Judul: Sistem Informasi Berbasis Web untuk Klasifikasi Kemunculan Titik Api di Provinsi Riau Menggunakan Pohon Keputusan C4.5
Abstrak: Forest fire is a serious problem because it causes damages to forest ecosystem and surrounding environment in many areas in Sumatera and Kalimantan including Riau Province. One of activities in forest fire prevention is to provide relevant information about hotspot and characteristics of areas where hotspots probably occur. Such information can be presented in a geographic information system (GIS) for classification of hotspot occurrences. This study aims to develop a classification of hotspot occurrences module in a GIS using OpenGeo Suite 3.0. The classification module was made using the decision tree method namely the C4.5 algorithm. Applying the C4.5 algorithm on the forest fire data generated 109 classification rules with accuracy of 69.56%. The SIG has major features such as displaying map, pan map, zoom, in, zoom out, scale, mouse position and a classification module for hotspot occurrences based on characteristics of areas. The GIS enables users to determine whether an area is potential for hotspot occurrences or not based on its characteristics. Potential hotspot occurrences can be used in decision making related to forest fire prevention.
Keyword: hotspot, geographic information system, decision tree, C4.5 algorithm, classification

Judul: Klasifikasi Kerapatan Titik Api di Bengkalis Riau dengan Menggunakan Algoritme Pohon Keputusan ID3 Spasial
Abstrak: Forest fire is considered as a yearly problem in Indonesia. About 20,000 hotspots were recorded each year in the period of 2001-2012 in the Sumatera Island. Hotspot occurrence is an indicator for forest fire events. This research aims to determine the classification model based on historical forest fire data in Bengkalis district, Riau Province Indonesia to predict density of hotspots. The data used in this research are hotspots data in Bengkalis in 2008. Characteristics of the study area includes land cover, income source of community, precipitation, temperature, and wind speed. The method applied in this research is the spatial ID3 decision tree algorithm. This research has successfully produced two decision trees to classify the areas into three categories of hotspot density namely low, medium, and high categories. The highest-accuracy of decision tree is 60.47% on the testing set in the area of Rokan Hilir district, Riau province Indonesia.
Keyword: spatial ID3 algorithm, hotspot, forest fire, decision tree, bengkalis

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