Judul: Visualisasi keterhubungan antaristilah subjek pada metadata tesis IPB menggunakan peluang bersyarat
Abstrak: Bogor Agricultural University library has metadata for its collection. The metadata is used for searching and browsing. The activity of searching and browsing can be based on metadata fields, such as title, author, subject, etc. Searching on the subject or topic is an effective way if someone want to search document that fulfill his/her topic. When someone search on a subject, the result is only documents that has the subject. So, someone needs to pick an appropriate query to find the desirable result. The decision for picking a query is based on how good the knowledge of someone about the collection. It will be hard if someone does not know about the collection. In that case, we need an application that shows the relationship between the subject, so the related terms can be used as query suggestion for someone to decide his/her query. In order to make the view of relationship more interesting, understandable, and interactive, the relationship is visualized. The result of this research is an implementation of a Java desktop application that searches document based on subject and visualize subject terms relationship. The documents are from IPB thesis metadata. From 7445 documents, 7416 documents has subject field. Obtained 4496 unique terms from the 7416 document. From test result, the process to show document result and visualization is fast enough. The average time to show document result and visualization is one second.
Keyword: Visualization, Conditional probability, Terms relationship

Judul: Perancangan Usability Sistem Visualisasi Keterkaitan Subjek Tesis Berbasis Web
Abstrak: Visualisasi data dengan beragam keunggulannya dapat menjadi solusi untuk memperoleh putusan informasi lebih cepat yang kerap kali dituntut pada institusi pendidikan. Penerapan teknik visualisasi data telah dilakukan terhadap data keterkaitan subjek karya ilmiah pada data tesis perpustakaan Institut Pertanian Bogor (IPB) melalui sistem Subject Term Relationship Visualization (STRV). Unsur interaksi manusia dan komputer dalam sistem tersebut belum diterapkan. Penelitian ini bertujuan meningkatkan unsur tersebut terutama komponen learnability dan memorable dengan membuat prototipe sistem melalui pendekatan user experience. Metode yang digunakan dalam penelitian ini adalah metode Wilson. Hasil yang diperoleh melalui penelitian ini adalah prototipe medium fidelity sebagai saran perbaikan sistem agar pengguna dapat mencapai tujuannya dengan lebih mudah. Evaluasi dilakukan dengan menggunakan menjawab 16 pernyataan visualization-specific heuristic evaluation. Hasil pengujian menunjukkan bahwa prototipe sistem telah berhasil meningkatkan komponen learnability dan memorable pada sistem.
Keyword: keterkaitan subjek, user experience, sistem visualisasi

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