Judul: Effects of Differences in Storage Temperature and Concentration of Methyl Jasmonate on the Quality of Kecapi Fruit (Sandoricum koetjape (Burm.f.) Merr.)
Abstrak: Kecapi atau santol merupakan buah tropis yang memiliki banyak manfaat namun saat ini sudah jarang ditemui keberadaannya. Buah kecapi memiliki masa simpan hingga 7 hari pada suhu ruang. Perlakuan pascapanen untuk memperpanjang masa simpan yaitu dengan penyimpanan suhu dingin dan aplikasi metil jasmonat untuk mengurangi chilling injury. Penelitian ini bertujuan untuk mendapatkan suhu simpan dan konsentrasi metil jasmonat yang sesuai terhadap masa simpan dan kualitas buah kecapi. Penelitian ini menggunakan rancangan acak lengkap (RAL) faktorial, dengan dua faktor yaitu suhu simpan yang terdiri atas suhu dingin (11-12 °C) dan suhu ruang (28 °C). Faktor kedua berupa konsentrasi metil jasmonat yang terdiri atas kontrol (0 mM), 0,1 mM dan 1 mM. Hasil penelitian menunjukkan bahwa kombinasi antara perlakuan suhu dingin dengan konsentrasi 0,1 mM metil jasmonat memiliki hasil terbaik dalam menjaga kualitas fisik (bobot buah, diameter, panjang dan kekerasan buah) dan kualitas kimia (PTT dan ATT), serta dapat memperpanjang masa simpan hingga 1 minggu penyimpanan., Kecapi or santol is a tropical fruit that has many benefits, but nowadays it is rarely found. The kecapi fruit has a shelf life of up to 7 days at room temperature. Postharvest treatments to extend the shelf life is to use cold storage and application of methyl jasmonate to reduce chilling injury. This research aimed to obtain the appropriate storage temperature and concentration of methyl jasmonate for the shelf life and quality of the kecapi fruit. The experiment used a factorial completely randomized design (CRD), with two factors namely storage temperature which consists of cold temperature (11-12 °C) and room temperature (28 °C). The second factor is the concentration of methyl jasmonate which consists of control (0 mM), 0,1 mM and 1 mM. The results showed that the combination of cold temperature treatment with a concentration of 0,1 mM methyl jasmonate had the best results in maintaining physical quality (fruit weight, diameter, length and fruit hardness) and chemical quality (PTT and ATT), and can extend the self life up to 1 week of storage.
Keyword: chilling injury, kecapi fruit, methyl jasmonate, storage temperature

Judul: Effects of Different Storage Temperature and Soaking Duration of Methyl Salicylate on the Quality of Kecapi Fruit (Sandoricum koetjape (Burm.f) Merr.)
Abstrak: Buah kecapi termasuk buah klimaterik. Kenaikan laju respirasi dan peningkatan produksi etilen seusai panen menyebabkan proses pematangan buah kecapi menjadi lebih cepat. Perlakuan pascapanen yang dapat dilakukan untuk menjaga kualitas buah kecapi yakni dengan melakukan penyimpanan pada suhu dingin dan aplikasi metil salisilat untuk mengurangi gejala chilling injury. Penelitian ini bertujuan mengetahui pengaruh suhu simpan dan lama perendaman pada methyl salicylate (MeSA) yang sesuai untuk menjaga kualitas buah kecapi selama masa penyimpanan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dua faktorial yakni suhu simpan (suhu dingin 3,03°C dan suhu ruang 27,94 ° C) dan lama perendaman (10 menit dan 30 menit). Hasil penelitian menunjukkan bahwa buah pada penyimpanan suhu dingin menunjukkan hasil yang lebih baik dalam mempertahakan kualitas fisik buah dengan persentase susut bobot yang rendah yakni sebesar 4,36 – 4,85%., Kecapi fruit is one of the climacteric fruit. The increase in respiration rate and ethylene production after harvesting periode caused ripening process faster. Postharvest treatment to extend the shelf life and quality of kecapi fruit is by using the cold storage and application of methyl salicylate to decrease the cilling injury symptoms. This research aimed to find out the appropriate storage temperature and dipping duration for maintaining the quality of kecapi fuit during storage period. The experiment used a factorial completely randomized design (CRD) with two factors, storage temperature (at 3.03°C of cold storage temperature and at 27.94°C room temperature) and soaking duration (which consist 10 minutes and 30 minutes soaking duration). The result showed that the fruits at cold storage had better physical qualities with low percentage of weight loss. The average value of the weight loss in these treatments was 4.36 – 4.85%.
Keyword: chilling injury, kecapi fruit, methyl salicylate, soaking duration, storage temperature

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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