Judul: Development of Effervescent Green Tea (Camellia sinensis var. sinensis ).
Abstrak: Green tea has high phenolic compound which gives good impact to body’s health, due to its high phenolic compound the taste is slightly bitter, which decrease consumer acceptance. To overcome this problem, effervescent tea was presented. Effervescent is the reaction of acid and base producing CO2 when dispersed in water resulting a fizzing mouthfeel which covering undesired taste and giving other advantages. Discovering the best formulation based on its physical, chemical and sensory properties to increase the consumer acceptance is the objectives of this research. The quality of green tea powder was analyzed, it had bulk density 0.60 ± 0.03 g/mL, solubility 76.82 ± 0.66 %, and color (L*, a*, b*) 64.28 ± 0.45; 2.05 ± 0.11; 27.24 ± 0.41. The TPC (Total Phenolic Content) and moisture content were 5.56 ± 0.06 (% w/w dry basis) and 1.84 ± 0.11 % (wb). The second study was determination of the best formulation, there were 16 formulas which were developed with mixture design technique. The components including stevia (2%) as fixed ingredient, green tea powder (Camellia sinensis var. sinensis) (15-40%), mixture of sodium bicarbonate and citric acid (50-65%) with ratio 1:1, maltodextrin (10-20%). Based on the physical, chemical, and sensory properties the best formula consists of 56% mixture citric acid and sodium bicarbonate, 29% green tea powder, and 15% maltodextrin. This formula then used to make the final product and its quality was determined. The hardness 115.80±4.96 N, color as 0Hue 86.46±0.09, effervescent time 183.33±2.08 second, for pH 5.65±0.01, moisture content 1.92±0.03% (wb) and TPC 2.34±0.058 (% w/w db). Consumer acceptance test was conducted with 100 participants with different background (gender, age, occupation, and education), the acceptability and buying intention were considered high (87% and 74% respectively). In conclusion this product has met the standard of effervescent product and finely accepted by consumer.
Keyword: Effervescent, Effervescent tea, Consumer acceptance, Green tea

Judul: Pembuatan Minuman Teh Hijau dalam Botol dengan Penambahan Ekstrak Klorofil Daun Suji (Pleomele angustifolia N. E. Brown) dan Evaluasi Mutunya selama Penyimpanan
Abstrak: Green tea is the most famous health drink in the world. Polyphenolic compounds contained in green tea have many usages, so that also with suji leaf (Pleomele angustifolia). Production of green tea drink with the addition of chlorophyll extract of suji leaf was increased its antioxidant content. The objective of this research was established the formulation of green tea drink product which combined with chlorophyll extracts from suji leaf, the long time of heating process, and the shelf life of drink product. The storage evaluate had been performed by ASLT (Accelerated Shelf Life Testing) method or acceleration method which was applied Arrhenius model with zero reaction orde and one reaction orde. This research had been done by two steps including preliminary research and main research. The experiment reported the best resulted of chlorophyll content analyze and antioxidant activity on chlorophyll extracts was performed at Cu2+ with 0 ppm concentration, therefore no addition Cu2+ on the chlorophyll extract drink. The best combination of tea amount and boil water at 85˚C to phenol total analyze and antioxidant activity was identified on 1.25: 100 (w/v). The formulation of ingredient consist of refined sugar 12 % (w/v), sitric acid 0,018 % (w/v), CMC 0,05 % (w/v), green tea 1,25 g/100 ml water, and chloropyll extract (10; 20; 30) ml/100 ml for each product. The first, second, and third sample were indicated 2.9; 2.9; and 2.9 for flavor score, 3.6; 3.5; and 3.4 for taste score, 3.5; 3.2; and 3.1 for color score; 3.6; 3.3; and 3.2 for overall score of organoleptic test. Organoleptic test had shown no significant effect. The experiment reported the best resulted of antioxidant activity was performed at third sample. The total bacterial analysis indicated that both of them period was described the value of Standard Plate Count < 2.5 x 102 colony/ml. The variable of ASLT (Accelerated Shelf Life Testing) was used including antioxidant activity value for sample which was sterilized until 10 min have shelf life 223 days at 25 oC respectively and in 15 min have shelf life 235 days at 25 oC respectively. Therefore the sterilization time was using sterilization 15 min than 10 min caused the shelf life was a long time. Based on the experiment indicated the optimal combination value of green tea to boil water was 1.25: 100 (w/v) at 85 oC. It also known the best ingredient formulation were refined sugar 12 % (w/v), sitric acid 0,018 % (w/v), CMC 0,05 % (w/v), green tea 1,25 g/100 ml water, and chloropyll extract 30 ml/100 ml to product based on organoleptic test and antioxidant activity. The sterilization processed of product for 15 min with 121 oC was better than product which was sterilized for 10 min with 121 oC.
