Judul: Effect of Bee Wax Concentration and BAP (Benzyl Amino Purine) on the Extension of the Shelf Life of Avocado (Persea americana Mill.).
Abstrak: Apokad berasal dari Amerika tengah yang telah menyebar hampir ke seluruh negara sub-tropis dan tropis termasuk Indonesia. Buah apokad memiliki kandungan karbohidrat, protein, lemak, serat, vitamin dan mineral. Penanganan pascapanen apokad perlu diperhatikan. Daya simpan yang relatif singkat dan besarnya variasi tingkat kematangan membuat mutu tidak seragam. Salah satu cara menunda proses kematangan dan kerusakan pada buah adalah dengan melakukan pelapisan (coating). Penelitian ini bertujuan untuk mengetahui pengaruh pelilinan dan perlakuan BAP yang efektif untuk memperpanjang masa simpan buah apokad. Penelitian menggunakan Rancangan Kelompok Lengkap Teracak (RKLT) Faktorial dengan dua faktor perlakuan yaitu faktor pelilinan lebah (0% dan 4%) dan Zat Pengatur Tumbuh (ZPT) anti senescense Benzil Amino Purin (BAP) dengan konsentrasi 0, 10, dan 20 ppm yang dikombinasikan menjadi 6 taraf perlakuan dan dilakukan sebanyak 3 ulangan sehingga ada 18 satuan percobaan. Pengamatan terdiri dari pengamatan destruktif yang dilakukan 5 hari sekali dan pengamatan non destruktif yang dilakukan 2 hari sekali. Hasil penelitian menunjukkan perlakuan pelilinan 4% dan BAP berpengaruh mempertahankan kilap dan edible portion hingga 25 HSP, menekan susut bobot, serta mempertahankan kandungan PTT, ATT, dan vitamin C saat 20 HSP. Perlakuan pelilinan 4% dan BAP 20 ppm mampu mempertahankan kualitas buah apokad hingga 25 HSP dibandingkan dengan perlakuan lainnya., Apokad comes from Central America which has spread to almost all sub-tropical and tropical countries including Indonesia. Avocados contain carbohydrates, protein, fat, fiber, vitamins and minerals. Post-harvest handling of avocados needs to be considered. The relatively short shelf life and the large variation in the level of maturity make the qualities are not uniform. One way to delay the process of maturation and damage to the fruit is by coating.This study aims to determine the effect of beeswax and BAP treatment which is effective in extending the shelf life of avocados. The study used a Factorial Completely Randomized Block Design with two treatment factors, namely bee wax factors (0% and 4%) and anti-regulators (ZPT).sense growth Benzyl Amino Purine (BAP) with concentrations of 0, 10, and 20 ppm which were combined into 6 levels of treatment and carried out for 3 replications so that there were 18 experimental units. Observations consist of destructive observations that are made every 5 days and non-destructive observations that are made every 2 days. The results showed that 4% wax treatment and BAP had an effect on maintaining the gloss and edible portion up to 25 day after treatment, suppressing weight loss, and maintaining the content of Total Soluble Solids, Total Titrable Acid, and vitamin C at 20 day after treatment. Wax treatment of 4% and 20 ppm BAP was able to maintain the quality of avocados up to 25 day after treatment compared to other treatments.
Keyword: Beeswax, coating, fruit quality, postharvest, weight loss

Judul: Effect of Chitosan and Storage Temperature on the Postharvest Shelf life and Quality of Avocado (Persea americana Mill.)
Abstrak: Apokad (Persea americana Mill) biasanya dikonsumsi dalam keadaan segar, dapat dimakan ketika sudah masak (ripe). Dalam 100 g buah apokad mengandung energi sebanyak 167 kkal, protein 1,96 g, karbohidrat 8,64 g, kalsium 13 mg, magnesium 29 mg, fosfor 54 mg, vitamin E 1.97 mg, dan asam lemak total tak jenuh 9,8 g. Produksi buah apokad di Indonesia pada tahun 2018 sebesar 410 094 ton artinya naik 12,92% dari tahun 2017. Percobaan ini bertujuan mengetahui hubungan konsentrasi kitosan dan suhu simpan untuk memperpanjang umur simpan buah apokad. Percobaan ini menggunakan Rancangan acak kelompok dengan dua faktor yaitu suhu simpan dan konsentrasi kitosan. Suhu simpan terdiri atas dua taraf yaitu (17±1 oC) dan (13±1 oC) serta konsentrasi kitosan terdiri atas tiga taraf yaitu 0%, 2%, dan 4%. Pengamatan yang dilakukan yaitu pengamatan non destruktif dan pengamatan destruktif. Pengamatan non destruktif meliputi bobot buah, dan warna kulit buah, serta pegamatan destruktif meliputi padatan terlarut total, asam tertitrasi total, vitamin C, edible portion, kelunakan dan warna daging buah. Perlakuan kitosan 2% dan 4% dengan suhu simpan 13±1 oC memberikan pengaruh terhadap susut bobot, dan mempertahankan edible portion, kekerasan, PTT, warna daging dan warna kulit buah. Pelapisan kitosan 4% dengan suhu penyimpanan 13±1 oC dapat mempertahankan kualitas buah apokad selama 22 hari., Avocado (Persea americana Mill) is usually consumed fresh, can be eaten when it is ripe (ripe). In 100 g of avocado contains 167 kcal of energy, 1.96 g of protein, 8.64 g of carbohydrates, 13 mg of calcium, 29 mg of magnesium, 54 mg of phosphorus, 1.97 mg of vitamin E, and 9 total unsaturated fatty acids. 8 g. The production of avocados in Indonesia in 2018 was 410 094 tons, an increase of 12.92% from 2017. This experiment aims to determine the relationship between chitosan concentration and storage temperature to extend the shelf life of avocados. This experiment used a randomized block design with two factors, namely storage temperature and chitosan concentration. The temperature consisted of two levels, namely (17±1 ℃) and (13±1 ℃) and the concentration of chitosan consisted of three levels, namely 0%, 2%, and 4%. Observations made are non-destructive observations and destructive observations. Non-destructive observations included fruit weight and skin color, and destructive observations included total dissolved solids, total titrated acid, vitamin C, edible portion, softness and color of fruit flesh. The treatment of 2% and 4% chitosan with a temperature of 13±1 ℃ gave an effect on weight loss, and maintained edible portion, hardness, PTT, flesh color and fruit skin color. Coating with 4% chitosan with a storage temperature of 13±1 ℃ can maintain the quality of avocados for 22 days.
Keyword: avocado, chitosan, destructive, non-destructive, temperature

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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