Judul: Postharvest Physiology Changes of Nasturtium Flowers (Tropaeolum majus) at Various Storage Temperatures
Abstrak: Bunga nasturtium termasuk sebagai salah satu bunga edible yang semua bagian dari nasturtium aman untuk dikonsumsi. Nasturtium digunakan sebagai hiasan, kuliner, dan bidang farmakologi. Umumnya bunga edible mudah mengalami kerusakan dan memiliki umur simpan yang pendek. Suhu rendah dapat memperpanjang fase umur simpan dengan memperhambat kerusakan fisiologis pada bunga edible khusunya nasturtium. Tujuan penelitian ini adalah mengkaji pengaruh berbagai suhu penyimpanan terhadap perubahan fisiologi pascapanen bunga nasturtium serta menentukan suhu penyimpanan yang baik untuk menjaga mutu dan memperpanjang umur simpannya. Bunga nasturtium di dapat dari supplier bunga edible di Kabupaten Bandung, kemudian di sortir berdasarkan ukuran yang mendekati seragam dan diletakkan dalam wadah thinwall. Penyimpanan bunga nasturtium dilakukan pada 4 perlakuan suhu yaitu 5 °C, 10 °C, 15 °C, dan 20 °C selama 5 hari masa pengamatan. Hasil penelitian menunjukkan bahwa suhu 5 °C dan 10 °C merupakan suhu penyimpanan terbaik karena secara statistik untuk semua parameter yang diukur mulai dari laju respirasi, produksi etilen, kadar air, susut bobot, dan warna secara signifikan tidak berbeda nyata (sig>0,05). Selisih nilai laju respirasi dan kadar air hanya berkisar kurang dari 1 ml.kg-1jam-1 dan 1%. Penerimaan panelis terhadap bunga nasturtium berdasarkan kenampakan pada skor minimum 3 (dari 0 sampai 5) hingga hari ke-3., Nasturtium flowers are included as one of edible flowers that all parts of nasturtiums are safe for consumption. Nasturtium is used as an ornamental, culinary and pharmacological. Generally, edible flowers are easily damaged and have a short shelf-life. Low temperatures can extend the shelf-life phase by inhibiting physiological damage to edible flowers, especially nasturtiums. The purpose of this research was to study the effect of various storage temperatures on changes in postharvest physiology of nasturtium flowers and determine a good storage temperature to maintain quality and extend shelf life. Nasturtium flowers were obtained from an edible flower supplier in Bandung Regency, then sorted based on a size that was close to uniform and placed in thinwall container. Storage of nasturtium flowers was carried out at 4 temperature treatments, namely 5 °C, 10 °C, 15 °C, and 20 °C for 5 days of observation. The results showed that 5 °C and 10 °C were the best storage temperatures because statistically for all parameters measured from respiration rate, ethylene production, moisture content, weight loss, and color were not significantly different (sig>0,05). The difference between respiration rate and water content is only less than 1 ml.kg-1hour-1 and 1%. Panelists' acceptance of nasturtium flowers was based on appearance at a minimum score of 3 (from 0 to 5) until day 3.
Keyword: edible flower, nasturtium flower, physiology, storage temperature

Judul: Type of Packaging and Storage  Temperature to Increase the Shelf Life of Aster Flower (Callistephus chinensis L.)
Abstrak: Bunga Aster (Callistephus chinensis L.) merupakan salah satu bunga yang dapat dimakan (edible flower). Sifat bunga yang mudah rusak menjadi kendala dalam bisnis bunga khususnya edible flower. Alternatif teknologi pascapanen yang dapat dilakukan terkait penyimpanan edible flower yaitu pengemasan dan penyimpanan pada suhu rendah. Penelitian ini bertujuan mengkaji pengaruh jenis kemasan dan suhu penyimpanan terhadap perubahan mutu dan umur simpan edible flower pada bunga Aster sehingga didapatkan kombinasi jenis kemasan dan suhu penyimpanan terbaik untuk mempertahankan mutu bunga. Tahapan penelitian dimulai dari persiapan sampel, analisis kemasan, pengemasan sampel (pada kemasan PP, PET, aluminium foil, dan kontrol), penyimpanan (pada suhu 10 ºC dan 20 ºC), dan pengamatan selama 6 hari masa simpan. Hasil penelitian menunjukkan kombinasi kemasan PP dan suhu penyimpanan 10 ºC (A1B1) merupakan perlakuan terbaik yang mampu mempertahankan mutu. Hasil uii organoleptik sampai hari ke-6 untuk perlakuan A1B1 masih bisa diterima panelis dari segi warna, kesegaran dan kesukaan secara keseluruhan. Pada hari ke-6, mutu dari perlakuan A1B1 terdiri dari kadar air sebesar 76.38% dari nilai awal 80.35%, susut bobot sebesar 25.66%, nilai L sebesar 25.28 dari nilai awal 31.52, dan nilai ºhue sebesar 321.63º dari nilai awal 322.13º, Aster (Callistephus chinensis L.) are one of the flowers that can be consumed by humans (edible flower). Flowers are easily damaged is an obstacles in the edible flower business. Alternative post-harvest technology that can be done related to edible flower storage is packaging and storage at low temperatures. This study aims to examine the effect of packaging type and storage temperature on changes in quality and shelf life of edible flowers on. The research stages started from sample preparation, packaging analysis, sample packaging (PP, PET, aluminum foil, control), storage (temperatures 10 ºC and 20 ºC), and observation for 6 days of storage. The results showed that the combination of PP packaging and storage temperature of 10 ºC (A1B1) was the best treatment that was able to maintain quality. The results of the A1B1 organoleptic test on the 6th day can still be accepted by panelists in terms of color, freshness and overall preference. On day 6, the quality of A1B1 consisted of a water content of 76.38% from an initial value of 80.35%, weight loss of 25.66%, an L value of 25.28 from an initial value of 31.52, and a hue value of 321.63º from an initial value of 322.13º.
Keyword: Bunga Aster, edible flower, kemasan, suhu penyimpanan, Aster flower, edible flower, packaging, storage 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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