51
BAB V KESIMPULAN DAN SARAN
5.1 Kesimpulan
Dari hasil dan pembahasan yang telah dibuat maka dapat ditarik
kesimpulan sebagai berikut :
1. Dari hasil pengujian dapat disimpulkan bahwa sistem VoD yang dirancang sudah baik, karena sistem VoD yang dirancang dapat memenuhi
pengharapan dengan melayani 3 client sekaligus dan menggunakan sistem transmisi unicast.
2. Dari hasil pengujian kompresi pada VoD yang dirancang menggunakan format H.264, format ini memiliki tingkat kompresi yang cukup baik,
kompresi dilakukan pada 320 x 240 pixel, dan dapat digunakan pada monitor 15, 17, dan 19 inci.
3. Hasil pengujian VoD pada jaringan lokal didapatkan DF 2.4 ms dan MLR = 0. Nilai tersebut baik karena dilakukan pada jaringan lokal, sedangkan nilai
standar yang biasa digunakan pada jaringan yang terhubung dengan internet, yaitu 9
– 50 ms standarisasi RFC 4445. Semakin kecil nilai DF maka suatu layanan dinilai semakin baik.
4. VoD merupakan layanan berbasis IP yang memberikan layanan kepada client untuk menyaksikan sebuah tayangan. Dimana kedepannya
perkembangan teknologi komunikasi akan menuju pada komunikasi berbasis IP, baik itu komunikasi data, suara, maupun video.
5.2 Saran Adapun saran-saran untuk pengembangan lebih lanjut:
1. Pembuatan VoD kedepannya dapat dikembangkan dengan menggunakan metode pewaktuan dan penjadwalan berdasarkan pilihan dari client .
2. Untuk hasil yang lebih baik, pembuatan VoD dapat menggunakan STB yang diproduksi oleh pabrikan.
3. Implementasi dapat dilakukan pada jaringan Internet.
PERANCANGAN DAN IMPLEMENTASI VIDEO ON DEMAND PADA JARINGAN LOKAL
TUGAS AKHIR
Disusun untuk memenuhi syarat kelulusan pada Program Studi Teknik Komputer Strata Satu di Jurusan Teknik Komputer
Disusun oleh: Dian Perdana
10207706
Pembimbing : Susmini Indriani Lestariningati, M.T.
Wendi Zarman, M.Si.
JURUSAN TEKNIK KOMPUTER FAKULTAS TEKNIK DAN ILMU KOMPUTER
UNIVERSITAS KOMPUTER INDONESIA BANDUNG
2011
xi
DAFTAR GAMBAR
Gambar 2.1 ····························································································· 5 Gambar 2.2 ····························································································· 5
Gambar 2.3 ····························································································· 7 Gambar 2.4 ····························································································· 7
Gambar 2.5 ····························································································· 8 Gambar 2.6 ····························································································· 11
Gambar 2.7 ····························································································· 12 Gambar 2.8 ····························································································· 15
Gambar 2.9 ····························································································· 15 Gambar 2.10 ··························································································· 16
Gambar 2.11 ··························································································· 17 Gambar 2.12 ···························································································· 19
Gambar 2.13 ···························································································· 30 Gambar 3.1 ····························································································· 33
Gambar 3.2 ····························································································· 33 Gambar 3.3 ····························································································· 34
Gambar 3.4 ····························································································· 35 Gambar 3.5 ····························································································· 36
Gambar 3.6 ····························································································· 37 Gambar 3.7 ····························································································· 38
Gambar 3.8 ····························································································· 40 Gambar 4.1 ····························································································· 42
Gambar 4.2 ····························································································· 43 Gambar 4.3 ····························································································· 43
Gambar 4.4 ····························································································· 44 Gambar 4.5 ····························································································· 47
Gambar 4.6 ····························································································· 48 Gambar 4.7 ····························································································· 49
Gambar 4.8 ····························································································· 50
viii
DAFTAR ISI
HALAMAN JUDUL ···················································································· i
HALAMAN PENGESAHAN ······································································· ii
HALAMAN PERNYATAAN ··································································
iii ABSTRAK ·····································································································
iv
ABSTRACK··································································································· v
KATA PENGANTAR ··················································································· vi
DAFTAR ISI ·································································································· viii
DAFTAR GAMBAR ····················································································· xi
DAFTAR TABEL·························································································· xii
BAB I PENDAHULUAN