Judul: Fuzzy Association Rules Mining pada Data Klimatologi dan Jumlah Hotspot di Kalimantan Tengah dan Kalimantan Selatan
Abstrak: The occurrence of forest fires was influenced by many factors of weather and climate such as temperature, rainfall, solar radiation, humidity, air stability, speed and direction of wind. Rainfall, relative humidity and temperature were the main factors on the moisture of fuel control. Wind and solar radiation were important factors on drying fuels. It was influenced on change in fuel temperature also temperature and relative humidity in the air. This research was aimed to extract or “mine” knowledge from climatology and number of hotspots data in Central Kalimantan and South Kalimantan by 2001 until 2004. It is using Association Rules Mining method with apriori algorithm to see the relation between the number of hotspots and climatology data. Also fuzzy logic was used to solve an uncertainty and the numerical data. The result of this research was presented in the rules. The rules show relation between climatology and the number hotspots data. In rainy season (November-June) few hotspots were shown. This was influenced by mild temperature, mild solar radiation, mild air pressure, high relative humidity and low wind speed. However in dry season the occurence of forest fires was high in each year. The peak of forest fires occurred in August and September. It was influenced by mild temperatures, low rainfall, low solar radiation, mild air pressure, mild relative humidity, low and mild wind speed
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Judul: Multidimensional association rules mining untuk data kebakaran hutan menggunakan algoritme fp-growth dan eclat
Abstrak: Bencana kebakaran hutan dan lahan merupakan permasalahan serius yang harus dihadapi bangsa indonesia khususnya provinsi riau. Salah satu upaya pencegahan kebakaran hutan yaitu dengan mempelajari pola keterkaitan antar kejadian titik panas (hotspot) dengan karakteristik objek geografis terdekat titik panas. Tujuan penelitian ini adalah menerapkan metode aturan asosiasi multidimensi dengan algoritme frequent pattern growth (fp-growth) dan algoritme equivalence class transformation (eclat) untuk menentukan pola keterkaitan antara kemunculan titik panas dan faktor-faktor pendukungnya. Sebagai bahan penentuan faktor kemunculan titik panas penelitian ini menggunakan minimum support 30% dan minimum confidence 80% dengan variabel target yaitu terjadinya titik panas. Hasil penelitian menunjukkan bahwa hubungan yang kuat antara terjadinya titik panas dan pengaruh faktor yang ditemukan dengan support terbesar 44.49%, confidence 100%, dan lift 1.02. Titik panas terjadi umumnya pada daerah yang memiliki curah hujan lebih besar atau sama dengan 3 mm/hari.
Keyword: eclat, fp-growth, hotspot, multidimensional association rules

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