Judul: Sensory Attributes Evaluation of Beras Kencur Drink with Check All That Apply (CATA) Method and Emotional Sensory Mapping
Abstrak: Jamu beras kencur merupakan minuman fungsional yang komposisi utamanya berupa beras dan rimpang kencur. Tingkat konsumsi jamu di Indonesia mengalami peningkatan pada tahun ke tahun. Biasanya masyarakat mengonsumsi jamu dalam bentuk cair yang terdapat di jamu gendong. Namun, seiring berjalannya waktu, bentuk-bentuk jamu terus mengalami peningkatan dalam hal kepraktisan. Salah satunya terdapat inovasi minuman beras kencur celup sebagai upaya mendukung kepraktitasan dalam mengonsumsi jamu. Proses pengembangan produk baru tidak dapat lepas dari proses uji sensori untuk menentukan atribut sensori produk dan emosi sensori produk. Penelitian bertujuan mengidentifikasi atribut sensori dan emosi sensori produk minuman beras kencur celup yang dihrapkan akan memberikan manfaat untuk pengembangan produk. Penelitian dilakukan dalam beberapa tahapan yang meliputi survei pendahuluan yang melibatkan 30 responden, uji validitas dan reabilitias terhadap hasil survei pendahuluan, survei konsumen terhadap 400 responden, Forum Group Discusion (FGD) dengan 9 orang panelis tidak terlatih untuk mendapatkan atribut dan emotional sensory pada sampel pengujian, lalu pengujian sampel terhadap 30 orang panelis yang hasilnya akan diolah dengan metode CATA dengan bantuan XLSTAT. Berdasarkan analisis CATA, didapat sampel yang paling mendekati kategori ideal adalah minuman beras kencur celup dengan tambahan gula rendah kalori yang memiliki atribut sensori rasa manis, aftertaste manis, dan sensasi hangat, serta menghasilkan emosi sensori seperti emosi antusias, bahagia, serta emosi baik. Terdapat beberapa profil sensori yang harus dimiliki produk minuman beras kencur seperti atribut rasa manis dan sensasi hangat. Atribut sensori tersebut dapat meningkatkan penerimaan produk oleh konsumen. Kata kunci : CATA, Emosi Sensori, FGD, Jamu, Minuman Beras Kencur, “Jamu beras kencur” is a functional drink whose main composition is rice and kencur rhizome. The level of consumption of herbal medicine in Indonesia has increased from year to year. Usually, people consume herbal medicine in the liquid form found in the jamu gendong. However, over time, the forms of herbal medicine continued to increase in terms of practicality. One of them is the innovative kencur dipping rice drink as an effort to support practicality in consuming herbal medicine. The process of developing new products cannot be separated from the sensory test process to determine the sensory attributes of the product and the sensory emotions of the product. This study aims to identify the sensory attributes and sensory emotions of the kencur dipping rice drink that are expected to provide benefits for product development. The research was carried out in several stages which included a preliminary survey involving 30 respondents, validity and reliability testing of the preliminary survey results, a consumer survey of 400 respondents, a Forum Group Discussion (FGD) with 9 untrained panelists to obtain attributes and emotional sensory in the test sample. , then testing the sample on 30 panelists whose results will be processed using the CATA method with the help of XLSTAT. Based on the CATA analysis, the sample that comes closest to the ideal category is the kencur dipping rice drink with added low-calorie sugar which has sensory attributes of sweet taste, sweet aftertaste and warm sensation, and produces sensory emotions such as enthusiasm, happiness, and good emotions. There are several sensory profiles that must be owned by kencur rice
Keyword: CATA, Emotional Sensory, FGD, Jamu, Kencur Rice Drink

Judul: Sensory Evaluation of Flavored Milk-based Instant Powder Drink with CATA, KANO, and TURF Method
Abstrak: Minuman serbuk instan berbasis susu berperisa merupakan produk olahan susu yang tengah menjadi tren minuman kekinian di kalangan konsumen. Penelitian ini bertujuan mengidentifikasi atribut sensori yang dianggap ideal, atribut yang mampu memengaruhi kepuasan, serta memilih kombinasi varian rasa optimum yang paling berpotensi di pasaran agar produk dapat bertahan di tengah persaingan pasar. Metode evaluasi sensori dalam penelitian ini adalah gabungan dari CheckAll-That-Apply (CATA), KANO, dan Total Unduplicated Reach and Frequency (TURF) yang belum pernah dilakukan di Indonesia. Sampel yang digunakan terdiri dari varian taro, thai tea, milk tea, matcha, dan cokelat. Tahapan utama penelitian adalah survei online pola konsumsi produk, Focus Group Discussion (FGD), evaluasi sensori metode CATA, KANO, dan TURF berbasis home use test dengan melibatkan 30 panelis konsumen. Atribut sensori yang ideal sekaligus disukai oleh konsumen diantaranya sweet aroma, aroma taro, aroma milky, flavor milky, rasa umami, dan rasa manis. Berdasar metode KANO, atribut ideal tersebut merupakan atribut prioritas (must be, one dimensional, dan attractive) yang memiliki pengaruh besar terhadap kepuasan konsumen. Kombinasi varian produk optimum yang berpotensi memiliki jangkauan pasar terluas adalah varian taro dan cokelat; varian taro, matcha, dan cokelat; serta varian taro, thai tea, matcha, dan cokelat., Flavored milk-based instant powder drink is a dairy product that is currently a trend among consumers. This study aims to identify ideal sensory attributes and sensory attributes that can affect satisfaction, as well as to choose the optimum combination of flavor variants that most potentially make the product survive in market competition. The method used in the sensory evaluation is a combination of Check-All That-Apply (CATA), KANO, and Total Unduplicated Reach and Frequency (TURF), which has never been done before in Indonesia. The samples are milk-based instant powder drinks with taro, thai tea, milk tea, matcha, and chocolate flavors. This study consists online survey of product consumption patterns, Focus Group Discussions (FGD), home use tests sensory evaluation involving 30 consumer panelists. The data shows ideal sensory attributes, including sweet aroma, taro aroma, milky aroma, milky flavor, umami taste, and sweet taste. Based on the KANO method, these ideal attributes are in the priority attributes (must be, one dimensional, and attractive) which have a major influence on customer satisfaction. The combination of optimum product variants that potentially have the widest range are taro and chocolate; taro, matcha, and chocolate; and taro, thai tea, matcha, and chocolate
Keyword: CATA, KANO, TURF, Flavored milk-based instant powder drink, Home use test, Minuman Serbuk Instan Berbasis Susu Berperisa

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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