Judul: Komposisi Kimia, Asam Amino, Mineral dan Residu Logam Berat (Hg, Pb) Kupang Merah (Musculista senhausia) Segar dan Rebus
Abstrak: The red kupang (Musculista senhausia) is that many bivalves living on the East Coast Surabaya, East Java. Processing is done by boiling. The purpose of this study was to determine the yield, chemical composition, amino acids, minerals, and heavy metal residues (Pb, Hg) fresh and boiled mussel. Analysis of chemical composition include moisture content, ash, protein, and fat. Amino acid analysis by HPLC, minerals and heavy metals by AAS and phosphorus by spectrophotometer. The yield of meat and the shells of mussels decreased after boiling. The chemical composition of mussels decreased after boiling water levels fell 6.09%, 2.25% ash, 1.39% protein, 0.42% fat, and carbohydrate increased 4.07%. Analysis of amino acids produces 9 essential amino acids and 8 non-essential amino acids in fresh and boiled mussels. Amino acids decreased after boiling. Analysis of macro minerals produce minerals (Ca, Mg, K, P, and Na) and micro minerals (Co, Cu, Fe, Mn, Se, and Zn) and heavy metal Hg and Pb in mussels fresh and boiled. Mineral Ca, Mg, K, P, Na, Cu down, while Co, Fe, Mn and Zn ride. Heavy metals Pb decreased, Hg and Se was not detected.
Keyword: boiling, processing, nutrition

Judul: Kadar Asam Lemak dan Kolesterol Kupang Merah (Musculista senhausia) Segar dan Rebus
Abstrak: Kupang merah (Musculista senhausia) consumed by many people of Surabaya area by boiling however information on the nutritional content changes due to processing kupang merah still a little. The purpose of this study was to determine the proximate , fatty acid and cholesterol of fresh and boiled kupang merah. The method used for proximate analysis by AOAC , fatty acids by GC, and cholesterol by Liebermann - Buchard . Fresh kupang has a moisture content 81.57% , ash 10.11% , 25.58% fat and protein 62.99%, while the boiled, water content is 75.48 % , ash 7.86% , 25.16% fat and protein 61.29%, fatty acids detected is SAFA 38.71% (fresh) and 37.31% (boiled), MUFA 8.13% (fresh) and 8.02% (boiled), PUFA 10.31% (fresh) and 8.77% (boiled), cholesterol content amounted to 102.57 mg/100 gram of fresh and boiled at 100.97 mg/100 gram . Boiling had a effect moisture content, ash, fat, protein, fatty acids and cholesterol.
Keyword: proximate, processing, boiling

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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