Judul: Kajian rumput laut sebagai sumber serat alternatif untuk minuman berserat
Abstrak: AZRINA CHAIDIR. Study on Seaweed as Alternative Dietary Fiber for Health Drink. Under the direction of USMAN AHMAD and SANTOSO Seaweed is one of marine commodities with high potential as dietary fiber source. The composition, dietary fiber and some physico-chemical properties of two red seaweeds powder (made from Eucheuma cottonii and Glacilaria sp) and one brown seaweed powder (made from Sargassum sp) was investigated using different blanching method and drying temperature. The methods of blanching are fresh water about 9 hours, rice powder solution with 5 % konsentration about 9 hours and combination fresh water and 0,5 % CaO solution. The oven temperature that used for drying seaweeds was 50 and 70 oC. The best blanching method for Eucheuma cottonii and Sargassum sp are fresh water about 9 hours, and for Glacilaria sp is combination fresh water and 0,5 % CaO solution. The best temperature for drying seaweeds are 70 oC. The seaweed powders have good appearance, smell and texture. Eucheuma cottonii powder has 72,19 % soluble dietary fiber, 11,23% insoluble dietary fiber out of 83,42% total dietary fiber. Glacilaria sp has 62,95% soluble dietary fiber, 20,67% insoluble dietary fiber out of 83,62% total dietary fiber. Meanwhile, Sargassum sp has 24,99% soluble dietary fiber, 57,62% insoluble dietay fiber out of 82,61% total dietary fiber. The health drink with Eucheuma cottonii and a combination of E. cottonii and Glacilaria sp powders as fiber source were accepted by panelis although less favourable in flavor and taste compared with commercial health drink.
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Judul: Formulasi dan Kestabilan Minuman Fungsional Berbasis Rumput Laut Cokelat (Sargassum sp.), Bunga Telang, dan Kayu Secang
Abstrak: Minuman rumput laut yang banyak diteliti sebelumnya hanya mengandung satu unsur rumput laut dan belum menggunakan tambahan rempah lokal. Manfaat kesehatan dan senyawa bioaktif pada Sargassum sp., bunga telang dan kayu secang berpotensi untuk dijadikan sebagai minuman fungsional ready to drink. Penelitian bertujuan untuk mendapatkan formula minuman fungsional berbasis Sargassum sp., bunga telang, dan kayu secang, sehingga didapatkan formula minuman yang mengandung antioksidan dan memiliki penerimaan sensori yang baik, serta memprediksi stabilitas minuman selama penyimpanan. Tahapan penelitian terdiri dari formulasi minuman fungsional dan pengujian kestabilan mutu. Hasil uji hedonik menunjukkan perlakuan komposisi Sargassum sp. berpengaruh nyata terhadap kesukaan panelis pada parameter rasa dan aroma. Formula F1 (jahe) memiliki tingkat penerimaan tertinggi dari panelis. Formula F1 memiliki nilai aktivitas antioksidan sebesar 9,93 ppm. Penyimpanan pada suhu ruang dan suhu chilling serta penambahan natrium benzoat dan natrium metabisulfit berpengaruh terhadap kestabilan mutu minuman fungsional selama penyimpanan., The seaweed drink that has been studied previously only possesses one element of seaweed and has not used additional local spices. The health benefits and bioactive compounds in Sargassum sp., butterfly pea flower, and secang wood have the potential to be mixed as ready-to-drink functional drinks. The study aimed to develop a mix-functional drink formula based on Sargassum sp., butterfly pea flower, and sappan wood, to obtain a drink formula that contains antioxidants and has good sensory acceptance, and evaluate the stability of the drink during storage. The stages of the research consisted of making functional drink formulations and analyzing quality stability. The hedonic test results showed that the composition of Sargassum sp. had a significant effect on the preference of panelists on the parameters of taste and aroma. F1 Formula (ginger) has the highest acceptance rate from the panelists. F1 formula had an antioxidant activity value of 9.93 ppm. Storage condition at room temperature and chilling temperature and the addition of sodium benzoate and sodium metabisulfite affected the stability of the quality of functional drinks during storage.
Keyword: antioxidant, formula, functional drink, Sargassum sp.

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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