Handling Iterations in Distributed Dataflow Systems

Over the past decade, distributed dataflow systems (DDS) have become a standard technology. In these systems, users write programs in restricted dataflow programming models, such as MapReduce, which enable them to scale out program execution to a shared-nothing cluster of machines. Yet, there is no established consensus that prescribes how to extend these programming models to support iterative algorithms. In this survey, we review the research literature and identify how DDS handle control flow, such as iteration, from both the programming model and execution level perspectives. This survey will be of interest for both users and designers of DDS.

Analisis Forensik Konten dan Timestamp pada Aplikasi Tiktok

<p><em>The Tiktok application is one of the social media platform applications that often finds many loopholes to get the identity of the application's users. TikTok has experienced tremendous growth by reaching 1.5 billion users in 2019. This research uses </em><em>an</em><em> Open-Source Intelligence (OSINT) method as a standard in the research phase to reveal the timestamps obtained from the TikTok application. The method used in this research is the National Institute of Standard Technology (NIST). Th</em><em>e</em><em> research uses forensic tools, namely Browser History Capture/Viewer, Video Cache Viewer, Unfurl and Urlebird. The result of this research show</em><em>s </em><em>a complete description of all digital artifacts and timestamps obtained from TikTok content. Furthermore, </em><em>by </em><em>using the results of the analysis in th</em><em>e research</em><em>, it is </em><em>expected</em><em> that </em><em>the research</em><em> can </em><em>help to </em><em>reconstruct the content and </em><em>to </em><em>search for keywords from the timestamp in th</em><em>e</em><em> TikTok application.</em></p>

Evaluasi Pengaruh Parameter TIM Berdasarkan Multirate Terhadap Konsumsi Energi Jaringan IEEE 802.11ah

WLAN IEEE 802.11ah is wireless standard technology which potentially used for IoT networking to provide longer range transmission than WPAN and LPWAN. MAC layer IEEE 802.11ah introduces TIM segmentation scheme that provides effective management toward STA in large amount to make the energy consumption efficiently. STA is organized in hierarchical structure that allows TIM segmentation to reduce the length of frame beacon contains TIM. In case there’s no segmentation in a network with many STA, the TIM would be longer and requires all STA to wake-up receiving beacon TIM including STA without downlink data. This research intends to evaluate and analyze the TIM optimal parameters. Those are Page Period, Page Slice Length and Page Slice Count toward IEEE 802.11ah energy efficiency based on multirate using simulator NS-3 implemented on IEEE 802.11ah. As the result of STA experiment shows that Non-TIM is only optimal on sleep duration while TIM is optimal on energy consumption and delay packet. In the experiment of impact of STA/Slot amount based on Page Slice Length shows that sleep duration and energy consumption is optimal depends on the amount of the STA/Slot and data rate used while the optimal packet delay varies for each Page Slice Length.

RESEARCH OF QUALITY INDICATORS OF FINISHING SEMI-FINISHED PRODUCTS FOR FLOUR CONFECTIONERY PRODUCTS OF REDUCED CALORIES FOR DIETARY PREVENTIVE PURPOSE

Исследованы показатели качества отделочных полуфабрикатов, разработанных на основе рецептуры крема «Шарлотт», с добавлением какао-порошка и без него для мучных кондитерских изделий пониженной калорийности диетического профилактического назначения. Пониженная калорийность отделочных полуфабрикатов обусловлена заменой сливочного масла в рецептуре крема «Шарлотт» сливками 33%-й жирности. Установлено, что исследованные органолептические показатели – внешний вид, цвет, запах, структура и вкус разработанных отделочных полуфабрикатов соответствуют данному виду изделий и несущественно отличаются от аналогичных показателей крема «Шарлотт», приготовленного по стандартной технологии. По микробиологическим показателям разработанный отделочный полуфабрикат после хранения в течение 24 ч при температуре 4°С соответствовал требованиям ТР ТС 021/2011. Установлен срок хранения разработанного крема пониженной калорийности – в течение 24 ч при температуре от 2 до 6°С. Себестоимость единицы продукции пониженной калорийности с добавкой какао-порошка и без нее соответственно на 50,4 р. и на 37,4 р. ниже, чем аналогичный показатель продукции, изготовленной по стандартной технологии. Рентабельность разработанной продукции выросла на 20% и составила 60%, что свидетельствует о положительном экономическом эффекте от внедрения в производство отделочных полуфабрикатов пониженной калорийности. Результаты исследований показателей качества и промышленной апробации отделочных полуфабрикатов пониженной калорийности позволяют рекомендовать их к производству на предприятиях общественного питания при разработке мучных кондитерских изделий диетической профилактической направленности пониженной калорийности. The quality indicators of the finishing semi-finished products developed on the basis of the recipe of the cream «Charlott» with the addition of cocoa powder and without it for flour confectionery products of reduced caloric for dietary prophylactic purposes were investigated. The reduced caloric of finishing semi-finished products is due to the replacement of butter in the recipe of the cream «Charlott» with cream of 33% fat content. It is established that the investigated organoleptic indicators – appearance, color, smell, structure and taste of the developed finishing semi-finished products correspond to this type of products and differ insignificantly from similar indicators of the «Charlott» cream prepared according to the standard technology. According to microbiological indicators, the developed finishing semi-finished product after storage for 24 hours at a temperature of 4°Cmet the requirements of TR CU 021/2011. The shelf life of the developed low-calorie cream is set – for 24 hours at a temperature of 2 to 6°C. The cost of a unit of low-calorie products with the addition of cocoa powder and without it, respectively, by 50,4 rubles and by 37,4 rubles lower than the same indicator of products manufactured using standard technology. The profitability of the developed products increased by 20% and amounted to 60%, which indicates a positive economic effect from the introduction of low-calorie finishing semi-finished products into the production. The results of studies of quality indicators and industrial testing of finishing semi-finished products of reduced caloric allow us to recommend them for production at public catering enterprises when developing flour confectionery products of a dietary preventive orientation of reduced caloric.

THE USE OF BIODEGRADABLE POLYMERIC FILM AND SECONDARY CELLULOSE AS A MULCHING MATERIAL ON THE MELON SOWINGS OF THE VARIETY STRELCHANKA

We studied the use of the secondary cellulose and biodegradable polymeric film for soil mulching on the summer sowings of the melon variety Strelchanka. We noted the efficiency of the use of mulching material in levelling out the temperature fluctuations, protecting the root system of plants from overheating and in developing the favorable conditions for soil moistening. The analysis of the obtained results showed a significant increase in the productivity of melon fruits by 0.93 t/ha (+15.9 %) in comparison with the control variant, on which we used the standard technology. The mulching increased the accumulation of dry soluble substances in the flesh of melon fruits. The mulch from the secondary cellulose did not create any obstacles for carrying out agrotechnical measures for tillage after harvesting and removing the drip tape.