Judul: Perbaikan Proses Produksi Pati Sagu dengan Desain Rumah  Pengering
Abstrak: Unit pengolahan sagu di Tanah Baru - Bogor merupakan rumah produksi yang menghasilkan pati sagu dengan skala kecil. Proses pengeringan pati sagu masih dilakukan secara sederhana yaitu dengan menghamparkan tampah-tampah berisi pati sagu basah dibawah panas matahari langsung. Cara pengeringan seperti ini dianggap kurang efektif karena pati sagu yang dihasilkan berada dibawah standar mutu yang ditetapkan, antara lain: kehalusan lolos ayakan yang kurang dari 95%, waktu pengeringan yang lama hingga 2-3 hari dalam satu siklus produksi, banyak kontaminasi benda asing serta kadar air yang tinggi sekitar 18,22% sehingga mudah terserang mikroorganisme. Metode yang digunakan adalah Human Centered Design (HCD) yang terdiri dari identifikasi masalah, verifikasi masalah, ideasi, pembuatan prototipe dan verifikasi solusi. Ide solusi yang ditawarkan untuk permasalahan pada penelitian ini adalah perbaikan unit pengolahan sagu dengan menekankan pada proses pengeringannya berupa pembuatan desain rumah pengering yang efektif dan efisien dengan mempertimbangkan kemampuan unit pengolahan sagu dalam mengimplementasikannya., The sago processing unit in Tanah Baru - Bogor is a small scale production house where the sago starch has been produced. The drying process of sago starch was still carried out conventionally by spreading tampah that contain wet sago starch under the direct sunlight. This drying method was considered as less effective way since the quality of sago starch produced has below the applied standard for instance as fineness of passing sieve which less than 95%, overlong drying time which up to 2-3 days in one cycle production, high contamination of impurities, and high water content around 18.22% so that it is easily attacked by any microorganisms. The Human Centered Design (HCD) method has been used in this research which consists of problem identification, problem verification, ideation, prototyping, and solution verification. The suggested idea solution for the problem in this research was the improvement of sago processing unit by emphasizing the drying method in the form of designing an effective and efficient drying house by considering the ability of sago starch production house for the implementation.
Keyword: Human Centered Design, house dryer, sago starch

Judul: Evaluasi Kualitas Pati Sagu di Unit Pengolahan Sagu Tanah Baru - Bogor
Abstrak: ABSTRAK VIAMITHA ASDELIANA. Evaluasi Kualitas Pati Sagu di Unit Pengolahan Sagu Tanah Baru – Bogor. Dibimbing oleh NIKEN AYU PERMATASARI. Unit pengolahan sagu di Tanah Baru, Bogor merupakan unit pengolahan skala kecil, dimana proses produksi dilakukan masih secara sederhana, belum seragam, kurang efisien, dan kurang higienis. Kualitas pati sagu yang dihasilkan belum pernah dilakukan pengujian sebelumnya. Penelitian ini bertujuan mengetahui karakteristik pati sagu yang dihasilkan dan memberikan usulan perbaikan pada unit pengolahan sagu di Tanah Baru, Bogor. Karakterisasi pati sagu dilakukan dengan analisa proksimat berdasarkan standar mutu yang berlaku SNI-01-3729-2008 tentang tepung sagu. Hasil uji karakteristik pati sagu didapatkan tiga parameter yang belum sesuai dengan standar mutu yaitu kadar air, jumlah kapang, dan kehalusan (lolos ayakan 100 mesh). Analisis dengan neraca massa menunjukkan masih banyak proses yang masih tidak sesuai dan terjadi loss. Perbaikan yang diusulkan antara lain pembuatan alat penyaring air sederhana, rumah pengering, serta alat pengayak sederhana. Kata kunci: evaluasi, kualitas, neraca massa, pati sagu ABSTRACT Viamitha Asdeliana. Quality Evaluation of Sago Starch in the Sago Processing Unit at Tanah Baru – Bogor. Supervised NIKEN AYU PERMATASARI. The sago processing unit in Tanah Baru, Bogor is a small-scale processing unit where the production process is still carried out simply, unequally, inefficiently and unhygienically. The quality of the sago starch produced also has never been tested before. This study aims to determine the characteristics of the sago starch produced and provide suggestions to improve the sago processing unit in Tanah Baru, Bogor. The characterization of sago starch was carried out by proximate analysis that is based on quality standard applied (SNI-01-3729-2008 of Sago Flour). The characteristic test of sago starch result that three parameters it isn’t in accordance with the quality standard, i.e water content, amount of mold, and fineness (passed through 100 mesh sieve). Analysis with mass balance shows that there are still many processes that are not suitable and there are also many losses. The improvements suggested are to manufacture a simple water filter, a greenhouse effect, and a simple sieving device. Keywords: evaluation, mass balance, sago starch, quality.
Keyword: evaluation, mass balance, sago starch, quality

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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