Judul: Desain Alat Penyaring Air dan Pengayak Sederhana untuk Perbaikan Kualitas Pati Sagu
Abstrak: Rumah produksi sagu Pak Ropi merupakan rumah produksi yang menghasilkan pati sagu dengan skala kecil. Permasalahan yang diidentifikasi dari rumah produksi sagu tersebut yaitu air sebagai bahan baku produksi kurang bersih dan masih terdapat banyak benda asing, serta proses pengayakan menggunakan mesh kurang dari 100, sehingga pati sagu yang dihasilkan masih perlu diperbaiki. Metode yang digunakan adalah Human Centered Design (HCD) yang terdiri dari identifikasi masalah, verifikasi masalah, ideasi, prototipe, dan verifikasi solusi. Verifikasi masalah dilakukan dengan pengujian karakteristik pati sagu dengan uji lolos ayakan dan uji kualitas sumber air dengan uji kekeruhan dan TSS (Total Suspended Solid). Hasil uji tersebut menunjukkan kualitas air dan pati yang dihasilkan belum sesuai dengan standar mutu sehingga perlu dilakukan perbaikan. Ide solusi untuk permasalahan tersebut yaitu membuat alat penyaring air (filter portable) dengan media filter ijuk serta alat pengayak dengan ukuran mesh 40. Penggunaan ijuk sebagai media filter dapat menekan kekeruhan >90%. Alat pengayak dengan mesh 40 dapat mengurangi jumlah kotoran pada pati sagu yang dihasilkan. Kata kunci: Alat Penyaring air, alat pengayak, HCD, pati sagu ABSTRACT VINA QORI APRILIANA. Design Of A Simple Water Filter And Sifter For Improving The Quality Of Sago Starch. Supervised by Sapta Raharja. Pak Ropi's sago production house is a production house that produces sago starch on a small scale. The problems identified from the sago production house are that water as raw material for production is not clean and there are still many foreign objects, and the sieving process uses a mesh of less than 100, so that the sago starch produced still needs to be improved. The method used is Human Centered Design (HCD) which consists of problem identification, problem verification, ideation, prototype, and solution verification. Verification of the problem was carried out by testing the characteristics of sago starch by passing the sieve test and by testing the quality of the water source with the turbidity test and TSS (Total Suspended Solid). The test results indicate that the quality of water and starch produced is not in accordance with quality standards so that improvements need to be made. The solution idea for this problem is to make a water filter (portable filter) with fiber filter media and a sieve with a mesh size of 40. The use of palm fiber as a filter media can suppress turbidity >90%. A sieve with 40 mesh can reduce the amount of impurities in the sago starch produced. Keywords: HCD, sago starch , sifter, water filter
Keyword: HCD, sago starch, sifter, water filter

Judul: Perbaikan Proses Produksi Pati Sagu dengan Desain Rumah  Pengering
Abstrak: Unit pengolahan sagu di Tanah Baru - Bogor merupakan rumah produksi yang menghasilkan pati sagu dengan skala kecil. Proses pengeringan pati sagu masih dilakukan secara sederhana yaitu dengan menghamparkan tampah-tampah berisi pati sagu basah dibawah panas matahari langsung. Cara pengeringan seperti ini dianggap kurang efektif karena pati sagu yang dihasilkan berada dibawah standar mutu yang ditetapkan, antara lain: kehalusan lolos ayakan yang kurang dari 95%, waktu pengeringan yang lama hingga 2-3 hari dalam satu siklus produksi, banyak kontaminasi benda asing serta kadar air yang tinggi sekitar 18,22% sehingga mudah terserang mikroorganisme. Metode yang digunakan adalah Human Centered Design (HCD) yang terdiri dari identifikasi masalah, verifikasi masalah, ideasi, pembuatan prototipe dan verifikasi solusi. Ide solusi yang ditawarkan untuk permasalahan pada penelitian ini adalah perbaikan unit pengolahan sagu dengan menekankan pada proses pengeringannya berupa pembuatan desain rumah pengering yang efektif dan efisien dengan mempertimbangkan kemampuan unit pengolahan sagu dalam mengimplementasikannya., The sago processing unit in Tanah Baru - Bogor is a small scale production house where the sago starch has been produced. The drying process of sago starch was still carried out conventionally by spreading tampah that contain wet sago starch under the direct sunlight. This drying method was considered as less effective way since the quality of sago starch produced has below the applied standard for instance as fineness of passing sieve which less than 95%, overlong drying time which up to 2-3 days in one cycle production, high contamination of impurities, and high water content around 18.22% so that it is easily attacked by any microorganisms. The Human Centered Design (HCD) method has been used in this research which consists of problem identification, problem verification, ideation, prototyping, and solution verification. The suggested idea solution for the problem in this research was the improvement of sago processing unit by emphasizing the drying method in the form of designing an effective and efficient drying house by considering the ability of sago starch production house for the implementation.
Keyword: Human Centered Design, house dryer, sago starch

Judul: Penentuan Nilai Eigen dan Vektor Eigen dari Matriks Tridiagonal 2-Toeplitz dengan Pendekatan Polinomial Chebyshev
Abstrak: The eigenvalues and eigenvectors of a matrix can be determined by finding its characteristic polynomials. The characteristic polynomials of a tridiagonal 2-Toeplitz matrix is shown to be closely connected to polynomials which satisfy the Chebyshev recurrence relationship. If the order of the matrix is odd, then the eigenvalues are found explicitly in terms of the Chebyshev zeros and the eigenvectors are found in terms of the polynomials satisfying the recurrence relationship. For even ordered matrices, the situation is more complicated. The problem in these cases is that although the Chebyshev recurrence formula is still applied, its initial values are not generating Chebyshev polynomials
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