Judul: Pengemasan dan Penyimpanan Minuman Sari Jagung.
Abstrak: Corn especially sweet corn (Zea mays L. var. Saccharata Sturtev.) is one of basic foodstuffs which have an important position after rice for Indonesian society. This is because sweet corn can grow almost everywhere in Indonesia due to soil and climatic conditions appropriate, easily grown and maintained, rapid harvest, and good to eat. In some developed countries, sweet corn has been cultivated in various processed forms such as canned, frozen, and made cream, even the results of the extraction process into the so-called sweet corn juice or corn maize milk (corn milk). Sweet corn juice is a source of carbohydrates, calcium and has much lower fat content than soybeans. So eat sweet corn juice is very good as a source of energy, strengthens bones and for those who want to avoid high fat consumption. The purpose of this study was to assess changes in quality of sweet corn juice drinks that are packed with plastic cups of polypropylene and HDPE plastic bags, and stored at cold temperatures (3,5 + 1,5 oC and 12,0 + 2,0 oC) and at room temperature (27,5 + 2,5 oC). In addition, this study also aimed to determine the shelf life of sweet corn juice. First phase of the reaserch are the creation of the corn juice and the determination of its characteristics. Based on results from phase one research, the characteristics of corn juice is having ash content of 0.1405 %, 2.12 % protein, 2.53 % fat content, pH 6.86, TPC of 5.8 x 104 colonies / g products, and total solids 13 oBrix. The test results showed that the quality of the corn juice decreased during storage. The lowest pH changes are owned by the corn juice is packed with HDPE plastic bags and stored at 3,5 + 1,5 oC on the seventh day, i.e 3.25. The highest total acid value owned by the packaging of products that are packed with plastic cups of polypropylene at 27,5 + 2,5 oC on the third day, i.e 9.45 ml of NaOH 0.1 N/100 g. The highest value of total dissolved solids are owned by the corn juice that are packed with plastic cups of polypropylene and stored at 3,5 + 1,5 oC on the seventh day, ie 19.1 oBrix. Corn juice fastest caking is stored at temperature 27,5 + 2,5 oC, both packed with plastic cups of polypropylene or HDPE plastic bags, i.e on the third day. Based on the parameters of acceptance flavor, the best corn juice is to be packaged with a plastic cup of polypropylene at the temperature from 12,0 + 2,0 oC.
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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: igenvalues and Eigenvectors of Tridiagonal Matrix with Non Constant and Recurrent Diagonal Entries.
Abstrak: Matriks tridiagonal adalah suatu matriks yang mempunyai entri-entri bernilai nol kecuali pada diagonal utama, di bawah diagonal utama (subdiagonal) dan di atas diagonal utama (superdiagonal). Entri pada diagonal utama tidak konstan dan berulang. Setiap entri pada matriks tridiagonal ini adalah bilangan kompleks. Dalam karya ilmiah ini, akan dibuktikan 3 teorema untuk menentukan nilai eigen dengan 2 kasus dan 1 teorema untuk menentukan vektor eigen. Teorema pertama menentukan polinomial karakteristik dari matriks tridiagonal. Polinomial karakteristik dari matriks tridiagonal tersebut digunakan untuk menentukan nilai eigen pada teorema kedua dan ketiga serta menentukan vektor eigen pada teorema keempat
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