Judul: Formulation of Coffee Bandrek Drink in PT Liza Herbal International. S
Abstrak: Bandrek merupakan minuman herbal tradisional yang terbuat dari rempahrempah dan tanaman herbal berupa jahe merah, cabai jawa, kayu manis, dan cengkih. Penelitian bertujuan menghasilkan produk bandrek kopi tanpa ampas yang disukai konsumen dengan melihat pengaruh rasio jahe dengan gula aren dan penambahan kopi. Metode yang digunakan yaitu metode kuantitatif. Penelitian dilakukan dalam beberapa fase, yaitu fase desain keteknikan, fase eksplorasi, fase pendefinisian masalah, fase ideasi, fase pengembangan prototipe serta fase validasi. Penelitian ini menghasilkan prototipe berupa produk bandrek kopi yang disukai dengan formula 50 gram jahe, 8 gram rempah, 40 gram gula pasir, penambahan gula aren sebanyak 13% dan penambahan kopi sebanyak 1,7%. Formula ini memenuhi syarat mutu SNI. Hasil pengujian masalah dan solusi menghasilkan formula terbaik dengan kemasan baru yang lebih disukai konsumen, proses produksi yang efisien, tata letak produksi yang efisien, dan hasil analisis usaha bandrek kopi yang dinilai layak berdasarkan aspek finansial karena memiliki nilai B/C ratio >1. Biaya investasi awal akan kembali dalam jangka waktu 2 tahun 7 bulan 13 hari, waktu ini kurang dari umur ekonomis alat selama 5 tahun., Bandrek is a traditional herbal drink made from spices and herbal plants in the form of red ginger, javanese pepper, cinnamon, and cloves. The aim of this research is to produce a coffee bandrek without pulp that is preferred by consumers by looking at the effect of the ratio of ginger to palm sugar and the addition of coffee. The method used is a quantitative method. The research was conducted in several phases, namely the engineering design phase, the exploration phase, the problem definition phase, the ideation phase, the prototype development phase and the validation phase. This study produced a prototype in the form of a preferred coffee bandrek product with a formula of 50 grams of ginger, 8 grams of spices, 40 grams of granulated sugar, the addition of 13% palm sugar and the addition of 1.7% coffee. This formula meets the national quality requirements. The results of testing the problems and solutions produce the best formula with new packaging that is preferred by consumers, an efficient production process, an efficient production layout, and the results of an analysis of the coffee bandrek business which are considered feasible based on the financial aspect because it has a B/C ratio >1. The investment cost will return within 2 years 7 months 13 days, this time is less than the economic life of the tool 5 years.
Keyword: bandrek, jahe merah, kopi, minumal herbal, minuman tradisional, coffee, herbal drink, red ginger, traditional drink

Judul: Palm Creamer Bandrek Drink Formulation at PT Liza Herbal International.
Abstrak: Bandrek yang diproduksi oleh PT Liza Herbal Internasional dengan merek dagang “Starbandrek” mengalami penurunan penjualan. Permasalahan ini merujuk pada teori product life cycle yaitu tahap decline. Oleh sebab itu, dilakukan pengembangan inovasi produk sejenis untuk memperpanjang daur hidup produk. Bandrek Sigeulis merupakan serbuk minuman bandrek yang terbuat dari jahe merah, cabai jawa, kayu manis, dan cengkih. Bahan tambahan yang dapat meningkatkan nilai tambah dan keunikan bandrek yaitu non dairy creamer sawit. Metode yang digunakan yaitu metode kuantitatif. Penelitian dibagi menjadi beberapa fase, yaitu fase eksplorasi, fase pendefinisian masalah, fase ideasi, fase pengembangan prototipe serta fase validasi. Formula minuman bandrek yang diperoleh dari uji organoleptik adalah 50 gram jahe, 8 gram rempah, 40 gram gula pasir, penambahan gula aren sebanyak 13% dan penambahan krimer sebanyak 6,45%. Bandrek krimer memiliki kadar air 1,01% dan kadar abu 1,01% sesuai dengan SNI serbuk minuman tradisional. Hasil penelitian berhasil menghasilkan formula terbaik dengan kemasan baru yang lebih disukai konsumen, proses produksi yang efisien, tata letak produksi yang efisien, dan hasil analisis usaha bandrek krimer yang dinilai layak berdasarkan aspek finansial karena memiliki B/C ratio > 1., Bandrek produced by PT Liza Herbal Internasional with the trademark “Starbandrek” experienced a decline in sales. This problem refers to the product life cycle theory, namely the decline stage. Therefore, the development of similar product innovations is carried out to extend the product life cycle. Bandrek Sigeulis is a bandrek drink made from red ginger, Javanese chili, cinnamon, and cloves. Additional ingredients that can increase the added value and uniqueness of bandrek are palm non dairy creamer. The method used is quantitative method. The research is divided into several phases, namely the exploration phase, the problem definition phase, the ideation phase, the prototype development phase and the validation phase. The bandrek drink formula obtained from the organoleptic test is 50 grams of ginger, 8 grams of spices, 40 grams of granulated sugar, the addition of 13% palm sugar and the addition of 6.45% creamer. Bandrek creamer has a water content of 1.01% and an ash content of 1.01% in accordance with the SNI for traditional beverage powders. The results of the research succeeded in producing the best formula with new packaging that is preferred by consumers, an efficient production process, an efficient production layout, and the results of an analysis of the creamer bandrek business which were considered feasible based on the financial aspect because it has a B/C ratio > 1.
Keyword: bandrek, formulation, herbs, non dairy creamer, herbal, formulasi

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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