Judul: Pengendalian gerak mobil dengan penerapan fuzzy inference system
Abstrak: The driver assistance system is a complex mobile robot system which was designed and built by european car producers to help drivers to control a car. The system makes a car able to sense its surroundings with the aid of various electronic sensors while mechanical actuators were used to move it around. It can make cars to stop automatically within the distance to the obstacles around and reduced car accidents. This paper presents a miniature of a driver assistance system which was designed and built on 1:10 scale R/C car. The fuzzy car adapts fuzzy inference system as its control system. Fuzzy inference system helps to simplify a complex driver assistance system by generating the control system from human experience and it allows to build a complex system easily. The fuzzy inference system is embedded on a micro-controller. The micro-controller control the fuzzy car by giving the instructions to the mechanical actuators. Fuzzy car could sense the distance and the track line with the aid of various electronic sensors. The design consisted of two main sections : software analysis for the fuzzy system with the programs which were integrated to the electronic components and electronic analysis which aid fuzzy system to take control of the mechanical actuators. In this paper it is shown that the fuzzy car moves through the track by line detection using proximity sensors and accelerated by object distance detection using sonar sensors. Fuzzy car can move and accelerate automatically by guiding those sensors detection. The result of this research shows a complex control system can be built simply by using fuzzy inference sytem.
Keyword: Driver assistance system, Fuzzy car, Fuzzy inference system, Sensors, Bogor Agricultural University, Institut Pertanian Bogor, IPB

Judul: Perancangan dan implementasi logika Fuzzy pada Mikrokontroler ATMega16 untuk robot penghindar halangan
Abstrak: Robot was created to relieve human tasks. One of them is an obstacle avoidance robot. This robot has an ability to avoid obstacles and to move around autonomously in accordance with the rules embedded in it. In this study, fuzzy logic is implemented on the microcontroller ATMega16 in obstacle avoidance robot system design for easing in defining the object's position and accelerating the speed based on distance objects. This robot system is capable of handling three inputs and two outputs. Input is accepted as the value of the distance through the three ultrasonic sensors and the outputs are the speed and the angle of the robot turns. The output of fuzzy system is displayed on the LCD character 16x2. In the decision taking, Mamdani fuzzy modeling was used because it is intuitive. This system consists of ATMega16 microcontroller as hardware and CodeVision AVR as the compiler and downloader of the program into ATMega16 microcontroller and Matlab as the fuzzy simulation program. In the test, the results of fuzzy in Matlab are compared to the human expert opinion. The result of the fuzzy in Matlab can be accepted by the human expert. In the experiment, the results of fuzzy in Matlab are compared to the embedded systems. For the speed test, it produces 0.44% of average error with 99.56% accuracy rate. For the steering angle, it produces 0.22% of average error with 99.56% accuracy rate. The average fuzzy execution time of each rule in the microcontroller is 0.184441 ms. The fastest execution time is in rule 1, that is when three input sensors are in the close range. The longest time is in rule 27, that is when three input sensors are the far range.
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Judul: Penetapan Umur Simpan Telur Asin Rendah Kolesterol pada Penyimpanan Suhu Ruang
Abstrak: Pemanfaatan telur bebek sebagai bahan pangan salah satunya yaitu telur asin. Namun, muncul kesadaran masyarakat akan tingginya kandungan kolesterol pada telur asin sehingga dikembangkan inovasi telur asin rendah kolesterol. Produk telur asin di pasaran memiliki umur simpan pendek tetapi belum diidentifikasi parameter penentu kerusakan produk. Penelitian ini bertujuan untuk mengetahui perubahan mutu dan menetapkan umur simpan telur asin selama penyimpanan suhu ruang. Penelitian ini dilakukan dengan membuat telur asin kemudian dilakukan pengemasan vakum, lalu disimpan hingga terjadi kerusakan pada suhu ruang. Penentuan umur simpan dilakukan dengan metode extended storage studies berdasarkan parameter kadar air, pH, kadar kolesterol, kecerahan, organoleptik, serta uji total plate count. Hasil karakteristik penyimpanan hari ke-10 telur asin diperoleh nilai tingkat kecerahan putih telur sebesar 25,96, kecerahan kuning telur 25,98, pH 7,19, kadar air putih telur 84,64%, kadar air kuning telur 38,72%, dan total mikroba 4,1 × 105 cfu/mL. Kadar kolesterol sebesar 233,39 mg/100 g pada hari pertama dan mengalami penurunan menjadi 131,61 mg/100 g pada hari kesepuluh. Mutu telur asin mengalami perubahan yang mengarah pada kerusakan selama penyimpanan suhu ruang. Telur asin tanpa kemasan memiliki umur simpan hingga 9 hari dengan total mikroba sebesar 1,0 x 105 cfu/mL., The utilization of duck eggs as a food ingredient includes salted eggs. However, public awareness of the high cholesterol content in salted eggs has led to the development of low-cholesterol salted egg innovations. Salted egg products in the market have a short shelf life, but the determining parameters for product spoilage have not been identified. This research aims to understand the quality changes and establish the shelf life of salted eggs during room temperature storage. The study involves producing salted eggs, vacuum packaging them, and then storing them at room temperature until spoilage occurs. The determination of the shelf life is based on extended storage studies, considering parameters such as moisture content, pH, cholesterol content, brightness, organoleptic, as well as a total plate count test. The characteristic results after 10 days of storage show that the brightness of the egg whites is 25.96, the brightness of the egg yolks is 25.98, pH is 7.19, the moisture content of egg whites is 84.64%, the moisture content of egg yolks is 38.72%, and the total microbial count is 4.1 × 105 cfu/mL. The cholesterol content decreases from 233.39 mg/100 g on the first day to 131.61 mg/100 g on the tenth day. The quality of salted eggs undergoes changes that lead to spoilage during room temperature storage. Unpackaged salted eggs have a shelf life of up to 9 days with a total microbial count of 1.0 x 105 cfu/mL.
Keyword: Duck eggs, Low cholesterol, Salted eggs, Shelf life