword: spatial decision tree, hotspots, classification, ID3 Algorithm

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: 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