Judul: Pengaruh Waktu Pasteurisasi dan Suhu Penyimpanan terhadap Stabilitas fisiko-kimia Puree dan Model Minuman Labu Kuning.
Abstrak: Pumpkin is one type of vegetable that very potentially being developed as an alternative raw material in food processing. This study aims to develope puree and pumpkin drinking models. This study were divided into two steps : the productions of puree and pumpkin drinkings models and physico-chemical characterization and stability during storage, color, viscosity, pH, and TDF (total dietary fiber), IDF (insoluble dietary fiber), and SDF (soluble dietary fiber) During storage L, a, 0Hue, and pH value were relatively stable meanwhile b value was decreased. The viscosity of puree was decreased and dringking models increased. Products which had longer pasteurization time and kept in room temperature gave higher unstability. During 12 days storage, dietary fiber in the puree decreased. SDF value decreased faster then TDF value.
Keyword: dringking models, pasteurized, physico-chemical characterisation, puree, storage temperature

Judul: Pengaruh Suhu dan Transparansi Kemasan terhadap Stabilitas Kapasitas Antioksidan sebagai Parameter Umur Simpan Bir Pletok
Abstrak: Bir Pletok is a Betawi traditional beverage product made from spices and herbs. Bir Pletok has many advantages, such as to keep body warm and to prevent cold . Bir pletok’s key benefit is related to its antioxidant capacity. The packaging and the storage environment are two important factors in the beverage industry include bir pletok. These factors could affect the antioxidant capacity. The antioxidant capacity in food could decrease due to high temperature and other specific conditions. In the present study the change of antioxidant capacity during the storage and the storage time of bir pletok in the bottle glass packaging with different transperancy and different storage temperature were evaluated. ASS method was used to find the storage time of bir pletok with temperature parameter and ESS method was used to find the storage time of bir pletok with packaging transperancy parameter , whereas the reduction of DPPH method was used to determine the antioxidant capacity of bir pletok during 8 weeks of storage. The storage time of bir pletok that had been storage in 300, 370C, and 500C were 29,45 days, 22,55 days, and 10,67 days respectively. Among the three levels of storage temperatures evaluated in this research, the best temperature for bir pletok storage is 300C. The storage time of bir pletok that had been storage in transparent, brown, and dark bottle glass were 19,28 days, 25,05 days, and 29,91 days respectively. The result of the study showed that the non-transparent packaging was the best condition for bir pletok storage.
Keyword: 

Judul: Invers dari Matriks Tridiagonal Jacobi
Abstrak: Suatu matriks berukuran n×n dinamakan matriks tridiagonal jika untuk . Karya ilmiah ini memberikan algoritma yang mudah untuk menemukan invers ( dari matriks tridiagonal Jacobi yang simetrik dan nonsimetrik. Setiap elemen pada matriks tridiagonal ini adalah bilangan real. Terdapat 3 lema dan 2 teorema untuk menentukan . Lema pertama menunjukkan persamaan utama dalam membuktikan lema-lema dan teorema-teorema selanjutnya. Invers dari matriks yang simetrik dibuktikan oleh lema kedua yang menunjukkan elemen-elemen baris ke- dari . Selanjutnya, lema kedua dilengkapi dengan teorema pertama yang menunjukkan elemen-elemen dengan . Invers dari matriks yang nonsimetrik dibuktikan oleh lema ketiga yang menunjukkan elemen-elemen dengan dan elemen-elemen dengan dibuktikankan oleh teorema kedua.
Keyword: symmetric, nonsymmetric, matrix