Judul: Pengaruh Waktu Pasteurisasi dan Suhu Penyimpanan terhadap Stabilitas fisiko-kimia Puree dan Model Minuman Labu Kuning.
Abstrak: Pumpkin is one type of vegetable that very potentially being developed as an alternative raw material in food processing. This study aims to develope puree and pumpkin drinking models. This study were divided into two steps : the productions of puree and pumpkin drinkings models and physico-chemical characterization and stability during storage, color, viscosity, pH, and TDF (total dietary fiber), IDF (insoluble dietary fiber), and SDF (soluble dietary fiber) During storage L, a, 0Hue, and pH value were relatively stable meanwhile b value was decreased. The viscosity of puree was decreased and dringking models increased. Products which had longer pasteurization time and kept in room temperature gave higher unstability. During 12 days storage, dietary fiber in the puree decreased. SDF value decreased faster then TDF value.
Keyword: dringking models, pasteurized, physico-chemical characterisation, puree, storage temperature

Judul: Pemanfaatan labu kuning sebagai bahan baku minuman kaya serat
Abstrak: Yellow pumpkin (Cucurbita moschata) is one of vegetables plant that is potential to be developed as food alternatives. However, the consumption of yellow pumpkin in Indonesia is still low, that is 5 kglcapitalyear and the utilization is stiII limited as for meal, kolak or dodol. This is quite different if we compare it to the other countries that are used for jam, sweetener, jelly, pie and cake. So in Indonesia, it is needed much more researches to develop the utilization of yellow pumpkin. One of the most important researches is how to take advantage of its food fiber. The purpose of this research is to determine the suitable formula to produce an instant fiber beverage powder product that is suitable to consumer's preference. This research consists of two phases, preliminary and primary phase. Preliminary phase consists of the determination of substances that is combined with yellow pumpkin as food fiber sources, the determination of initial formula, organoleptic test, and initial analysis on each substance. As for primary phase, it consists of the determination of beverage powder formula, beverage powder production, organoleptic test, and beverage powder physical-chemical analysis.
Keyword: 

Judul: Invers dari Matriks Tridiagonal Jacobi
Abstrak: Suatu matriks berukuran n×n dinamakan matriks tridiagonal jika untuk . Karya ilmiah ini memberikan algoritma yang mudah untuk menemukan invers ( dari matriks tridiagonal Jacobi yang simetrik dan nonsimetrik. Setiap elemen pada matriks tridiagonal ini adalah bilangan real. Terdapat 3 lema dan 2 teorema untuk menentukan . Lema pertama menunjukkan persamaan utama dalam membuktikan lema-lema dan teorema-teorema selanjutnya. Invers dari matriks yang simetrik dibuktikan oleh lema kedua yang menunjukkan elemen-elemen baris ke- dari . Selanjutnya, lema kedua dilengkapi dengan teorema pertama yang menunjukkan elemen-elemen dengan . Invers dari matriks yang nonsimetrik dibuktikan oleh lema ketiga yang menunjukkan elemen-elemen dengan dan elemen-elemen dengan dibuktikankan oleh teorema kedua.
Keyword: symmetric, nonsymmetric, matrix