Judul: Penambahan modul pembentukan Word Graph kata kerja pada aplikasi BogorDelftConstruct
Abstrak: Knowledge Graph (KG) is one of natural language processing methods that is able to represent the result of semantic analysis of a text in a graph form. Until now, there are only a few researches using KG to do semantic analysis for texts in Indonesian language. They were mainly focus on analyzing text, constructing rules to analyze text and engineering to understand the text. Some other researches have done semantic analysis from various part-of-speech. Nevertheless, the results of the research have not been implemented yet. To realize a long term goal of doing text abstraction automatically, BogorDelftConstruct has been developed as an early stage prototype. In line with that, this research implemented semantic analysis for one part-of-speech in BogorDelftConstruct.
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Judul: Modul Word Graph Kata Benda pada KG_EDITOR Berbasis Java Desktop
Abstrak: One natural language processing method that can represent result of semantic analysis of a text as a graph is Knowledge Graph (KG). BogorDelftConstruct is a software developed to analyze a text and visualize it as a graph using KG. BogorDelftConstruct was developed using MATLAB programming language, which is not freely accessible. Because of that, in this reseach we develop a system using Java programming language, so everyone can run this system freely. The objective of this research is to add a word graph module for Indonesian noun in the system. Indonesian nouns comprise of 20 word graph patterns. All but one of them are formed by affixation. The process of forming word graph is started by getting root word and affix contained in input word using stemming based on Kamus Besar Bahasa Indonesia (KBBI). The root word is used to determine the part-of-speech in KBBI, which is used as a parameter to determine which pattern is appropriate. The pattern containing the meaning of the word would then be generated by the system. In this word graph module, only 19 patterns can be implemented. From 176 words used in testing, there were only 4 errors, equivalent to an accuracy of more than 97%
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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