Judul: The Shelf Life of Complete Feed Wafers contains Corn Husks with Propionic Acid and Salt as Preservatives
Abstrak: Klobot jagung merupakan limbah pertanian yang dapat diolah menjadi wafer pakan komplit karena mengandung serat kasar yang tinggi. Wafer yang tidak langsung dikonsumsi ternak akan disimpan. Penyimpanan wafer juga perlu dilakukan untuk mempertahankan ketersediaan pakan terutama pada musim kemarau. Penelitian ini bertujuan mengevaluasi daya simpan dan kualitas wafer yang diberi asam propionat dan garam serta disimpan selama 6 minggu. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) faktorial (3 x 3) dengan 3 ulangan. Faktor L adalah lama penyimpanan dengan 3 taraf waktu (0, 3, 6) minggu. Faktor P adalah pengawet dengan 3 perlakuan (kontrol, asam propionat, garam). Parameter yang diuji meliputi organoleptik, kadar air, aktivitas air, serangan serangga, sebaran jamur, wafer durability index, dan biaya produksi. Terdapat interaksi antara lama penyimpanan dan penambahan pengawet pada parameter kadar air, aktivitas air, dan WDI (P<0,05). Lama waktu simpan wafer terbaik adalah 3 minggu dengan penambahan garam yang bernilai kadar air, aktivitas air, dan WDI berturut-turut (13,24 %; 0,636; 70,24 %)., Corn husks are agricultural waste that can be processed into complete feed wafers because they contain high amounts of crude fiber. Wafers that is not directly consumed by cattle will be stored. Wafers storage is also carried out to maintain feed availability, especially during the dry season. This study aimed to evaluate the shelf life and wafers quality added with propionic acid and salt and stored for 6 weeks. The research design used was a factorial Completely Randomized Design (CRD) (3 x 3) with 3 repetitions. The L factor was the storage time with 3 time levels (0, 3, 6) weeks. Factor P was a preservatives with 3 types (control, propionic acid, salt). Parameters tested include organoleptic, water content, water activity, insect attacks, mold distribution, wafer durability index (WDI), and production costs. There was an interaction between storage time and the addition of preservatives on the water content, water activity, and WDI (P<0,05). The best storage time for wafers was 3 weeks and the addition of salt with the values of water content, water activity, and WDI (13,24 %; 0,636; 70,24 %).
Keyword: asam propionat, garam, klobot jagung, penyimpanan, wafer pakan komplit

Judul: Optimization of Heating Time for Produced Complete Feed Wafers Containing Corn Husk Using with Different Molasses Viscosity
Abstrak: Klobot jagung memiliki kandungan serat yang tinggi namun palatabilitasnya rendah dan sifat fisiknya voluminous. Salah satu cara yang dapat dilakukan dengan pembuatan pakan dalam bentuk wafer. Tujuan penelitian ini adalah mengoptimasi waktu pemanasan dalam pembuatan wafer klobot jagung dengan viskositas molasses yang berbeda. Rancangan percobaan menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor A adalah lama pemanasan dengan 3 taraf (3, 5, 7) menit dan faktor B adalah viskositas molasses dengan 2 taraf (760, 2090) mPas-1. Peubah yang diamati adalah kualitas fisikokimia, efisiensi produksi, dan biaya produksi. Hasil penelitian menunjukkan bahwa perbedaan taraf lama pemanasan dan viskositas molasses berbeda nyata (P<0,05) terhadap kadar air, aktivitas air, dan wafer durability indeks. Wafer dengan lama pemanasan 5 menit dan viskositas molasses 2090 mPas-1 memberikan kondisi optimal berdasarkan pengambilan keputusan menggunakan metode Analytical Hierarchy Process (AHP) dengan peubah prioritas adalah Wafer Durability Indeks (WDI), Corn has a high fiber content but low palatability and is voluminous. One of to fix this problem corn husk can be processed into wafers with physical processing. The research aimed to optimize the heating time with different molasses viscosities on produce the best produce wafers corn husk. The experimental design used a factorial Completely Randomized Design (CRD) with 2 factors, factor A was heating time with 3 levels (3, 5, 7) minutes and factor B was the viscosity of molasses with 2 levels (760, 2090) mPas-1. The observed variables are physicochemistry quality, production efficiency, and production costs. The results showed that the heating time and molasses viscosity were significantly different and had significant interaction (P<0.05) regarding water content, water activity, and wafer durability index. Wafers with a heating time of 5 minutes and a molasses viscosity of 2090 mPas-1 provide optimal conditions based on decision making using the Analytical Hierarchy Process (AHP) method with the priority variable Wafer Durability Index (WDI)
Keyword: heating time, molasses, optimization, viscosity, wafer corn husks

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: