Judul: Liquid Breakfast Buah Campolay dengan Penambahan Kacang Hijau dan Tepung Beras Putih sebagai Makanan Tambahan Anak Sekolah
Abstrak: Liquid breakfast merupakan makanan tambahan untuk memenuhi kebutuhan zat gizi anak sekolah saat sarapan. Buah campolay memiliki kandungan karbohidrat yang tinggi. Kacang hijau dan tepung beras putih memiliki kandungan asam amino yang lengkap. Tujuan penelitian ini adalah mengembangkan produk liquid breakfast buah campolay dengan penambahan kacang hijau dan tepung beras putih. Penelitian ini merupakan studi eksperimental yang dilakukan pada bulan Juli sampai November 2019. Formula terpilih merupakan formula dengan komposisi kacang hijau dan tepung beras putih sebanyak 25% berdasarkan uji hedonik dan uji ranking. Formula tersebut mengandung air, abu, protein, lemak, dan karbohidrat berturut-turut sebesar 73.2%bb, 0.9%bb. 4.3%bb, 2.2%bb, dan 19.5%bb. Asam amino pembatas pada produk adalah asam amino sulfur. Kandungan energi per takaran saji (150 mL) yakni 172 kkal atau memenuhi 8.6% AKG (2019) kelompok usia 6-12 tahun. Produk ini memiliki kandungan protein, lemak, dan karbohidrat lebih tinggi dari produk liquid breakfast komersial impor dan seral susu sarapan komersial lokal.
Keyword: asam amino, buah campolay, kacang hijau, liquid breakfast, tepung beras putih

Judul: Formulasi Flakes Tepung Komposit Pati Garut dan Tepung Singkong dengan Penambahan Pegagan sebagai Pangan Fungsional Sarapan Anak Sekolah Dasar
Abstrak: Gotu Kola is a herbal plant that can improve cognitive ability. This study aims to find a formula flakes of composite flour arrowroot starch and cassava flour with addition of gotu kola as a functional food for elementary school children’s breakfast. The tests show that the final selected formula flakes (FTA) are the flakes made of 60% arrowroot starch, 40% of cassava flour, with 2.5% addition of gotu kala. Acceptance test show that 91.67% of consumer target accept FTA. The results of physical analysis show that FTA have 51.04 g/mm of hardness, 273.79% of water absorption, and 0.13 g/ml of bulk density. The results of nutrition content analysis show that FTA contained 3.28% of water, 1.35% of ash, 0.43% of fat, 3.09% of protein, 91.86% of carbohydrate, and 384 kcal of energy, 11.33 mg/100g of Ca, 5.93 mg/100g of Fe, and 52.45 mg/100g of P. Nutrient contributions of flakes FTA against Nutrition Dietary Allowance children aged elementary school are: 6.39% - 8.39% for energy, 1.80% - 3.09% for protein, 0.21% -0.24% for fat, 11.13% - 14.61% for carbohydrate, 0.33% - 0.40% for Ca, 14.83% -25.95% for Fe, and 1.47% - 3.67% for P.
Keyword: breakfast., gotu kola, cassava flour, arrowroot starch, flakes

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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