Judul: Peningkatan Umur Simpan Produk Santan Kelapa (Cocos nucifera l.) dengan Aplikasi Bahan Tambahan Pangan dan Teknik Pasteurisasi
Abstrak: Coconut (Cocos nucifera L.) milk is very useful in Indonesian food consumption. There is a demand from the small industry to preserve coconut milk product by simple technology. The purpose of this research is to choose the most suitable food additives and thermal process in order to extend coconut milk shelf life. In preparing coconut prior extraction step, blanching with hot water gives better result. Main research consists of three stages: determination of the most suitable stabilizer and antioxidant, determination of preservative, and study of the influence of thermal process and coconut milk storage. The result of the research shows that the most effective combination of food additives for unheated coconut milk are CMC (carboxymethylcellulose), BHT (butilatedhidroxytoluene), and methyl parabens. While the most effective combination of food additives for heated coconut milk are carrageenan, BHT, and kalium sorbate. In room temperature storage, based on pH value, emulsion stability, free fatty acid content, and total of microbe parameters, pure coconut milk without treatment will be expired for less than 12 hours. Heating coconut milk will extend the shelf life to 48 hours, and by pasteurization treatment the shelflife will be longer up to 60 hours. Store in refrigerator for coconut milk without heating will extend the shelf life to 8 days. Coconut milk with and without pasteurization will expire less than 2 months. Use of food additives combination and pasteurization technique, supported by cool storage can extend the shelf life of coconut milk product significantly. Stability is 75.49%; free fatty acid is 0.84; the total of microba is 3.55x103 cfu /ml. Based on the experiment shows that pasteurization coconut milk has either best quality. Furthermore, from the research the best quality of coconut milk is by thermal process, with the heat 75oC, and pasteurization. And at the cool condition (refrigerator) storage will make the coconut milk keep fresh longer.
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Judul: Low fat coconut (Cocos nucifera L.) milk drink with addition of Stevia rebaudiana leave extract as product diversification of coconut milk-based food
Abstrak: Coconut milk is a milky white liquid obtained by pressing grated coconut meat with or without addition of water. Delicious taste of coconut milk was favored by most of Indonesian people. Coconut milk is use much as beverage, for example the traditional drink “bajigur”, “wedang” and “cendol”. The purpose of this research is to produce a coconut milk drink with a low fat content and to determine the ratio of stevia extract with sugar most preferred by consumers. The method used to obtain low-fat coconut milk drink is by dilution and destruction of coconut milk emulsions through heating and cooling so that the fat can be separated. The results showed that there were optimum separation of cream at dilution of grated coconut milk and water at 1:4 (g/ml), heating treatment at 70° C, and cooling at 3°C for 1 hour. The product was analyzed to determine the ratio of sugar and stevia extract by hedonic test. The result of hedonic test showed that the most preferred product was sample with the addition of sugar 8% and 1% stevia extract. Proxymate analysis on the final product showed that the product has 90.25% moisture content, 0.10% ash, 0.32% protein and 0.46% fat content. Measurement of antioxidant capacity showed that coconut milk beverage product has very low antioxidant capacity (17,968 mgAEq/100ml) and the phenolic content is low as well (0,846 mg/100ml). The mineral content in the coconut milk beverage is phosphorus (83,25 mg/220 ml) followed by potassium (24,98 mg/220 ml) and calcium (7,79 mg/220 ml). Shelf life analysis of the final product showed that the product have shelf life 2 weeks at refrigeration temperature (5-8°C). Coconut milk beverage has many potentials to be developed and require further studied to add the beneficial values to coconut milk products.
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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