Judul: Aplikasi pelapis antimikroba dari kayu manis pada lempuk durian
Abstrak: Lempuk durian is a processed food that have a shape like a ‘dodol’. The ingredients of lempuk durian is ripe durian mix with sugar in the ratio 1:1/4 kg. Generally, lempuk durian have a time of endurance about three weeks and after it exceeded the time of endurance, this lempuk durian will be covered by mold. This research has a purpose to obtain the optimal concentration of antimicrobial from cinnamon’s powder in the edible coating, also to understand the effect toward lempuk durian storage process at various temperatures (10, 30, and 35°C). This research consists of three steps: 1) characterization of lempuk durian, 2) determination of antimicrobial concentration in the edible coating kitosan, and 3) application of edible coating toward lempuk durian. Based on the analysis, edible coating with AM cinnamon’s powder in the 11% concentration, have a higher inhibition power toward A.niger compared by edible coating without AM that have 3.72 mm diameter of clear zone. It shows that cinnamon’s powder able to inhibit A. niger. Based on the result of moisture content, fat, and free fatty acis (FFA) analysis, it’s known that the best treatment is edible coating that using AM because it able to prevent the water vapour transmition, lipid, and gas during storage process, so that the amount of microbe on product are smaller. Based on organoleptik test for all parameter (colour, aroma, flavor, and texture), generally panelist prefer on lempuk durian that coated by AM up to 24 days of storage at 10 degree of temperature.
Keyword: Lempuk durian, Edible coating, Aantimicrobial, Cinnamons powder, A.niger

Judul: Study of flavour changes of edible coated minimally processed durian during storage
Abstrak: Durian merupakan salah satu buah-buahan yang mempunyai konsumen cukup besar. Selama ini konsumen sering sulit untuk memilih buah durian yang telah matang, sehingga sering kecewa setelah mengupasnya. Hal ini membawa konsekuensi untuk memasarkan buah durian yang telah diproses minimal (minimally processed durian), sehingga konsumen dapat melihat langsung kondisi daging buah dan dapat membeli sesuai dengan kebutuhan dan selera konsumen. Dibalik keuntungan tersebut, buah durian terolah minimal bersifat mudah rusak. Salah satu alternatif yang dapat dilakukan untuk menekan laju kerusakan buah durian terolah minimal serta memperpanjang masa simpannya adalah melapisi buah durian terolah minimal dengan pelapis yang dapat dimakan (edible coating) dikombinasikan dengan penyimpanan pada suhu rendah.
Keyword: Durio zibethinus Murr., Minimally Processed Fruits, Edible film, Low methoxy pectin, Flavor, Durian

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: