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 Titik Api di Bengkalis Riau Menggunakan Algoritme ID3 Spasial yang Diperluas
Abstrak: Forest fire in Riau Province including Bengkalis district, are frequently occurred every year. Hotspot is an indicator for forest fire events. Hotspots monitoring by the NOAA satellite is one of the efforts to prevent forest fires. Hotspot data are spatial data. In order to analyze the data, spatial algorithms are required. The extended spatial ID3 algorithm is a spatial classification algorithm for creating a spatial decision tree from spatial datasets. This research applied the extended spatial ID3 algorithm to the forest fires data in Bengkalis district, Riau. The data include hotspots and non-hotspots, weather data, socio-economic data, and geographical characteristics of the study area. The result of this research is a decision tree with income source layer as the root node. As many as 137 rules were generated to the tree. The accuracy of the tree is 75.66% and 41.38% respectively on the forest fires dataset in Bengkalis district and Rokan Hilir district Riau.
Keyword: spatial decision tree, ID3, hotspots, forest fires

Judul: Enkapsulasi Starter Yoghurt (Streptococcus thermophilus dan Lactobacillus bulgaricus) Menggunakan Bahan Pengisi Berbasis Pati
Abstrak: The viability of lactic acid bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus) in yoghurt is declined during storage. To prevent this condition we need giving protection by encapsulating the bacteria. Encapsulating had been doing by emulsion method. Emulsion method held by emulsify encapsulating material (maize resistant starch and maltodextrin) with vegetable oil (canola oil containing 0,5% tween 80%), with the equivalent of them 1:2:2. 0.1% (cultivated from beginning of log phage) an amount inoculums was added. Emulsion method which used in this research has been modified. The process of adding CaCl2 solution using syringe 23 G (0. 573mm) and 10 cm of the drop distance from alginate-oil solution. The separating held by using shaker during 24 hours and beads collected using filtration. The composition of encapsulating material and filler had been using are alginate 2%: high amylose corn starch 2%, alginate 3%: maltodextrin 1% and alginate 4%. Drying process of wet beads which produced in this method using oven 40oC during two hour. Then, the best encapsulating material had advanced tested based on quality and quantity. Quantity test held by comparising the yoghurt which produced from free cell and commercial starter (yoghurtmert). The best encapsulating material is alginate 3%: maltodextrin 1%. Encapsulating increase the viability of the bacteria 6.09x105cfu/g (on wet beads) and 2.56 x105cfu/g (on dry beads) as compared to free cell. Yoghurt which produced by alginate 3%: maltodextrin 1% is more sour than free cell, but less than commercial starter. The result of hedonic can be describe that yoghurt which produced by alginate 3%: maltodextrin 1% is not different from commonly consumed yoghurt.
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