Judul: Effect of Storage Temperature and Concentration of Methyl Salicylate on the Quality of Kecapi Fruit (Sandoricum koetjape)
Abstrak: Kecapi (Sandoricum koetjape) merupakan buah lokal yang kini sudah jarang ditemui oleh masyarakat. Buah kecapi mempunyai banyak khasiat dan kandungan yang sangat penting bagi tubuh manusia berupa antioksidan seperti beta karoten dan substansi bioaktif flavonoid yang berperan sebagai antioksidatif serta antikarsinogenik. Dilakukannya penelitian ini mempunyai tujuan untuk mengetahui suhu simpan dan pengaplikasian methyl salicylate terhadap kualitas buah kecapi. Penelitian ini menggunakan sampel buah kecapi yang telah di sortir berdasarkan kualitas fisik yang baik. Pengamatan yang dilakukan yaitu karakteristik morfologi berupa diameter buah, panjang buah, skala warna, bobot buah total, kulit buah, biji, aril, edible portion, kelunakan buah, dan susut bobot, serta karakteristik fitokimia berupa padatan terlarut total (PTT) dan asam tertitrasi total (ATT). Pada pengamatan kimia buah yaitu padatan terlarut total (PTT) disetiap minggu pengamatan mengalami kenaikan, namun pada pengamatan asam tertitrasi total (ATT) mengalami penurunan disetiap pengamatan mengalami penurunan hasil. Kata kunci: fitokimia, kecapi, methyl salicylate, morfologi, Sandoricum koetjape, Kecapi (Sandoricum koetjape) is a local fruit that is now rarely found by the community. However, kecapi fruit has many properties and ingredients important for the human body in the form of antioxidants such as beta carotene and flavonoid bioactive substances that act as antioxidants and anticarcinogens. This research aims to determine the storage temperature and application of methyl salicylate on the quality of kecapi fruit. The obeservations made morphological characteristics in the form of diameter of fruit, length of fruit, color scale, total wight of fruit, rind of fruit, seed of fruit, arile, edible portion, fruit softness, and weight loss, as well as phytochemical characteristics in the form of total dissolved solid (TDS), total titrated acid (TTA). The results showed that the physical and chemical observation of kecapi fruit difference. In the observation of fruit chemistry, the total dissolved solids (TDS) increased each week, but on the observation the total titrated acid (TTA) decreased in each observation, the yield decreased. Keywords: kecapi, methyl salicylate, morphological, phytochemical, Sandoricum koetjape
Keyword: Sandoricum koetjape, Methyl Salicylate, kecapi, methyl salicylate, morphological, phytochemical, Sandoricum koetjape

Judul: Effects of Differences in Storage Temperature and Concentration of Methyl Jasmonate on the Quality of Kecapi Fruit (Sandoricum koetjape (Burm.f.) Merr.)
Abstrak: Kecapi atau santol merupakan buah tropis yang memiliki banyak manfaat namun saat ini sudah jarang ditemui keberadaannya. Buah kecapi memiliki masa simpan hingga 7 hari pada suhu ruang. Perlakuan pascapanen untuk memperpanjang masa simpan yaitu dengan penyimpanan suhu dingin dan aplikasi metil jasmonat untuk mengurangi chilling injury. Penelitian ini bertujuan untuk mendapatkan suhu simpan dan konsentrasi metil jasmonat yang sesuai terhadap masa simpan dan kualitas buah kecapi. Penelitian ini menggunakan rancangan acak lengkap (RAL) faktorial, dengan dua faktor yaitu suhu simpan yang terdiri atas suhu dingin (11-12 °C) dan suhu ruang (28 °C). Faktor kedua berupa konsentrasi metil jasmonat yang terdiri atas kontrol (0 mM), 0,1 mM dan 1 mM. Hasil penelitian menunjukkan bahwa kombinasi antara perlakuan suhu dingin dengan konsentrasi 0,1 mM metil jasmonat memiliki hasil terbaik dalam menjaga kualitas fisik (bobot buah, diameter, panjang dan kekerasan buah) dan kualitas kimia (PTT dan ATT), serta dapat memperpanjang masa simpan hingga 1 minggu penyimpanan., Kecapi or santol is a tropical fruit that has many benefits, but nowadays it is rarely found. The kecapi fruit has a shelf life of up to 7 days at room temperature. Postharvest treatments to extend the shelf life is to use cold storage and application of methyl jasmonate to reduce chilling injury. This research aimed to obtain the appropriate storage temperature and concentration of methyl jasmonate for the shelf life and quality of the kecapi fruit. The experiment used a factorial completely randomized design (CRD), with two factors namely storage temperature which consists of cold temperature (11-12 °C) and room temperature (28 °C). The second factor is the concentration of methyl jasmonate which consists of control (0 mM), 0,1 mM and 1 mM. The results showed that the combination of cold temperature treatment with a concentration of 0,1 mM methyl jasmonate had the best results in maintaining physical quality (fruit weight, diameter, length and fruit hardness) and chemical quality (PTT and ATT), and can extend the self life up to 1 week of storage.
Keyword: chilling injury, kecapi fruit, methyl jasmonate, storage temperature

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
Keyword: