Judul: Physicochemical Characteristics of Forest Bee Honey (Apis Dorsata) Sumatran Multilocation Due to Differences in Treatment Temperature Variations
Abstrak: Madu diketahui kaya akan senyawa yang bermanfaat untuk manusia, namun sifat fisik dan kimia madu rentan dipengaruhi oleh suhu pemanasan, sehingga belum diketahui suhu ideal dalam penanganan madu. Penelitian ini bertujuan menentukan suhu pemanasan yang ideal untuk mendapatkan kualitas madu Apis dorsata terbaik berdasarkan sifat fisik dan kimia madu. Rangkaian uji yang dilakukan adalah uji kadar air, viskositas, kelarutan, intensitas warna, keasaman, gula pereduksi, sukrosa, dan HMF pada suhu 25℃, 65℃ dan 121℃. Hasil pengujian sifat fisik dan kimia madu cenderung sesuai dengan batas SNI pada suhu 25℃, namun mengalami perubahan yang signifikan pada perlakuan suhu 65℃ dan 121℃ dengan kecenderungan tetap pada batas SNI madu dorsata. Simpulan penelitian ini adalah peningkatan suhu pemanasan memberikan pengaruh nyata pada sifat fisik dan kimia madu sehingga suhu yang ideal dalam penanganan madu adalah suhu 25℃., Honey is known to be rich in compounds that are beneficial to humans, but the physical and chemical properties of honey are susceptible to being affected by heating temperatures, so the ideal temperature for handling honey is not yet known. This study aims to determine the ideal heating temperature to get the best honey quality based on the physical and chemical properties of honey Apis dorsata. The series of tests carried out were water content, viscosity, solubility, color intensity, acidity, reducing sugar, sucrose, and HMF tests at temperatures of 25℃, 65℃ and 121℃. The results of testing the physical and chemical properties of honey tended to be in accordance with the SNI limit at a temperature of 25℃, but experienced a significant change at the treatment temperature of 65℃ and 121℃ with a tendency to experience a decrease in quality even though it remained at the SNI limit for dorsata honey. The conclusion of this study is that increasing the heating temperature has a significant effect on the physical and chemical properties of honey so that the ideal temperature for handling honey is 25℃.
Keyword: Chemical properties, Forest bee, Honey, Physical properties, Temperature handling

Judul: Analisis Fisikokimia  Madu Lebah Hutan (Apis dorsata) Multilokasi Indonesia dengan Variasi Suhu  Pemanasan
Abstrak: Madu merupakan cairan manis alami yang dihasilkan oleh lebah dari berbagai sumber nektar. Madu hutan memenuhi 75% kebutuhan madu di Indonesia. Sifat fisikokimia perlu diketahui untuk menentukan kualitas madu. Penelitian ini bertujuan menentukan sifat fisik dan kimia madu lebah hutan (Apis dorsata) yang berasal dari Garut, Ujung Kulon, Danau Sentarum, dan Flores yang diberi perlakuan panas, serta menentukan jenis madu yang unggul dan suhu perlakuan yang optimal. Sampel madu yang digunakan berasal dari. Perlakuan panas tidak berpengaruh nyata (P>0,05) terhadap fisikokimia madu, kecuali kadar gula pereduksi. Seluruh sampel madu dinyatakan lulus SNI, terkecuali madu asal Flores dengan kadar gula pereduksi dibawah SNI pada pemanasan suhu 65℃ dan 121℃ yaitu sebesar 59,55% dan 55,93%. Madu asal Danau Sentarum memiliki sifat fisikokimia yang lebih unggul pada parameter kelarutan, keasaman, HMF, gula pereduksi, dan sukrosa. Madu ditemukan optimal pada suhu ruang atau tanpa perlakuan panas. Madu Danau Sentarum memiliki rata-rata kelarutan, keasaman, dan kadar HMF yang lebih rendah dari madu asal daerah lain, yaitu secara berurutan sebesar 3 ml madu/ml akuades, 35,75 ml NaOH/kg, dan 1,934 mg/kg., Honey is a naturally sweet liquid produced by bees from various sources of nectar. Forest honey meets 75% of Indonesia's honey needs. Physicochemical properties need to be known to determine the quality of honey. This study aims to determine the physical and chemical properties of forest bee honey (Apis dorsata) originating from Garut, Ujung Kulon, Danau Sentarum, and Flores which were given heat treatment, as well as to determine the superior type of honey and the optimal treatment temperature. The honey samples used were from . Heat treatment had no significant effect (P>0.05) on the physicochemistry of honey, except for reducing sugar content. All honey samples passed SNI, except for honey from Flores with reducing sugar content below SNI at 65℃ and 121℃ heating, namely 59.55% and 55.93%, respectively. Honey from Danau Sentarum has superior physicochemical properties in the parameters of solubility, acidity, HMF, reducing sugar, and sucrose. Honey was found to be optimal at room temperature or without heat treatment. Danau Sentarum honey has lower average solubility, acidity, and HMF content than honey from other regions, which are 3 ml honey/ml aquadest, 35.75 ml NaOH/kg, and 1.934 mg/kg respectively.
Keyword: honey, Apis dorsata, honey physicochemistry, honey heating

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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