Judul: Pemanfaatan Beras Hitam dan Kedelai Hitam pada Pembuatan Flakes Sumber Protein dan Serat Pangan untuk Sarapan Anak Usia Sekolah
Abstrak: Tidak adanya cukup waktu dan makanan yang tersedia di pagi hari seringkali menjadi alasan anak usia sekolah melewatkan waktu sarapannya. Penelitian ini bertujuan mengembangkan produk sarapan siap saji flakes dengan memanfaatkan beras hitam dan kedelai hitam. Penelitian ini menggunakan 4 kombinasi beras hitam dan kedelai hitam yang digunakan yaitu F1 (80:20), F2 (60:40), F3 (40:60), dan F4 (20:80). Analisis yang dilakukan meliputi uji organoleptik (uji kesukaan dan mutu hedonik), analisis kandungan gizi (uji proksimat dan kadar serat pangan), serta uji karakteristik fisik (uji daya serap air, waktu rehidrasi, kekerasan, dan densitas kamba). Data dianalisis dengan menggunakan uji One Way ANOVA. Formula flakes terpilih dalam penelitian ini yaitu F3 dengan proporsi beras hitam sebesar 40% dan kedelai hitam sebesar 60% berdasarkan pertimbangan dari penilaian organoleptik, karakteristik fisik, dan kandungan gizi. Kandungan gizi flakes terpilih dalam setiap takaran saji (30g) yaitu sebesar 141 kkal energi, 5,5 g lemak, 6,1 g protein, 17 g karbohidrat, dan 3,1 g serat pangan. Formula terpilih ini dapat diklaim sebagai produk sumber protein dan tinggi serat pangan yang memenuhi 11,1-15,2% kebutuhan protein dan 11-13,4% kebutuhan serat harian anak usia sekolah (7-12 tahun)., The unavailability of time and food in the morning is most of the reason why school-age children skip their breakfast. This study aims to develop a ready-to-eat flakes product by utilizing black rice and black soybeans. This study used 4 combination of black rice and black soybeans namely F1 (80:20), F2 (60:40), F3 (40:60), and F4 (20:80). The analysis carried out in this study were organoleptic tests (hedonic and rating difference tests), nutritional content tests (proximate and dietary fiber content test), and physical characteristics tests (water absorption, rehydration time, texture, and bulk density) were tested by One Way ANOVA statistics test. The selected formula in this study was F3 with proportion 40% of black rice and 60% black soybeans based on the consideration of organoleptic, physical characteristics, and nutritional content. The nutritional content of selected formula for each servings (30 g) was 141 kcal of energy, 5,5 g of fat, 6,1 g of protein, 17 g of carbohydrates, and 3,1 g of dietary fiber. This selected formula can be claimed as protein source and high dietary fiber product that can provide 11,1-15,2% of daily protein needs and 11-13,4% of daily fiber needs for school-age children (7-12 years).
Keyword: Black Rice, Black Soybeans, Cereal Flakes, School-Age Children

Judul: The Utilization of Black Rice and Black Soybeans in Preparation of Cereal Flakes as Source of Protein and Dietary Fiber for School Age Children Breakfast
Abstrak: The unavailability of time and food in the morning is most of the reason why school-age children skip their breakfast. This study aims to develop a ready-to-eat flakes product by utilizing black rice and black soybeans. This study used 4 combination of black rice and black soybeans namely F1 (80:20), F2 (60:40), F3 (40:60), and F4 (20:80). The analysis carried out in this study were organoleptic tests (hedonic and rating difference tests), nutritional content tests (proximate and dietary fiber content test), and physical characteristics tests (water absorption, rehydration time, texture, and bulk density) were tested by One Way ANOVA statistics test. The selected formula in this study was F3 with proportion 40% of black rice and 60% black soybeans based on the consideration of organoleptic, physical characteristics, and nutritional content. The nutritional content of selected formula for each servings (30 g) was 141 kcal of energy, 5,5 g of fat, 6,1 g of protein, 17 g of carbohydrates, and 3,1 g of dietary fiber. This selected formula can be claimed as protein source and high dietary fiber product that can provide 11,1-15,2% of daily protein needs and 11-13,4% of daily fiber needs for school-age children (7-12 years).
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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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