Judul: Klasifikasi Imbalanced data menggunakan algoritma klasifikasi voting feature intervals
Abstrak: Imbalanced data atau data yang tak berimbang merupakan suatu kondisi dimana pada sebuah himpunan data terdapat satu kelas yang memiliki jumlah instance yang kecil bila dibandingkan dengan kelas lainnya. Contohya pada suatu himpunan data yang terdiri dari dua kelas dimana rasio jumlah instance antara kedua kelas sebesar 1 : 100, 1 : 1000, dan 1 : 10.000. Kondisi imbalanced data dapat menyebabkan pengklasifikasian data yang tidak optimal (Barandela et al. 2002).
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Judul: Klasifikasi Debitur Kartu Kredit dengan Pemilihan Fitur Menggunakan Voting Feature Intervals 5
Abstrak: Provision of credit cards for customers is one of the ways to obtain profit in banking activities which cause risks of losses if the customer frequently delinquent the payments. Therefore, it is important to know the banking profile of the customer who will apply for a credit card. The banking profile data is used as input for Voting Feature Intervals 5 (VFI5) algorithm in the development of classification models that aim to classify potential debtor based on the payment status of the debtor. The debtor data used in this research is categorized as imbalanced data, hence it is necessary to have other performance measures beside accuracy; in this research we also used recall and precision. The input data consist of 14 features, however each features has different significance in classifying debtor. Therefore a feature selection process is conducted before the development of the model. The feature selection is conducted using two approaches: feature selection based on the accuracy of each feature and stepwise feature selection. The former method provides the better accuracy of 67.74%, and the values of recall and precision for the class of bad debtor are 46.88% and 24.69%, respectively.
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Judul: Effectiveness of Microwave Oven against B. cereus to Reach Food Safety Objective in Cook-chill Foods
Abstrak: Cook-chill foods are meal that being cooked and then chilled quickly until further consumption. Usually before being consumed, the foods are reheated by the consumers to improve the organoleptic property and also to destroy bacteria. One of the things that need to be considered is that cook-chill foods that are originated from grains like rice or wheat are vulnerable to be contaminated by pathogen, especially Bacillus cereus. Another problem is that on the packaging of specific cook-chill food that being investigated, there is only instruction manual on how to reheat the food with 1800 W microwave oven. Microwave oven that is being used in household level is usually lower than 1000 W, so there is a possibility under-cooking may happen because there is no standardization on how to heat food with microwave on household level. The research was conducted in five steps, which were; (1) investigation of standard plate count and B. cereus count on two cook-chill foods (spaghetti bolognaise and black pepper chicken rice), (2) challenge test on those cook-chill foods to evaluate the growth of B. cereus on cook-chill food on 15oC, (3) challenge test to evaluate inactivation of vegetative cells and spores of B. cereus by microwave oven (850 watt and 410 watt), (4) to evaluate if FSO of those cook-chill foods could be achieved based on data gathered in the previous results, and (5) to study the effect of microwave oven and moist heat against leakages of nucleic acids and proteins of B. cereus. The results of this research were that microwave oven with 850 watt power could still reach food safety objective (FSO) when cook-chill foods were being reheated for the recommended time on the packagings (45 seconds for spaghetti bolognaise and 2 minutes for black pepper chicken rice), however when using 410 watt microwave oven, FSO could not be achieved. The mechanism of which why microwave oven could destroy vegetative cell and spores of B. cereus was also investigated. The result was that heat treatment using microwave oven differed when compared to moist heat since heat treatment using microwave oven caused leakages of nucleic acid and protein content of the vegetative cells and spores of B. cereusin much larger effect than moist heat.
Keyword: cook-chill foods, Bacillus cereus, microwave, rice, spaghetti, food safety objective