Judul: Sifat Fisik dan Organoleptik Sosis Asap dengan Bahan Baku Campuran Daging dan Lidah Sapi Selama Penyimpanan Dingin (4-8ºC)
Abstrak: Beef is a perishable animal product, there for it need further processing to increase it’s shelf life; such as sausage processing. The benefits of smoking in sausage production are as bactericidal agent, antioxidant agent, and flavor precursor. Quality of smoked product depend on kind of wood and ingredient on the smoked, such as carbonyl, phenol, acid and base organic. Cold storage at 2-10ºC temperature could maintenance shelf life of product. Completely randomized design with factorial pattern 3 x 3 with three replication was used in this experiment. The physical parameters which observed in this research were pH value, emulsion stability, hardness, color value and sensory evaluation of sausage. The result showed that physical characteristic of smoked sausage from beef mixed tongue was significantly differences (P<0,01) on emulsion stability and hardness. Cold storage also influenced on pH value of sausage. The sensory evaluations showed that was not difference color, flavor, texture, taste, and general appearance of sausage. Adding 30% beef tongue as main material could be used for sausage production
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Judul: Kualitas Fisik dan Kimia serta Mikrobiologi Sosis Fermentasi dari Daging Tetelan Sapi Selama Penyimpanan Suhu Dingin
Abstrak: Meat is packaged with protein containg all 23 essential amino acids which are important for body. The economic value of foursquer might be significantly enchanced by the processing, such as sausage fermentation. The purpose of this research was to study the physics, chemistry and microbiology characteristics of fermented sausage in cold stroge. The experimental design was used a factorial CRD (2x5) and analyzed used parametric analysis of variance test (ANOVA). The results of measurements of physical properties (pH, TAT, aw), chemical (moisture content and ash) and microbiology (fermented sausages with at of Lactobacillus plantarum 2B4 and Lactobacillus achidophilus 2C1 were not significantly different. Fermented sausages, is still good quality until H28 of with the at of L. acidophillus 2B4 . Amount of lactic acid bacteria qualify as a food source of probiotics that can be applied as starter cultures in the manufacture of probiotic fermented sausages.
Keyword: cold stroge, fermented sausage, foursquer

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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