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 Kestabilan Minuman Fungsional Berbasis Rumput Laut Cokelat (Sargassum sp.), Bunga Telang, dan Kayu Secang
Abstrak: Minuman rumput laut yang banyak diteliti sebelumnya hanya mengandung satu unsur rumput laut dan belum menggunakan tambahan rempah lokal. Manfaat kesehatan dan senyawa bioaktif pada Sargassum sp., bunga telang dan kayu secang berpotensi untuk dijadikan sebagai minuman fungsional ready to drink. Penelitian bertujuan untuk mendapatkan formula minuman fungsional berbasis Sargassum sp., bunga telang, dan kayu secang, sehingga didapatkan formula minuman yang mengandung antioksidan dan memiliki penerimaan sensori yang baik, serta memprediksi stabilitas minuman selama penyimpanan. Tahapan penelitian terdiri dari formulasi minuman fungsional dan pengujian kestabilan mutu. Hasil uji hedonik menunjukkan perlakuan komposisi Sargassum sp. berpengaruh nyata terhadap kesukaan panelis pada parameter rasa dan aroma. Formula F1 (jahe) memiliki tingkat penerimaan tertinggi dari panelis. Formula F1 memiliki nilai aktivitas antioksidan sebesar 9,93 ppm. Penyimpanan pada suhu ruang dan suhu chilling serta penambahan natrium benzoat dan natrium metabisulfit berpengaruh terhadap kestabilan mutu minuman fungsional selama penyimpanan., The seaweed drink that has been studied previously only possesses one element of seaweed and has not used additional local spices. The health benefits and bioactive compounds in Sargassum sp., butterfly pea flower, and secang wood have the potential to be mixed as ready-to-drink functional drinks. The study aimed to develop a mix-functional drink formula based on Sargassum sp., butterfly pea flower, and sappan wood, to obtain a drink formula that contains antioxidants and has good sensory acceptance, and evaluate the stability of the drink during storage. The stages of the research consisted of making functional drink formulations and analyzing quality stability. The hedonic test results showed that the composition of Sargassum sp. had a significant effect on the preference of panelists on the parameters of taste and aroma. F1 Formula (ginger) has the highest acceptance rate from the panelists. F1 formula had an antioxidant activity value of 9.93 ppm. Storage condition at room temperature and chilling temperature and the addition of sodium benzoate and sodium metabisulfite affected the stability of the quality of functional drinks during storage.
Keyword: antioxidant, formula, functional drink, Sargassum sp.

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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