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: Penggunaan Adaptive Neuro Fuzzy Inference System untuk Pembentukan Data Fuzzy dalam Association Rules Mining
Abstrak: Forest fires are susceptible happened in Indonesia. Some of the factors that influence their occurrences are weather and climate. Both of them will cause the increase or decrease of the number of hotspots. Previous studies have succeed to provide the relation between the fuzzy data of climatology and number of hotspots using Association Rules Mining (ARM) with membership functions for the attributes are determined by the expert. However, the results have some rules with low percentage of support and confidence and few rules are not in accordance with the expert knowledge. It could be caused by the membership functions provided by the experts are not optimal. In this study, the method used is Adaptive Neuro Fuzzy Inference System to generate membership functions that are used in the formation of data fuzzy. Then, the data is processed with association rules mining that produce rules with better support and confidence percentage than the previous work. It is also able to manage to create new rules that comply with the expert knowledge
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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