Judul: Literature Review on Caracteristic of Honey and Mint Leaf Extract as A Candidate of Functional Drink
Abstrak: Madu merupakan produk hasil ternak yang bermanfaat untuk menjaga kesehatan tubuh dan dapat diolah menjadi minuman fungsional. Penambahan ekstrak daun mint pada produk minuman fungsional madu dilakukan untuk memberi efek rasa dingin dan khasiat produk. Kajian pustaka ini bertujuan menganalisis karakteristik madu dan daun mint sebagai bahan baku produk minuman fungsional. Kajian pustaka dilakukan dengan penelusuran karya tulis ilmiah pada media dalam jaringan (daring). Hasil yang didapatkan berupa data sekunder mengenai karakteristik beberapa madu di Indonesia, jenis-jenis daun mint yang umum digunakan dalam produk pangan, senyawa bioaktif kedua bahan, metode ekstraksi senyawa bioaktif, dan pencampuran bahan sebagai minuman fungsional. Data kemudian dianalisis secara deskriptif. Madu-madu tropis yang lazim ditemui di Indonesia yaitu madu kaliandra, madu randu, madu kelengkeng, madu karet, dan madu rambutan potensial sebagai kandidat minuman fungsional dengan penambahan ekstrak daun mint dari spesies Mentha piperita, Mentha spicata, dan Mentha arvensis karena memenuhi ketentuan minuman fungsional berdasarkan karakteristik dan komponen bioaktif yang terdapat pada madu dan ekstrak daun mint., Honey is a livestock product that is useful for maintaining body health and can be processed into functional honey drinks. The addition of mint leaf extract to functional drink products is carried out to provide a cooling effect and product properties. This study aims to analyze the characteristics of honey and mint leaves as raw materials for functional drink products. Literature review is carried out by tracing scientific papers on online media. The results obtained were the form of secondary data about characteristics of honeys in Indonesia, types of mint leaves that are commonly used in food products, the bioactive compounds of the two ingredients, the extraction method for bioactive compounds, and the mixing of ingredients as functional drinks. The data were analysed using descriptive analysis. Tropical honey that is commonly found in Indonesia, namely calliandra honey, randu honey, longan honey, karet honey, and rambutan honey, are potential as a candidate for functional drinks with the addition of mint leaf extracts from the species Mentha piperita, Mentha spicata, and Mentha arvensis because they are fulfill the functional drink requirements based on the characteristics and bioactive components that found in honey and mint leaf extract.
Keyword: Bioactive compounds, functional drink, honey, mint lea

Judul: Characteristics of Manuka compared Forest Honey Herbal Drinks with The Addition of Qusthul Hindi and Turmeric
Abstrak: Madu manuka dan madu hutan merupakan jenis madu yang sering dikonsumsi karena sifat antioksidannya yang tinggi. Penelitian ini bertujuan untuk menganalisis karakteristik madu hutan dan manuka serta aplikasi madu tersebut sebagai minuman herbal dengan penambahan qusthul hindi dan temulawak. Penambahan qusthul hindi dan temulawak diberikan masing-masing dalam dua formulasi (0,125 g dan 0,375 g). Penelitian ini dilakukan dalam dua tahap, yaitu menganalisis karakteristik madu manuka dan madu hutan serta pembuatan minuman herbal untuk kemudian dianalisis karakteristiknya. Hasil penelitian menunjukkan karakteristik madu hutan belum memenuhi standar pada variabel pH, nilai HMF, dan aktivitas enzim diastase, sedangkan untuk madu manuka hanya memenuhi standar pada variabel kadar air, nilai HMF, dan aktivitas enzim diastase. Penambahan qusthul hindi dan temulawak pada minuman herbal menyebabkan peningkatan nilai pH, aktivitas penghambatan DPPH, dan kapasitas antioksidan, namun secara sensori tidak disukai karena penambahan rempah menyebabkan perubahan rasa dan penampilan., Manuka and forest honeys are types of honeys that are widely consumed because for their high antioxidant properties. In this study, the properties of forest and manuka honey and the use honey as a herbal drink with the addition of qusthul hindi and turmeric were analyzed. The addition of qusthul hindi and turmeric is given in two formulations (0,125 g and 0,375 g, respectively). This study was conducted in two sphase, namely analyzing the characteristics of manuka and forest honey and preparing herbal drinks to then analyzing their properties. The results showed that the properties of forest honey do not meet the standards for the variables of pH, HMF value, and diastase enzyme activity, while manuka honey meets the standards only for variables of moisture, HMF value, and diastase enzyme activity. The addition of qusthul hindi and turmeric to herbal drinks results in an increase in pH, DPPH inhibitoty activity, and antioxidant capacity, as well as a decrease of water content, but is not sensory evaluated because the addition of spices causes changes in taste and appearance.
Keyword: antioxidant, forest honey, manuka honey, qusthul hindi, turmeric

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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