Judul: Effect of Storage Temperature and Concentration of Methyl Salicylate on the Quality of Kecapi Fruit (Sandoricum koetjape)
Abstrak: Kecapi (Sandoricum koetjape) merupakan buah lokal yang kini sudah jarang ditemui oleh masyarakat. Buah kecapi mempunyai banyak khasiat dan kandungan yang sangat penting bagi tubuh manusia berupa antioksidan seperti beta karoten dan substansi bioaktif flavonoid yang berperan sebagai antioksidatif serta antikarsinogenik. Dilakukannya penelitian ini mempunyai tujuan untuk mengetahui suhu simpan dan pengaplikasian methyl salicylate terhadap kualitas buah kecapi. Penelitian ini menggunakan sampel buah kecapi yang telah di sortir berdasarkan kualitas fisik yang baik. Pengamatan yang dilakukan yaitu karakteristik morfologi berupa diameter buah, panjang buah, skala warna, bobot buah total, kulit buah, biji, aril, edible portion, kelunakan buah, dan susut bobot, serta karakteristik fitokimia berupa padatan terlarut total (PTT) dan asam tertitrasi total (ATT). Pada pengamatan kimia buah yaitu padatan terlarut total (PTT) disetiap minggu pengamatan mengalami kenaikan, namun pada pengamatan asam tertitrasi total (ATT) mengalami penurunan disetiap pengamatan mengalami penurunan hasil. Kata kunci: fitokimia, kecapi, methyl salicylate, morfologi, Sandoricum koetjape, Kecapi (Sandoricum koetjape) is a local fruit that is now rarely found by the community. However, kecapi fruit has many properties and ingredients important for the human body in the form of antioxidants such as beta carotene and flavonoid bioactive substances that act as antioxidants and anticarcinogens. This research aims to determine the storage temperature and application of methyl salicylate on the quality of kecapi fruit. The obeservations made morphological characteristics in the form of diameter of fruit, length of fruit, color scale, total wight of fruit, rind of fruit, seed of fruit, arile, edible portion, fruit softness, and weight loss, as well as phytochemical characteristics in the form of total dissolved solid (TDS), total titrated acid (TTA). The results showed that the physical and chemical observation of kecapi fruit difference. In the observation of fruit chemistry, the total dissolved solids (TDS) increased each week, but on the observation the total titrated acid (TTA) decreased in each observation, the yield decreased. Keywords: kecapi, methyl salicylate, morphological, phytochemical, Sandoricum koetjape
Keyword: Sandoricum koetjape, Methyl Salicylate, kecapi, methyl salicylate, morphological, phytochemical, Sandoricum koetjape

Judul: Effects of Different Storage Temperature and Soaking Duration of Methyl Salicylate on the Quality of Kecapi Fruit (Sandoricum koetjape (Burm.f) Merr.)
Abstrak: Buah kecapi termasuk buah klimaterik. Kenaikan laju respirasi dan peningkatan produksi etilen seusai panen menyebabkan proses pematangan buah kecapi menjadi lebih cepat. Perlakuan pascapanen yang dapat dilakukan untuk menjaga kualitas buah kecapi yakni dengan melakukan penyimpanan pada suhu dingin dan aplikasi metil salisilat untuk mengurangi gejala chilling injury. Penelitian ini bertujuan mengetahui pengaruh suhu simpan dan lama perendaman pada methyl salicylate (MeSA) yang sesuai untuk menjaga kualitas buah kecapi selama masa penyimpanan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dua faktorial yakni suhu simpan (suhu dingin 3,03°C dan suhu ruang 27,94 ° C) dan lama perendaman (10 menit dan 30 menit). Hasil penelitian menunjukkan bahwa buah pada penyimpanan suhu dingin menunjukkan hasil yang lebih baik dalam mempertahakan kualitas fisik buah dengan persentase susut bobot yang rendah yakni sebesar 4,36 – 4,85%., Kecapi fruit is one of the climacteric fruit. The increase in respiration rate and ethylene production after harvesting periode caused ripening process faster. Postharvest treatment to extend the shelf life and quality of kecapi fruit is by using the cold storage and application of methyl salicylate to decrease the cilling injury symptoms. This research aimed to find out the appropriate storage temperature and dipping duration for maintaining the quality of kecapi fuit during storage period. The experiment used a factorial completely randomized design (CRD) with two factors, storage temperature (at 3.03°C of cold storage temperature and at 27.94°C room temperature) and soaking duration (which consist 10 minutes and 30 minutes soaking duration). The result showed that the fruits at cold storage had better physical qualities with low percentage of weight loss. The average value of the weight loss in these treatments was 4.36 – 4.85%.
Keyword: chilling injury, kecapi fruit, methyl salicylate, soaking duration, 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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