Judul: Prototipe Specific Domain Search Engine Dengan Menggunakan Metode Kluster Berhirarki
Abstrak: General purpose search engine memung menawarkan ban yak informasi bagi penggunanya, namun memiliki satu kekurangan yuitu nilai precision dari hasil t(,mu kembalinya kecil. Salah satu alternatif solusinya adalah dengan mcnggunakan specific domain search el7~ine. schingga sistern temu kembali dibatasi hanya pada domain tertentu suja. Penelitian ini bertujuan untuk menelaah penggunaan metode kluster berhirarki dalam sistem temu kcmbali untuk mcmbangull specific domain search engine dan kinerja metode kluster berhiraki dalm1l .sistem temu kembali.
Keyword: 

Judul: Mesin Pencari untuk Sistem Kearsipan Daerah Kabupaten Sragen
Abstrak: Sragen district archives system is the system that used to store archived data. In this archives system, the searching is based on data or a summary disposition from the archives. Because this search result is limited, this research makes search engine for regional archives system that is based on the contents of digital archives, especially Microsoft Word. This search engine is using vector space model for weighting and cosine similarity. Stemmer used in this research is stemmer based on KBBI. Evaluation is using recall and precision of queries that has been determined. The calculation of average precision (AVP) is done because of some queries are used in this evaluation. AVP measuring is calculatd based on 11 standard recall levels. Evaluation result from the search engine is relevant documents that appropriate with the sequence relevance. The value of average precision got from 10 queries is 0.896, scale from 0 to 1. The precision of the search engine performance is affected by the stemmer. Stemmer KBBI creates smaller index size, but it decreases the precision. Stemmer KBBI decreases the precision, because of search by using basic words .
Keyword: 

Judul: Evaluation of Pasteurization Process Adequacy for Nata de coco in Polyethylene Plastic Bag
Abstrak: Nata de coco 2 kg in light syrup in polyethylene plastic bag is generally processed through pasteurization in water bath conveyor pasteurizer at temperature of 97-100oC for 20 minutes. The product is classified as a high acid food with pH less than of 4.0. The objective of this study was to evaluate pasteurization process adequacy of nata de coco based on its pasteurization value (Po). Pasteurization process adequacy was determined by comparing Po of the process to 6D80, 3D80 and 2D80. Microorganism targets were Lactobacillus sp., vegetative cell, mold, yeast and Byssoclamys fulva and Byssoclamy nivea, which were more heat resistant. Based on calculated Po, the pasteurization process was sufficient to inactivate 6D80 of vegetative cells, Byssoclamys fulva, and B. nivea and B coagulan, but was not sufficient to kill (6D80) B pasteurianum, B polymyxa, B. macerans and Alicyclobacillus acidoterrestris. The pasteurization process was sufficient to kill 3D80 and 2D80 of B pasteurianum, B polymyxa, B. macerans for initial temperature more than 80oC. The above pasteurization process was sufficient to kill 2D80 of Alicyclobacillus acidoterrestris. The initial temperature should be not less than 82oC to kill 3D80 of Alicyclobacillus acidoterrestris
Keyword: