Judul: Formulation of Black Mulberry Ice Cream (Morus nigra sp.) as a High Potassium Alternative Foods
Abstrak: Asupan kalium dapat berkontribusi terhadap penurunan tekanan darah melalui keseimbangan cairan dan elektrolit. Kalium merupakan kandungan mineral utama dalam buah dan daun murbei hitam. Buah dan daun murbei hitam dapat dikembangkan menjadi es krim sebagai produk pangan alternatif tinggi kalium. Penelitian ini bertujuan untuk mengembangkan dan mengkaji nilai gizi produk es krim dengan penambahan buah dan daun murbei hitam. Tahap penelitian ini meliputi pembuatan formula, uji sensori, analisis kandungan gizi dan analisis karakteristik fisik. Penelitian ini menggunakan tiga formula dengan rasio buah dan daun murbei yang berbeda, yaitu F1 (17:0), F2 (16:1), F3 (15:2). Berdasarkan hasil uji sensori, analisis kandungan gizi dan karakteristik fisik, F1 ditetapkan sebagai formula terpilih dengan kandungan 57,92% air; 1,84% abu; 7,52% protein; 6,07% lemak; 32,73% karbohidrat; 1229,31 mg kalium/100 g produk; dan 347,23 mg kalsium/100 g produk. Satu takaran saji es krim murbei hitam dalam penelitian ini dapat memenuhi kebutuhan energi sebesar 214 kkal serta dapat memenuhi klaim tinggi kalium, tinggi kalsium dan sumber protein., Potassium intake can contribute to lower blood pressure through balancing the body fluid and electrolyte fluid. Potassium is the main mineral content in black mulberry fruit and leaves. This berries might also be developed into ice cream as an alternative high-potassium consumable product that is favored by all ages. This study aimed to develop and assess the nutritional values of ice cream products with the addition of black mulberry berries and leaves. This research includes the formula development, sensory evaluation, nutrient analysis and physical analysis. This study used three formulas with different ratios of mulberry fruit and leaf, i.e F1 (17:0), F2 (16:1), F3 (15:2). Based on the results of sensory tests, analysis of nutritional contents and physical characteristics, F1 was determined as the selected formula with 57.92% water; 1.84% ash; 7.52% protein; 6.07% fat; 32.73% carbohydrates; 1229.31 mg Potassium/100 g product; and 347.23mg of Calcium/100 g product. One serving of black mulberry ice cream in this study can meet 214 kkal of daily energy intake. One serving of black mulberry ice cream also can meet the claims of high potassium, high calcium and protein sources.
Keyword: black mulberry fruit, black mulberry leaves, ice cream, potassium

Judul: The Development of Ice Cream Using Red Dragon Fruit Flesh and Skin on Antioxidant Activity and Organoleptic Quality
Abstrak: Es krim adalah produk olahan yang terbuat darisusu dan ditambahkan dengan komposisi bahan pembuat es krim, yang sering disebut bahan campuran es krim (ice cream mix), seperti krim, skim, stabilizer, emulsifier, sweetener, dan penambahan rasa (flavor) untuk menciptakan produk es krim yang lembut, enak dan rasa yang lezat. Tujuan penelitian ini adalah mendapatkan formula terbaik dari es krim dengan variasi rasio daging dan kulit buah naga merah sebagai cemilan tinggi antioksidan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan rasio daging dan kulit buah naga (%), yaitu F0 (100:0), F1 (70:30), F2 (60:40), dan F3 (50:50). Hasil organoleptik menunjukkan keempat formula dapat diterima oleh panelis dan formula yang paling disukai adalah F2, yaitu es krim dengan rasio daging buah naga 60% dan kulit buah naga 40%. Produk es krim buah naga memiliki kandungan (basis basah) untuk air sebesar 63,01-63,81%, abu 3,11-3,43%, lemak 11,82-12,33%, protein 12,60-13,14%, dan karbohidrat 7,28-9,36%. Kandungan antioksidan pada semua formula es krim lebih dari 200 ppm sehingga dikategorikan sangat lemah., Ice cream is a processed product made from milk and added to the composition of ingredients for making ice cream, which are often called ice cream mix ingredients, such as cream, skim, stabilizer, emulsifier, sweetener, and added flavors to create soft, tasty and delicious ice cream products. The purpose of this study was to obtain the best formula of ice cream with variations in the ratio of red dragon fruit flesh and skin as a snack high in antioxidants. This study used a completely randomized design with a ratio of dragon fruit flesh and skin (%), namely F0 (100:0), F1 (70:30), F2 (60:40), and F3 (50:50). The organoleptic results showed that the four formulas were acceptable to the panelists and the most preferred formula was F2, namely ice cream with a ratio of 60% dragon fruit flesh and 40% dragon fruit skin. Dragon fruit ice cream products contain (wet base) water 63.01-63.81%, ash 3.11-3.43%, fat 11.82-12.33%, protein 12.60-13.14%, and carbohydrates 7.28-9.36%. The antioxidant content in all formulas is more than 200 ppm so it is categorized as very weak.
Keyword: antioksidan, buah naga merah, es krim, kulit buah naga

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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