Judul: Analisis Sistem Pengelolaan, Tingkat Ketersediaan, Dan Daya Terima Menu Makanan Katering Sekolah
Abstrak: School age children are the national investment, so that they need optimal nutrition intake. School meal service is an alternative to overcome nutritional problems of school age children which should contribute about one third of total energy requirement per day. The aim of this study were (1) to analyze food service management at school catering, (2) to assess of hygiene and sanitation in food processing, (3) to evaluate energy and nutrients availability level from food school catering, and (4) to evaluate respondents acceptance of school meal. The cross sectional design was used in this study. The samples of this study were school meal services of Aliya (SDA) and Pertiwi (SDP) elementary school. The respondents of this study were students of fifth grader who consume school meal, catering employee, and headmaster. Food menu divided into monthly and daily. The menu of school meal services of SDA and SDP was produce in household kitchen. Menu planning at catering SDA was based on energy requirement (400-500 Calorie), while at catering SDP was not. In both school meal services, parents of the students were not involved in menu choice. Food service frequency at SDA was five times, while at SDP was four times a week. Food production was done during three and half hour in both school meal services. The period of food distribution to lunch time was 100 minutes at SDA, and 30-115 minutes at SDP. SDA did supervision at the lunch time, menu evaluation, and visit to catering periodically, while SDP did not. The average percentage of SDA employee school meal services who applied hygiene personal was 64.6%, while SDP employee was 53.8%. Average percentage of sanitation prerequisite that applied at catering SDA was 68%, while at catering SDP was 64%. Average energy availability level from food catering SDA and SDP were not yet fulfill one third energy requirement of students, but average energy availability level of monthly food catering SDP approach one third energy requirement (31.2%). The highest average percentage of acceptance toward food catering based on entire acceptance component was daily food menu catering SDP (57.5%).
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Judul: Analisis Sistem Penyelenggaraan Makanan, Ketersediaan Energi Dan Zat Gizi Serta Daya Terima Menu Asrama Sekolah Smart Ekselensia Indonesia, Parung, Bogor
Abstrak: Adolescence is the second fastest growing period after the childhood. Energy & nutrients requirement tends to increase sharply in late adolescence. The purpose of this research is to examine foodservice management, energy and nutrients availability level, and menu acceptance. The research is conducted in Smart Ekselensia Indonesia schools (Senior High School), Bogor, West Java. The cross-sectional design was apllied and 56 sample was selected based on inclusion criteria i.e. fourth or fifth grade, male, and age 16—18 years old. The result show that foodservice system of SEI school is fairly good, but the menu planning of this school was not based on student’s nutrients requirement. Application of food service hygiene and sanitation guidance from Ministry of Healthy Regulation 1096/MENKES/PER/VI/2011 in SEI school was 71% while application of foodhandlers personal hygiene was 94.6%. The availibility level of Vitamin A and Iron has met (100%) its requirement. Meanwhile, the availibility level of energy and nutrients are as follows: energy 92,4%, protein 98,8%, vitamin B 72.6%, vitamin C 62.7%, calsium 81.2%, and phosphorus 97%. The avaibility level of carbohydrate and fat were repectively 53.3% and 23.8% compare to recommendation. Regarding colour, shape, aroma, taste, and consistency aspect of menu, the menu acceptability of responden was concominant with left over of food that can be used as indicator of acceptability of a menu.
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Judul: Invers Drazin dari Matriks Toeplitz Singular
Abstrak: Matriks Toeplitz adalah matriks yang setiap unsur pada diagonal utama bernilai sama dan setiap unsur pada subdiagonal yang bersesuaian dengan diagonal utama juga bernilai sama. Matriks singular adalah matriks yang tidak bisa ditentukan inversnya. Akan tetapi, dapat diupayakan untuk ditentukan inversnya menggunakan invers matriks yang diperumum. Invers Drazin merupakan salah satu jenis invers matriks yang diperumum. Pada karya ilmiah ini ditentukan invers Drazin dari matriks Toeplitz singular dengan menggunakan metode Leverrier Faddeev. Kemudian, ditentukan invers Drazin dari matriks Toeplitz singular yang direpresentasikan sebagai penjumlahan segitiga bawah dan segitiga atas matriks Toeplitz berdasar pada teorema Gohberg dan Semencul., Toeplitz matrix is a matrix in with element on the main diagonal has the same value and on the subdiagonal corresponding to the main diagonal also has the same value. Singular matrix is a matrix that has no inverse. However, it can be attempted to determine the inverse using a generalized inverse matrix. Inverse Drazin is a type of generalized matrix inverse. This paper discussed the inverse Drazin for a singular Toeplitz matrix using the Leverrier Faddeev method. Then, the Drazin inverse of the singular Toeplitz matrix which is represented as a sum of products of lower and upper triangular Toeplitz matrix based on Gohberg and Semencul theorem.
Keyword: inverse Drazine, singular Toeplitz matrix