Judul: Moisture Reduction of Kapuk and Rambutan Honey and Its Physicochemical
Abstrak: Madu merupakan komoditas hasil peternakan yang memiliki kandungan nutrisi cukup tinggi dan sangat bermanfaat bagi tubuh manusia, akan tetapi madu dapat mengalami kerusakan ketika diberi penanganan yang salah. Penelitian ini bertujuan menganalisis kualitas fisikokimia madu kapuk dan rambutan setelah diturunkan kadar airnya pada suhu ±30 °C. Penelitian ini menggunakan analisis deskriptif untuk membahas hasil yang didapatkan selama penelitian. Peubah yang diamati adalah kualitas fisikokimia madu antara lain kadar air, pH, kadar abu, viskositas, warna, dan kadar gula. Hasil penelitian menunjukkan perlakuan penurunan kadar air madu selama 8 jam pada suhu ±30 °C memiliki kadar air yang mendekati standar. Hal ini menyebabkan nutrisi madu pada perlakuan 8 jam penurunan kadar air memiliki hasil yang terbaik dalam kualitas fisikokimia madu kapuk dan madu rambutan meskipun pada persentase kadar abu madu rambutan dan nilai pH kedua jenis madu tidak berbeda. Kualitas fisikokimia madu keseluruhan pada penurunan kadar air di penelitian ini tidak mengalami penurunan., Honey is a comodities which has high nutrition and very useful for human body. However, honey’s quality can be decreased due to unproper handling. This study aimed to analyze physicochemical qualities of kapuk and rambutan honey which has been degradated in ±30 °C room temperature. This research used Descriptive Analysis for explaining the result. The variables observed are water content, pH, ash content, viscosity, honey color and sugar content as physicochemical quality of honey. The result of this study showed honey in 8 hours treatment and ±30 °C room temperature has highest decreased water content which closest to standard with significally different results (P<0,05). This causes honey nutrient at 8 hours treatment has the best physicochemical quality on both honey type even though ash content on rambutan honey and pH value on both type of honey has unsignificant different result (P>0,05). All criterias on physicochemical quality of honey in this study didn’t decreased.
Keyword: kapuk honey, rambutan honey, physicochemical quality, moisture reduction

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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