Judul: Kombinasi Pelapisan Lidah Buaya (Aloe vera L.) dan Void Volume Kemasan untuk Mempertahankan Kesegaran Buah Rambutan (Nephelium lappaceum, Linn.)
Abstrak: The freshness of Rambutan fruits is sometimes is only observed by the outer appearance, likely its hair and the skin colour of the fruits. To maintain the freshness of rambutan fruits, one of which to do is the Aloe vera L. coating combined to void volume packaging. The purpose of this research were to determine the influence of optimum concentration of Aloe vera L. and void volume given in the packaging towards rambutan fruits freshness. This research was conducted at 3 different concentration (0%, 25% and 50%) of Aloe vera L. solution and 2 different void volume combinations (0% and 25%) of packaging with 10 oC of storage temperature. According to observation and statistical analysis showed that the best results were 25 % Aloe vera L. coating and 25 % void volume of packaging. Based on that treatment, skin and hair appearance of the fruits could be accepted by consumer until 10 day of storage.
Keyword: void volume packaging., rambutan, coating, freshness, Aloe vera L., Bogor Agricultural University (IPB)

Judul: Aplikasi Pelapisan Lidah Buaya (Aloe vera L.) dan Perforasi pada Kemasan Plastik untuk Mempertahankan Mutu Buah Rambutan (Nephelium lappeceum L.)
Abstrak: Buah rambutan merupakan produk hortikultura yang mempunyai potensi besar di pasar lokal maupun ekspor. Penanganan pascapanen yang benar dapat mempertahankan dan memperpanjang umur simpan buah rambutan. Tujuan dari penelitian ini adalah untuk menentukan kombinasi perlakuan lama pencelupan buah rambutan ke dalam larutan lidah buaya (Aloe vera L.) dan perforasi kemasan pada kantong plastik yang terbaik untuk mempertahankan umur simpan buah rambutan. Perlakuan pencelupan buah rambutan ke dalam larutan Aloe vera L. dilakukan selama 30 detik dan 60 detik sedangkan perlakuan perforasi adalah 10% dan 20% dari luas permukaan kemasan, semua perlakuan simpan pada suhu 10°C. Perlakuan pelapisan Aloe vera L. konsentrasi 20% dengan lama pencelupan 30 detik dan kemasan perforasi 10% merupakan perlakuan yang terbaik dengan hasil susut bobot rata-rata 12.92%, TPT 18.09 °Brix dan kada air 74% pada akhir penyimpanan. Pada perlakuan tersebut buah rambutan masih diterima oleh konsumen sampai hari ke-8 penyimpanan pada suhu 10°C.
Keyword: Aloe vera L., Plastic packaging, Immersion, Perforation, Rambutan, Aloe vera solution, Dipping treatment, Layering treatment, Moisture content

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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