Judul: Sistem Informasi Berbasis Web untuk Klasifikasi Kemunculan Titik Api di Provinsi Riau Menggunakan Pohon Keputusan C4.5
Abstrak: Forest fire is a serious problem because it causes damages to forest ecosystem and surrounding environment in many areas in Sumatera and Kalimantan including Riau Province. One of activities in forest fire prevention is to provide relevant information about hotspot and characteristics of areas where hotspots probably occur. Such information can be presented in a geographic information system (GIS) for classification of hotspot occurrences. This study aims to develop a classification of hotspot occurrences module in a GIS using OpenGeo Suite 3.0. The classification module was made using the decision tree method namely the C4.5 algorithm. Applying the C4.5 algorithm on the forest fire data generated 109 classification rules with accuracy of 69.56%. The SIG has major features such as displaying map, pan map, zoom, in, zoom out, scale, mouse position and a classification module for hotspot occurrences based on characteristics of areas. The GIS enables users to determine whether an area is potential for hotspot occurrences or not based on its characteristics. Potential hotspot occurrences can be used in decision making related to forest fire prevention.
Keyword: hotspot, geographic information system, decision tree, C4.5 algorithm, classification

Judul: Klasifikasi Kerapatan Titik Api di Bengkalis Riau dengan Menggunakan Algoritme Pohon Keputusan ID3 Spasial
Abstrak: Forest fire is considered as a yearly problem in Indonesia. About 20,000 hotspots were recorded each year in the period of 2001-2012 in the Sumatera Island. Hotspot occurrence is an indicator for forest fire events. This research aims to determine the classification model based on historical forest fire data in Bengkalis district, Riau Province Indonesia to predict density of hotspots. The data used in this research are hotspots data in Bengkalis in 2008. Characteristics of the study area includes land cover, income source of community, precipitation, temperature, and wind speed. The method applied in this research is the spatial ID3 decision tree algorithm. This research has successfully produced two decision trees to classify the areas into three categories of hotspot density namely low, medium, and high categories. The highest-accuracy of decision tree is 60.47% on the testing set in the area of Rokan Hilir district, Riau province Indonesia.
Keyword: spatial ID3 algorithm, hotspot, forest fire, decision tree, bengkalis

Judul: Enkapsulasi Starter Yoghurt (Streptococcus thermophilus dan Lactobacillus bulgaricus) Menggunakan Bahan Pengisi Berbasis Pati
Abstrak: The viability of lactic acid bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus) in yoghurt is declined during storage. To prevent this condition we need giving protection by encapsulating the bacteria. Encapsulating had been doing by emulsion method. Emulsion method held by emulsify encapsulating material (maize resistant starch and maltodextrin) with vegetable oil (canola oil containing 0,5% tween 80%), with the equivalent of them 1:2:2. 0.1% (cultivated from beginning of log phage) an amount inoculums was added. Emulsion method which used in this research has been modified. The process of adding CaCl2 solution using syringe 23 G (0. 573mm) and 10 cm of the drop distance from alginate-oil solution. The separating held by using shaker during 24 hours and beads collected using filtration. The composition of encapsulating material and filler had been using are alginate 2%: high amylose corn starch 2%, alginate 3%: maltodextrin 1% and alginate 4%. Drying process of wet beads which produced in this method using oven 40oC during two hour. Then, the best encapsulating material had advanced tested based on quality and quantity. Quantity test held by comparising the yoghurt which produced from free cell and commercial starter (yoghurtmert). The best encapsulating material is alginate 3%: maltodextrin 1%. Encapsulating increase the viability of the bacteria 6.09x105cfu/g (on wet beads) and 2.56 x105cfu/g (on dry beads) as compared to free cell. Yoghurt which produced by alginate 3%: maltodextrin 1% is more sour than free cell, but less than commercial starter. The result of hedonic can be describe that yoghurt which produced by alginate 3%: maltodextrin 1% is not different from commonly consumed yoghurt.
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