Judul: Formulasi Teh Daun Sukun (Artocarpus altilis) dengan Penambahan Kayu Manis dan Melati Sebagai Minuman Fungsional
Abstrak: Degenerative diseases have been a major problem in the world. Efforts may be done to overcome this degenerative diseases is by consuming neutraceutical. Breadfruit (Artocarpus altilis) is a plant commonly consumed as food, and its leaf is frequently used as traditional medicine due to its phytochemical component. The aim of this study was to develop tea from breadfruit leaf and evaluate its antioxidant activity and phenolic content. Breadfruit leaf tea was prepared from three kind of leaves (young, mature, and old) and added with cinnamon or jasmine flavor. Organoleptic sensory characteriztics of tea were evaluated by 30 semipanelists; chemical characteristics analyzed included antioxidant activity and total phenol content; and consumer acceptance was evaluated by 50 consumers. Breadfruit leaf tea made from old leaf maturity added with cinnamon (10%) and breadfruit leaf tea made from old leaf maturity added with jasmine (16%) were choosen as selected product. Breadfruit leaf tea without flavor was preferred by 86%, breadfruit leaf tea added with cinnamon flavor waspreferred by 80%, and breadfruit leaf tea added with jasmine flavor was preferred by 76% consumers. Breadfruit leaf tea has strong antioxidant activity based on IC50 value 0.25 μg/ml (from original), 0.19 μg/ml (from cinnamon), and 0.22 μg/ml (from jasmine). Total phenol content of breadfruit leaf tea without flavor was 70 ± 0.09 mgTAE/g, breadfruit leaf tea with cinnamon flavor 90.23 ± 0.897 mg TAE/g, and breadfruit leaf tea with jasmine flavor 60±1.05 mgTAE/g. In conclusion, breadfruit leaf tea can be used as alternative functional drink due to its antioxidant activity.
Keyword: Bogor Agricultural University (IPB), jasmine, functional drinks, cinnamon, breadfruit leaf tea

Judul: Formulasi dan Penentuan Umur Simpan Minuman Fungsional Campuran Sirih Merah, Jahe, Kayu Manis, dan Jeruk Nipis
Abstrak: There were many studies about potential of red betel leaves in case of diabetes prevention. One study showed the potential of red betel as antihyperglicemic either alone or in a mixture with other materials. This study aims to improve the taste of the functional beverage, analyze volatile components, and determine the shelf life of the functional beverage. This study begins with the preparation of raw materials, followed by selected functional beverage formulation, bottling, shelf life estimation, and the transformation of a shelf life into expiration time. At the beginning of the study, improvement of beverage is done by adding lime juice in 5 levels of comparison, either in the form of extracts of whole fruit or fruit juice broth, sensory testing to get 3 formula was selected, and determination of the characteristics of functional drinks. The results showed that the addition of lime juice at volume ratio of red betel, ginger, cinnamon, and lime is 5:4:3:4 with panelists approached the level of preference “rather like”. Level of preference is approximately equal to the level of preference drinks before coupled with lemon, but increased inhibition of the enzyme α-glucosidase to 79.51%, has the antioxidant capacity of 442.09 ppm AAE and 411.75 ppm for total phenols. The bottling process is done by pasteurization at a temperature of 63°C for 30 minutes and drink packaged in dark glass bottle. The beverages that have been bottled is then stored at three different temperatures (5°C, 30°C, and 50°C). Furthermore, the stability observed during 6 weeks of storage products includes pH, TAT, total phenol, TPC, and color using the Accelerated Storage Studies (ASS). Determination of the reaction rate of food deterioration by temperature differences do with the Arrhenius method. Now we know the shelf life of each of the above parameters, the two parameters are determined for the shortest shelf life, namely pH and color (value b). Improvement formula-based beverages with the addition of red betel lime juice can increase preference panelists to drink with the main volatile components are α-curcumene and zingiberene, and shelf life of beverages was 87 days
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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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