Judul: Pengaruh Aplikasi Metil Jasmonat dan Metil Salisilat pada Suhu Ruang dan Suhu Dingin terhadap Profil Metabolit Sekunder Buah Kecapi (Sandoricum koetjape (Burm.f.) Merr.) dengan GC-MS (Gas Chromatography-Mass Spectrometry)
Abstrak: Buah kecapi (Sandoricum koetjape (Burm.f.) Merr.) memiliki kandungan metabolit sekunder yang bermanfaat bagi manusia. Buah kecapi memiliki umur simpan yang relatif lebih singkat dibandingkan dengan buah lainnya. Salah satu perlakuan pascapanen yang dapat dilakukan adalah penggunaan larutan penyimpan. Penelitian bertujuan mengindentifikasi komponen kimiawi buah kecapi dalam perlakuan larutan penyimpan yang dapat memperpanjang umur simpan buah kecapi menggunakan larutan metil jasmonat dan metil salisilat serta pengaruh suhu penyimpanan. Penelitian menggunakan rancangan acak lengkap (RAL). Penelitian terdiri atas 7 perlakuan percobaan dengan masing-masing 5 buah ulangan. Hasil penelitian menunjukkan bahwa kombinasi antara perlakuan suhu dingin dengan aplikasi metil jasmonat dan metil salisilat dapat mempertahankan kualitas buah kecapi dan meningkatkan komposisi senyawa kimia dari buah kecapi., Koetjape fruit (Sandoricum koetjape (Burm.f.) Merr.) contains secondary metabolites which are beneficial to human life. Koetjape fruit has a relatively shorter shelf life compared to other fruits. One of the post-harvest treatments that can be done is the use of storage solutions. This research was aimed to identify the chemical components of the koetjape fruit in the storage solution treatment that could extend the shelf life of the koetjape fruit using a solution of methyl jasmonate and methyl salicylate and the effect of storage temperature. The experiment was set up in a randomized block design (RBD). This research was consisted of 7 experimental treatments with 5 experimental replications each. The results showed that the combination of cold temperature treatment with the application of methyl jasmonate and methyl salicylate was able to maintain the quality of the koetjape fruit and increase the chemical composition of the koetjape fruit.
Keyword: chromatography, methyl jasmonate, methyl salicylate, Sandoricum koetjape (Burm.f.) Merr., tropical fruit

Judul: Effects of Differences in Storage Temperature and Concentration of Methyl Jasmonate on the Quality of Kecapi Fruit (Sandoricum koetjape (Burm.f.) Merr.)
Abstrak: Kecapi atau santol merupakan buah tropis yang memiliki banyak manfaat namun saat ini sudah jarang ditemui keberadaannya. Buah kecapi memiliki masa simpan hingga 7 hari pada suhu ruang. Perlakuan pascapanen untuk memperpanjang masa simpan yaitu dengan penyimpanan suhu dingin dan aplikasi metil jasmonat untuk mengurangi chilling injury. Penelitian ini bertujuan untuk mendapatkan suhu simpan dan konsentrasi metil jasmonat yang sesuai terhadap masa simpan dan kualitas buah kecapi. Penelitian ini menggunakan rancangan acak lengkap (RAL) faktorial, dengan dua faktor yaitu suhu simpan yang terdiri atas suhu dingin (11-12 °C) dan suhu ruang (28 °C). Faktor kedua berupa konsentrasi metil jasmonat yang terdiri atas kontrol (0 mM), 0,1 mM dan 1 mM. Hasil penelitian menunjukkan bahwa kombinasi antara perlakuan suhu dingin dengan konsentrasi 0,1 mM metil jasmonat memiliki hasil terbaik dalam menjaga kualitas fisik (bobot buah, diameter, panjang dan kekerasan buah) dan kualitas kimia (PTT dan ATT), serta dapat memperpanjang masa simpan hingga 1 minggu penyimpanan., Kecapi or santol is a tropical fruit that has many benefits, but nowadays it is rarely found. The kecapi fruit has a shelf life of up to 7 days at room temperature. Postharvest treatments to extend the shelf life is to use cold storage and application of methyl jasmonate to reduce chilling injury. This research aimed to obtain the appropriate storage temperature and concentration of methyl jasmonate for the shelf life and quality of the kecapi fruit. The experiment used a factorial completely randomized design (CRD), with two factors namely storage temperature which consists of cold temperature (11-12 °C) and room temperature (28 °C). The second factor is the concentration of methyl jasmonate which consists of control (0 mM), 0,1 mM and 1 mM. The results showed that the combination of cold temperature treatment with a concentration of 0,1 mM methyl jasmonate had the best results in maintaining physical quality (fruit weight, diameter, length and fruit hardness) and chemical quality (PTT and ATT), and can extend the self life up to 1 week of storage.
Keyword: chilling injury, kecapi fruit, methyl jasmonate, 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
Keyword: