Judul: Nori Analog Formulation from Ulva lactuca Seaweed with the Addition of Surimi
Abstrak: Nori merupakan produk pangan ringan yang dibuat dengan bahan dasar rumput laut. Nori yang dibuat dari rumput laut Ulva lactuca akan menghasilkan nori dengan tekstur yang mudah robek dan memiliki kandungan protein yang rendah. Penambahan bahan lain untuk memperbaiki tekstur dan meningkatkan nilai gizi nori dapat dilakukan. Surimi dengan sifatnya yang mampu membentuk gel serta memiliki kandungan protein yang tinggi. Penelitian ini bertujuan menentukan pengaruh penambahan surimi terhadap kualitas nori analog, serta menentukan karakteristik fisik dan kimiawi nori analog yang dihasilkan. Proses formulasi nori dilakukan dengan penambahan surimi perlakuan 28, 30, dan 32% (b/b). Nori analog dengan penambahan surimi 28% memiliki nilai protein tertinggi sebesar 28,11% (basis kering). Nori analog dengan perlakuan penambahan surimi 32% memiliki jumlah asam amino terbanyak. Penambahan surimi mempengaruhi komposisi kimia yang terkandung dalam nori analog. Formula nori analog terpilih berdasarkan hasil uji hedonik yaitu dengan penambahan surimi 30%., Nori is a snack product made with seaweed as the basic ingredient. Nori which made with Ulva lactuca will produce nori with a texture that is easily torn and has a low protein content. The addition of other ingredient to improve the texture and increase the nutritional value of nori. This study aims to determine the effect of adding surimi to quality of nori analog, as well as to determine the physical and chemical characteristics of the resulting nori analog. The nori analog formulation process was carried out with the addition of 28, 30, and 32% (w/w) surimi treatments. Nori analog with the addition of 28% surimi had the highest protein value of 28,11% (dry basis). Nori analog treatment with the addition of 32% surimi had the highest number of amino acids. The addition of surimi affects the chemical composition contained in nori analog. The nori analog formula was selected based on the results of the hedonic test with addition of 30% surimi.
Keyword: formulation, nori, Nori Analog, Surimi, Ulva lactuca

Judul: Formulation of Nori-like from Seaweed Ulva  lactuca and Gracilaria verrucosa with the Addition of Anchovy Powder
Abstrak: Produk nori-like berbahan baku rumput laut Ulva lactuca dan Gracilaria verrucosa yang diformulasikan dengan penambahan tepung ikan teri merupakan salah satu fortifikasi untuk meningkatkan kandungan protein nori-like. Penelitian ini bertujuan menentukan pengaruh penambahan tepung ikan teri pada nori-like berbahan baku rumput laut Ulva lactuca dan Gracilaria verrucosa terhadap karakteristik sensori, fisik, dan kimia. Rancangan percobaan menggunakan rancangan acak lengkap, jika hasil uji menunjukkan pengaruh nyata, dilanjutkan dengan uji lanjut Duncan sedangkan uji lanjut Dunn untuk analisis sensori. Perlakuan konsentrasi tepung ikan teri yang digunakan, yaitu 0% (FT0), 1% (FT1), 2% (FT2), dan 3% (FT3) (b/v). Nori-like dengan penambahan tepung ikan teri memberikan pengaruh nyata terhadap karakteristik sensori, fisik, dan kimia. Karakteristik sensori menunjukkan bahwa penambahan konsentrasi tepung ikan teri semakin meningkatkan kesukaan panelis terhadap parameter aroma, rasa, dan keseluruhan. Nori-like dengan perlakuan terbaik diperoleh pada FT3, yaitu 3% tepung ikan teri. Karakteristik nori like dari perlakuan terbaik memiliki nilai L, a, dan b berturut-turut 34,09; -4,00; dan 9,36; kerenyahan 81,86 gf; aw 0,33; kalsium 2,02%; dan serat kasar 4,61%; serta nilai proksimat pada kadar air, abu, lemak, protein, dan karbohidrat berturut-turut 10,75%; 21,25%; 21,45%; 26,62%; dan 30,68%., Nori-like products made from Ulva lactuca and Gracilaria verrucosa seaweed formulated with the addition of anchovy powder were one of the fortifications to increase the protein content of nori-like. This study aimed to determine the effect of adding anchovy powder to nori-like from Ulva lactuca and Gracilaria verrucosa seaweed on sensory, physical, and chemical characteristics. The experimental design used a completely randomized design if the test results indicated a significant effect, continued with Duncan's post hoc test while Dunn's post hoc test was for sensory analysis. The concentrations of anchovy powder used were 0% (FT0), 1% (FT1), 2% (FT2), and 3% (FT3) (w/v). Nori-like with the addition of anchovy powder had a significant effect on sensory, physical, and chemical characteristics. Sensory characteristics indicated that the addition of anchovy powder concentration increased the panelist's preference for aroma, taste, and overall parameters. The best treatment nori-like obtained in FT3, was 3% anchovy powder. The nori-like characteristics of the best treatment had L, a, and b values of 34.09; -4.00; and 9.36; crispiness 81.86 of gf; aw of 0.33; calcium of 2.02%; and crude fiber of 4.61%, and then proximate values for moisture, ash, fat, protein and carbohydrate content of 10,75%; 21.25%; 21.45%; 26.62%; and 30.68%.
Keyword: anchovy powder, Gracilaria verrucosa, nori-like, Ulva lactuca

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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