Judul: Pengendalian gerak mobil dengan penerapan fuzzy inference system
Abstrak: The driver assistance system is a complex mobile robot system which was designed and built by european car producers to help drivers to control a car. The system makes a car able to sense its surroundings with the aid of various electronic sensors while mechanical actuators were used to move it around. It can make cars to stop automatically within the distance to the obstacles around and reduced car accidents. This paper presents a miniature of a driver assistance system which was designed and built on 1:10 scale R/C car. The fuzzy car adapts fuzzy inference system as its control system. Fuzzy inference system helps to simplify a complex driver assistance system by generating the control system from human experience and it allows to build a complex system easily. The fuzzy inference system is embedded on a micro-controller. The micro-controller control the fuzzy car by giving the instructions to the mechanical actuators. Fuzzy car could sense the distance and the track line with the aid of various electronic sensors. The design consisted of two main sections : software analysis for the fuzzy system with the programs which were integrated to the electronic components and electronic analysis which aid fuzzy system to take control of the mechanical actuators. In this paper it is shown that the fuzzy car moves through the track by line detection using proximity sensors and accelerated by object distance detection using sonar sensors. Fuzzy car can move and accelerate automatically by guiding those sensors detection. The result of this research shows a complex control system can be built simply by using fuzzy inference sytem.
Keyword: Driver assistance system, Fuzzy car, Fuzzy inference system, Sensors, Bogor Agricultural University, Institut Pertanian Bogor, IPB

Judul: Koordinasi Gerak dan Navigasi Hexapod dengan Algoritme Tripod gait, Wall Following, dan Logika Fuzzy
Abstrak: Robot is a tool that can interact with its environment and perform certain functions in accordance with a program that is embedded in it. To function properly, the robot needs to interact with its environment (sense), process the information (think), and give some responses (act). This study aims to integrate the three major functions in an hexapod fire-fighting robot. Input from the environment is obtained from range sensor. These inputs are then processed with a wall-following navigation algorithms and fuzzy logic to determine the direction or angle of motion. This angle is then implemented by the robot’s legs into some movement coordination by using tripod gait algorithm. This study has successfully integrate the algorithm of sensor data acquisition (sense), wallfollowing and fuzzy logic navigation system (think), and tripod gait coodination system (respon). The robot was tested in an environment in accordance with the provisions of KRPAI 2014, and it can move without hitting against the wall.
Keyword: sensor, robot, navigation, hexapod

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