Judul: Formulasi dan Uji Stabilitas Minuman Fungsional Berbahan Dasar Lintah Laut (Discodoris sp.).
Abstrak: Lintah laut (Discodoris sp.) secara empiris telah dimanfaatkan sebagian orang di pesisir Indonesia untuk menambah stamina dan vitalitas tubuh. Pemanfaatan lintah laut untuk menjadi pangan fungsional yang dapat dikonsumsi secara luas oleh masyarakat masih terbentur pada letak geografis dan cara penyajian. Meskipun serbuk kasar serta ekstrak polar yang bersifat antikolesterolemia dan antioksidan telah dipelajari sebelumnya, namun perlu dilakukan penelitian mengenai formulasi dan uji stabilitas produk untuk memperoleh manfaat dari pangan fungsional berbasis lintah laut. Penelitian ini bertujuan untuk menentukan kondisi penyajian minuman fungsional terbaik untuk mendapatkan aktivitas antioksidan tertinggi, membuktikan pengaruh pencampuran bahan-bahan baku terhadap dampak sinergis antioksidan pada minuman fungsional, dan menentukan formula minuman terbaik yang memiliki masa simpan maksimum melalui pengujian stabilitas produk berdasarkan waktu penyimpanan. Hipotesis penelitian ini adalah kondisi penyajian berpengaruh terhadap aktivitas antioksidan minuman fungsional, konsentrasi dan kombinasi bahan campuran berpengaruh terhadap aktivitas antioksidan formula minuman, dan masa simpan mempengaruhi karakteristik fisik dan kimia produk minuman fungsional
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Judul: Efek Sinergis Taurin Lintah Laut (Discodoris sp.) dan Temulawak (Curcuma xanthorriza Roxb.) dalam Serbuk Minuman Fungsional
Abstrak: Aquatic resources such as sea slug (Discodoris sp.) can be made into functional beverages. Sea slug has been reported to possess antioxidant properties which allege that the functional drink made from sea slug contains taurine. The study was conducted into 3 phases: 1 )preparation of raw materials (Discodoris sp.) 2) preparation of additional ingredients (ginger, curcuma and lemon) 3) formulation of the functional beverage product. The aim of the study were 1) to determine the concentration of raw materials composition by considering the synergistic effect of taurine on the functional beverage, 2)to determine the effect of the preparation of functional beverage powders on total taurine, 3)to determine the effect of storage on taurine content functional beverage powders sea slug. Three best formula which physically acceptable:T1 formula (Discodoris sp. 20%, ginger 40%, curcuma 20%, lemon 20%),T2 Formula (Discodoris sp. 25%, ginger 40%, curcuma 15%, lemon 20%), and T3 Formula (Discodoris sp. 30%, ginger 40%, curcuma 10%, lemon 20%). Addition of sea slug, ginger, curcuma and lemon in formulation caused a synergistic effect on taurine content. The length of storage decreased the amount of taurine in the functional beverage powders sea slug.
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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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