Judul: Pengaruh Aplikasi Metil Jasmonat dan Metil Salisilat pada Suhu Ruang dan Suhu Dingin terhadap Profil Metabolit Sekunder Buah Kecapi (Sandoricum koetjape (Burm.f.) Merr.) dengan GC-MS (Gas Chromatography-Mass Spectrometry)
Abstrak: Buah kecapi (Sandoricum koetjape (Burm.f.) Merr.) memiliki kandungan metabolit sekunder yang bermanfaat bagi manusia. Buah kecapi memiliki umur simpan yang relatif lebih singkat dibandingkan dengan buah lainnya. Salah satu perlakuan pascapanen yang dapat dilakukan adalah penggunaan larutan penyimpan. Penelitian bertujuan mengindentifikasi komponen kimiawi buah kecapi dalam perlakuan larutan penyimpan yang dapat memperpanjang umur simpan buah kecapi menggunakan larutan metil jasmonat dan metil salisilat serta pengaruh suhu penyimpanan. Penelitian menggunakan rancangan acak lengkap (RAL). Penelitian terdiri atas 7 perlakuan percobaan dengan masing-masing 5 buah ulangan. Hasil penelitian menunjukkan bahwa kombinasi antara perlakuan suhu dingin dengan aplikasi metil jasmonat dan metil salisilat dapat mempertahankan kualitas buah kecapi dan meningkatkan komposisi senyawa kimia dari buah kecapi., Koetjape fruit (Sandoricum koetjape (Burm.f.) Merr.) contains secondary metabolites which are beneficial to human life. Koetjape fruit has a relatively shorter shelf life compared to other fruits. One of the post-harvest treatments that can be done is the use of storage solutions. This research was aimed to identify the chemical components of the koetjape fruit in the storage solution treatment that could extend the shelf life of the koetjape fruit using a solution of methyl jasmonate and methyl salicylate and the effect of storage temperature. The experiment was set up in a randomized block design (RBD). This research was consisted of 7 experimental treatments with 5 experimental replications each. The results showed that the combination of cold temperature treatment with the application of methyl jasmonate and methyl salicylate was able to maintain the quality of the koetjape fruit and increase the chemical composition of the koetjape fruit.
Keyword: chromatography, methyl jasmonate, methyl salicylate, Sandoricum koetjape (Burm.f.) Merr., tropical fruit

Judul: Effect of Storage Temperature and Soaking in Methyl Jasmonate on Fruit Quality of Kecapi Fruit (Sandoricum koetjape (Burm. f.) Merr.)
Abstrak: Buah kecapi (Sandoricum koetjape (Burm. f.) Merr.) masih melakukan aktivitas metabolisme setelah dipanen karena termasuk buah klimaterik. Penyimpanan suhu dingin dapat mengurangi aktivitas metabolisme, namun kecapi termasuk salah satu buah yang sensitif terhadap suhu dan akan mengalami gejala chilling injury saat disimpan di suhu rendah yang tidak tepat. Penelitian ini bertujuan mengetahui suhu simpan dan lama perendaman methyl jasmonate yang sesuai untuk menjaga kualitas buah kecapi selama masa penyimpanan. Penelitian ini menggunakan rancangan acak lengkap dua faktor yaitu suhu simpan (27,94 °C dan 3,03 °C) dan lama perendaman dalam 0,1 mM methyl jasmonate (10 menit dan 30 menit). Hasil penelitian menunjukkan gejala chilling injury sudah terlihat di minggu pertama penyimpanan baik di perlakuan kontrol maupun di buah yang sudah diberi perlakuan methyl jasmonate. Buah yang disimpan di suhu dingin dan diberi perlakuan perendaman methyl jasmonate memiliki kualitas fisik buah lebih baik dibanding perlakuan lainnya. Nilai rata-rata peningkatan susut bobot pada perlakuan tersebut sebesar 11,48% dan 11,80% selama masa penyimpanan., Kecapi fruit (Sandoricum koetjape (Burm. f.) Merr.) still carries out metabolic activity after being harvested because it is a climacteric fruit. Cold storage can reduce metabolic activity, but kecapi is one of the fruits that is sensitive to temperature and will experience chilling injury symptoms when stored at inappropriately low temperatures. This study aims to determine the appropriate storage temperature and soaking time for methyl jasmonate to maintain the quality of kecapi fruit during the storage period. This study used a completely randomized design with two factors, storage temperature (27,94 °C and 3,03 °C) and soaking duration in 0,1 mM methyl jasmonate (10 minutes and 30 minutes). The results showed that chilling injury symptoms were visible in the first week of storage, both in the control treatment and fruit that had been treated with methyl jasmonate. Fruit stored at cold temperatures and soaked in methyl jasmonate had better physical fruit qualities than other treatments. The average value of the increase in weight loss in these treatments was 11,48% and 11,80% during the storage period.
Keyword: chilling injury, climacteric fruit, quality, soaking duration, weight loss

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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