Judul: Implementasi Operator Temporal dan Spasial pada Data Spatiotemporal
Abstrak: The spatio-temporal data models and query languages have received much attention in the database research community because of their practical importance and the interesting technical challenges they pose. The previous research has successfully implemented temporal and spatial operator to retrieve specific information of spatio-temporal data, but only an example data was used. In this research, the implementation of the temporal and spatial operator using real data was shown. There were two data used, namely the land cover data in Kalimantan island from 2000-2009, and land use data in some region of Indonesia from 1994 and 2001. The research complexity increased because of the different attributes of real data as compared with example data. The method in this research consist of data preprossesing, temporal operator implementation, spatial operator implementation, spatio-temporal operator implementation, and testing. The preprocessing include data cleaning, and data model transformation. The temporal operator used in this research were history, after, before, when, between, first, last and past. Meanwhile, the spatial operator used were intersection, equal, touches, cover, coveredby, distance, overlap, contain and within. The result showed that the spatio-temporal operator can produce a more spesific information retrieval rather than that without using spatio-temporal query. The research also verified that spatio-temporal operator can be used in real problems
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Judul: Implementasi Operator Perbandingan Temporal dan Operator Spasial pada Data Spatiotemporal
Abstrak: Spatio-temporal data models and query languages have received much attention in the database research community because of their practical importance and the interesting technical challenges they pose. Much previous work focuses on either temporal information or spatial information. In this research, we will learn about information retrieval using temporal and spatial in spatio-temporal data. The method in this research consists of data model, design temporal operator, design spatial operator, design spatio-temporal operator and testing. Temporal operators that used in this research are before, after, during, precedes, follows, starts, finishes, equal, meet and overlap. While spatial operators that used are equal, overlap, contain, disjoint, meet, adjacent and commonborder. In spatial model, the method use triangles to represent polygons and is called The Directed Triangulation. A polygon having n vertexes can be decomposed into n-2 triangles. Decomposing a polygon into a set of triangles makes determine spatial relationships between two polygon can be done more easyly. This research concludes that by using spatio-temporal operators, information retrieval will produce more specific information than that of using without spatio-temporal query. Spatial operators can give information about relationship between two region or more and temporal operator can give information about time.
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Judul: Karakteristik Asam Lemak Dan Kolesterol Baby Fish Nila (Oreochromis Niloticus) Akibat Proses Penggorengan
Abstrak: Ikan nila (Oreochromis niloticus) adalah ikan air tawar yang umum dikonsumsi oleh masyarakat Indonesia. Baby fish nila umumnya diolah dengan proses penggorengan. Penelitian ini bertujuan untuk menentukan perubahan komposisi kimia, kolesterol, asam lemak dan jaringan pada baby fish nila akibat proses penggorengan. Komposisi kimia diuji dengan metode yang mengacu pada Association of Official Analytical Chemyst, kolesterol diuji dengan metode Liebermann-Buchard Colour Reaction, asam lemak diuji dengan metode chromatography dan histologi diuji dengan metode parafin. Proses penggorengan baby fish nila menyebabkan penurunan kadar air, protein, abu dan karbohidrat namun meningkatkan kadar lemak produk. Baby fish nila goreng menujukkan penurunan asam lemak EPA dan DHA. Jaringan sampel yang digoreng dengan suhu 180 °C selama 5 menit menunjukkan struktur yang lebih kompak bila dibandingkan dengan sampel segar dan sampel yang digoreng pada suhu 160 °C selama 5 menit. Penggorengan baby fish nila pada suhu 180 °C selama 15 menit meningkatkan kolesterol dan rasio omega6:omega3 berturut-turut sebesar 345,81 mg/100g dan 13,52.
Keyword: Asam lemak, baby fish nila, kolesterol, komposisi kimia, proses penggorengan.