Judul: Sistem Informasi Geografis Pendidikan dan Kependudukan Kota Bogor Menggunakan Framework Pmapper
Abstrak: In the year of 2004, Regional Socio-Economic Survey has mentioned Bogor as the 12th densely populated city in Indonesia. As the population increased, it needs to be balanced with a good education system. Bogor City Local Government in cooperation with the Badan Pengkajian dan Penerapan Teknologi (BPPT) paid great attention to the development of human resources. Application Geographic information systems can be applied to assist in the process of government monitoring on the quality of education and conditions of the population within the scope of a particular region. In 2009, Aini has developed Geographic Information System for Bogor City Facilities. In this case, spatial data from Aini (2009) can be applied to support Geographic Information System for Education and Population in Bogor City development. This study aimed to design a web-based application system which its the main function displays the data analysis of population and education of Bogor City in the form of Bogor city map, information tabels, and graphs. The color of result map represents number of school in district area, average score of student final test, and number of population in district level. For future development, the information system is expected to be taken into consideration in policy by the relevant local government. The Geographic Information System for Education and Population in Bogor City is developed on Linux Ubuntu 10.04 platform using MapServer, Pmapper-stable framework, PostgreSQL 8.4, and PostGIS 1.5.
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Judul: Geographic Information System of Bogor Facilities Using Pmapper Framework.
Abstrak: There are several sites that provide information about location of points of interest in the City of Bogor based on data up to February 2009, such as www.kotabogor.go.id, www.indotravelers.com, www.pu.go.id, www.asiamaya.com, and www.bogor.net. However, these sites only provide the information in the form of tables or static map (image in JPEG or TIFF format) which is not displayed in a full and complete form. Another problem is that the information provided through this map is not informative enough and can not show the locations in the form of dots on geographic areas of Bogor City. Therefore, the Geographic Information Systems of Bogor City Facilities is developed as the solution to these problems. This Geographic Information Systems of Bogor City Facilities is developed by using the GIS Development Guide published by the Department of Geography at Buffalo, on Microsoft Windows platform using Pmapper framework 3.2.0, PostgreSQL 8.2, PostGIS 1.2.1, and MS4W 2.3.1. The functions of this system are to zooming in/out the map, searching for locations, printing a map in the form of PDF or HTML, adding a new object and retrieving information related to the location. The Geographic Information Systems of Bogor City Facilities is developed as a system that provides information about the locations in the city of Bogor in full, webbased, dynamic and interactive form. The included locations are villages, districts, landuse, roads, rivers, government facilities, public services, major businesses as well as tourism sites. Keywords: Bogor, geographic information system, pmapper framework
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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