Judul: Metode Dekomposisi Adomian untuk Menyelesaikan Persamaan Diferensial Abelian
Abstrak: In this writing, Adomian Decomposition Method is used for solving Abelian Differential Equation. Abelian Differential Equation is a nonlinear differential equation which is hard to solve analytically. A special case of Abelian Differential Equation is oftenly used to model the population growth of deer in a certain place. In this research, a numerical equation to solve Abelian Differential Equation is constructed using Adomian Decomposition Method. Furthermore, the validity of the results will be compared with the exact solution and numerical using fourth order Runge- Kutta method. The numerical results show that Adomian Decomposition Method is suitable for solving Abelian Differential Equation. Beside that, the procedure of Adomian Decomposition Method is used to solve the population growth of deer in a certain place.
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Judul: Adomian decomposition method for solving abelian differential equation.
Abstrak: In this writing, Adomian Decomposition Method is used for solving Abelian Differential Equation. Abelian Differential Equation is a nonlinear differential equation which is hard to solve analytically. A special case of Abelian Differential Equation is oftenly used to model the population growth of deer in a certain place. In this research, a numerical equation to solve Abelian Differential Equation is constructed using Adomian Decomposition Method. Furthermore, the validity of the results will be compared with the exact solution and numerical using fourth order Runge- Kutta method. The numerical results show that Adomian Decomposition Method is suitable for solving Abelian Differential Equation. Beside that, the procedure of Adomian Decomposition Method is used to solve the population growth of deer in a certain place.
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Judul: Respon Kualitas Cabai Rawit Hijau (Capsicum frustescens L.) yang Disimpan pada Berbagai Suhu Penyimpanan.
Abstrak: Cabai rawit hijau (Capsicum frustescens L.) merupakan salah satu produk hortikultura yang mudah rusak. Suhu penyimpanan menjadi salah satu faktor penting terkait penanganan pascapanen, suhu penyimpanan yang sesuai diperlukan untuk mempertahankan kesegaran cabai rawit hijau. Secara umum, penelitian ini bertujuan mengevaluasi pengaruh suhu penyimpanan terhadap perubahan kualitas cabai rawit hijau yang disimpan pada suhu ruang (27-30C), 15 C, dan 5C. Parameter kualitas yang diamati pada penelitian ini meliputi laju respirasi, kekerasan, susut bobot, perubahan warna, kadar air dan kadar vitamin C pada cabai rawit hijau selama penyimpanan. Hasil penelitian menunjukkan bahwa suhu penyimpanan berpengaruh terhadap kualitas cabai rawit hijau. Penyimpanan cabai rawit hijau pada suhu 5 C mampu menekan penurunan laju respirasi, perubahan warna, kekerasan, kadar air, kadar vitamin C, serta menekan kenaikan susut bobot. Penyimpanan pada suhu 5 C dapat mempertahankan kualitas cabai rawit hijau selama 36 hari, penyimpanan pada suhu 15 C dapat mempertahankan kualitas cabai rawit hijau selama 16 hari. Penyimpanan pada suhu ruang dapat mempertahankan kualitas cabai rawit hijau selama 8 hari penyimpanan.
Keyword: cabai rawit hijau, respon kualitas, suhu penyimpanan