Judul: Kajian Teknik Pengemasan Buah Pepaya Dan Semangka Terolah Minimal Selama Penyimpanan Dingin
Abstrak: Papaya and Watermelon are one of the famous agriculture commodity. As a agriculture products, they are perishables. This is because papaya and watermelon are still doing metabolitic activity (respiration). The effect of papaya and watermelon respiration is chemical changing so that caused physical changing. The physical changing as a result of chemical changing could be perceived directly as a color, aroma, texture and flavour changing. People generally prefer to consumed them in cold condition. Before they are ready to consume, papaya and watermelon are processed minimally, including fruits cleaning, paring, and cutting into a smaller size so that make them more interesting and easier to consume. They also has a big size so they havenot finished consumed in once time. So, usually people cut them several time during consumption. Minimally processed cause injury in the fruits so that make it shorter in storage life. The way that we can do to prolong the storage life of the minimally processed of papaya and watermelon is a proper packaging and cold storage. The aim of the research is to get characteristic of packaging, physical, chemical, microbiology’s characteristic of fruits, and quality parameter changing and organoleptic assesment for cold storage according to the technique packaging. It also determine the suitable packaging for the fruits during cold storage. Storage were conducted at five treatment that is using polypropylene packaging with two opened circulation holes (B1), polypropylene packaging with one opened circulation hole (B2), polypropylene packaging with two closed circulation holes (B3), plate with cling film plastic cover (B4), plate with no cover (B5) and conducted in the chiller refrigator with 5 - 100C temperature. The parameter which were tested are proximate test (including water content, ash content, protein content, faty content and fiber content) and quality analysis including physical parameter (texture and color), chemical parameter (water content, total acid content, pH, total sugar content, Aw, vitamin C), microbiological test (TPC) and organoleptic test. The parameter were tested during 14 days storage. The result of research showed that thickness, gramature and density of polypropylene packaging is higher and transmission rate (O2, CO2, H2O) is lower than cling film plastic packaging. Characteristic of papaya and watermelon showed that both of them had a relatively high water content (> 80%), watermelon’s texture was lower than papaya’s, neutral’s pH (6.10 for papaya and 5.60 for watermelon), papaya and watermelon’s Aw were 0.82 dan 0.80. They also has a relatively low carbohydrates, protein, and fat. The result also showed that during storage was occurred the increasing microbiological test (TPC). It cause the increasing of water content (except in B5), decreasing of total sugar content, increasing of total acid and decreasing of pH, increasing of color brightness (except in B5), and 0Hue (except in B5 of watermelon) and also increasing of texture content. Organoleptic test showed that fruits that in plate with no cover (B5) had the highest decreasing than the other. Panelists still like the fruits that packed in all of polypropylene packaging (B1, B2, B3) until nine to twelve days, fruits in plate with cling film cover (B4) until eight
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Judul: Pendugaan Umur Simpan Permen Jelly Pepaya (Carica papaya L).
Abstrak: Papaya (Carica papaya L) is a kind of fruits which is concluded in Caricaceae family. This fruit is a yearly fruit so it exists for a whole year. It is needed to make some efforts in order to utilize papaya, then it will increase the economic value of papaya. One of them is by making processed product from papaya, for example papaya jelly candy. The general aim of this research was to produce papaya jelly candy. The special aim of this research was to know the quality changing during storage, also predict shelf-life of the product, and to know the best packaging for the product of papaya jelly candy. Shelf life is time that is needed for a product in a certain storage condition to get into a certain level of quality. Shelf life is determinated by using accelerated storage studies (ASS) method. It was done by using such condition that could accelerate the degradation process of quality of the product. The packaging and storage condition is assumed could lengthen product’s shelf life and suppress degradation rate of papaya jelly candy. In this research, papaya jelly candy was packed in three different packaging. Those were polypropylene (PP) plastic, aluminum foil and glass packaging. Storage was held at 5, 15, 25, and 35˚C. This research consists of three stages. Firsting, the material preparation and making of papaya jelly candy. Second, packing and storage papaya jelly candy in different packaging and storage temperature. Third, analysis quality product. Material characterized before treatment, with proximate and microbial analysis. Proximate analysis consisted of water, ash, protein, fat, high fiber content, carbohydrate, pH, and aw. Microbial analysis included mold analysis of papaya jelly candy. Besides that, there was another analysis to know material characterization during storage. Those are water content, total titrated acid, vitamin C content, texture, color analysis, and sensory evaluation test. Based on the research result, it was known that quality of papaya jelly candy was changing during storage. Water content of papaya jelly candy was increasing in every packaging and at every temperature of storage. Water content increased in PP plastic packaging at 5, 15, 25, and 35°C, were 0,11, 0,13, 0,16, and 0,17% respectively per day. Water content increasing of papaya jelly candy in aluminum foil packaging at 5, 15, 25, and 35°C were 0,08, 0,10, 0,13, and 0,14% per day. While water content increasing of papaya jelly candy in glass packaging the same temperature were 0,12, 0,15, 0,15 and 0,19% per day. Vitamin C content and Total Titrated Acid of papaya jelly candy decreased 0,01% per day in all of packaging and all storage temperature.
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Judul: Invers Drazin dari Matriks Toeplitz Singular
Abstrak: Matriks Toeplitz adalah matriks yang setiap unsur pada diagonal utama bernilai sama dan setiap unsur pada subdiagonal yang bersesuaian dengan diagonal utama juga bernilai sama. Matriks singular adalah matriks yang tidak bisa ditentukan inversnya. Akan tetapi, dapat diupayakan untuk ditentukan inversnya menggunakan invers matriks yang diperumum. Invers Drazin merupakan salah satu jenis invers matriks yang diperumum. Pada karya ilmiah ini ditentukan invers Drazin dari matriks Toeplitz singular dengan menggunakan metode Leverrier Faddeev. Kemudian, ditentukan invers Drazin dari matriks Toeplitz singular yang direpresentasikan sebagai penjumlahan segitiga bawah dan segitiga atas matriks Toeplitz berdasar pada teorema Gohberg dan Semencul., Toeplitz matrix is a matrix in with element on the main diagonal has the same value and on the subdiagonal corresponding to the main diagonal also has the same value. Singular matrix is a matrix that has no inverse. However, it can be attempted to determine the inverse using a generalized inverse matrix. Inverse Drazin is a type of generalized matrix inverse. This paper discussed the inverse Drazin for a singular Toeplitz matrix using the Leverrier Faddeev method. Then, the Drazin inverse of the singular Toeplitz matrix which is represented as a sum of products of lower and upper triangular Toeplitz matrix based on Gohberg and Semencul theorem.
Keyword: inverse Drazine, singular Toeplitz matrix