Judul: Community perception on the health benefits and the development of health beverage products of kasumba turate (Carhamus tinctorius L.)
Abstrak: Minuman fungsional sudah semakin populer di masyarakat, minuman fungsional bermanfaat tidak saja untuk memenuhi kebutuhan gizi seseorang tetapi dapat memiliki fungsi spesifik terkait kesehatan. Oleh karena itu penting dilakukan pengembangan produk minuman fungsional dengan tetap memperhatikan aspek palatability dan storability pada produk tersebut. Kasumba turate (safflower) adalah tanaman lokal yang dapat dimanfaatkan untuk tujuan tersebut. Masyarakat Sulawesi Selatan mengonsumsi kasumba turate untuk penyakit demam secara umum atau yang disebabkan infeksi seperti cacar dan campak (Pakki et al. 2011). Berdasarkan penelitian sebelumnya kasumba turate terbukti baik bagi kesehatan dan imunitas tubuh. Sediaan di masyarakat masih dalam bentuk yang tradisional dan tidak praktis. Maka dari itu perlu dilakukan pengembangan produk untuk mengetahui formula dari kasumba turate yang tepat agar kedepannya dapat dijadikan produk minuman yang lebih praktis sehingga memudahkan masyarakat dalam mengonsumsinya., Functional beverage has been increasingly popular in the community. Functional drinks were not only to fulfilled the nutritional needs of a person but also could have specific health-related functions. Functional beverage product development was important, but considered the aspects of palatability and storability aspect of the product (Connor et al. 2000). Kasumba turate was a local plant that could be utilized. Society of South Sulawesi consume Kasumba Turate for fever disease in general or due to infections such as smallpox and measles (Pakki et al. 2011). Based on previous study of kasumba turate has been prove as good for the health and immunity. Processing of kasumba turate in society was still in the traditional form and not practical. It was necessary to develop products to determine formulation of kasumba turate so that in the future could be used as a beverage product that was more practical and easier for people to consume.
Keyword: Kasumba turate, health perception, product development, health drinks

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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