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Judul: Anatomi otot daerah manus monyet ekor panjang (Macaca fascicularis)
Abstrak: Macaca fascicularis dinamakan monyet ekor panjang karena ukuran ekornya panjang, kira-kira sama dengan panjang bagian kepala dan badannya (Napier dan Napier, 1967), selain itu M. fascicularis disebut juga "crab-eating monkey" karena kepiting merupakan salah satu jenis pakan yang paling disukai oleh monyet ini. Satwa primata merupakan hewan yang cocok sebagai hewan model untuk manusia karena kedekatan hubungan filogenetis serta kemiripan anatomis, fisiologis, biokimiawi dan respon farmakologisnya dengan manusia dibandingkan hewan percobaan lainnya (Sajuthi, 1984). Penelitian ini bertujuan untuk mengetahui susunan otot daerah manus beserta origo dan insersionya guna melengkapi data dasar anatomi otot pada M. fascicularis. Penelitian ini menggunakan enam kaki depan kiri dan tiga kaki depan kanan M. fascicularis yang telah diawetkan dalam formalin 10%. Pengamatan yang dilakukan meliputi morfologi dan susunan masing-masing kelompok otot lengkap dengan origo dan însersionya, kemudian membandingkan dengan literatur mengenai morfologi dan susunan otot daerah manus tangan manusia. Hasil pengamatan morfologi luar sebeluın dilakukan penguakan kulit terlihat bagian dorsal kaki depan monyet ekor panjang ditutupi oleh rambut yang berwarna coklat kehitam-hitaman. Sedangkan bagian distal tidak ditumbuhi rambut, berkulit tebal, mempunyai bungkul-bungkul yang terbagi dengan jelas dan mempunyai gambaran sidik telapak dan jari. Otot-otot mamus M. fascicularis terdiri atas tiga kelompok otot yaitu kelompok thenar, hypothenar dan palmar. Kelompok otot thenar terdiri atas empat otot yaitu m. abductor pollicis brevis, m. opponens pollicis, m. flexor pollicis brevis dan m. adductor pollicis. Keempat otot pada kelompok thenar ini berbeda origonya dengan manusia. Musculus abductor pollicis brevis pada M. fascicularis berorigo di os navicularis dan os sesamoideum. Pada manusia kedua tulang ini tidak ada. Pada manusia otot ini berorigo pada retinaculum flexorum, bungkul os scaphoideum, os trapezium dan berkas tendo dari m. abductor pollicis longus. Musculus opponens pollicis pada M. fascicularis berorigo di ligamentum carpi transversum dan tendo dari m. abductor pollicis longus. Pada manusia otot ini berorigo pada retinaculum flexorum dan bungkul os trapezium, Musculus flexor pollicis brevis pada M. fascicularis dan manusia terbagi menjadi dua caput yaitu caput superficial dan caput profundal. Kedua caput pada M. fascicularis memiliki origo yang berbeda dengan manusia. Caput superficial pada M. fascicularis berorigo di ligamentum carpi transversum, sedangkan caput profundal berorigo di proksimal os metacarpal II sisi radial dan os trapezoideum sisi ulnar. Pada manusia, caput superficial berorigo pada retinaculum flexorum dan os trapezium, sedangkan caput profundal pada os trapezoideum dan os capitatum. Musculus adductor pollicis pada M. fascicularis dan manusia terbagi menjadi dua caput yaitu caput obliquus dan caput transversum. Kedua caput pada M. fascicularis memiliki origo yang berbeda dengan manusia. Pada M. fascicularis, caput obliquus berorigo pada os trapezoideum sedangkan caput transversum berorigo pada proksimal os metacarpal II dan III. Pada manusia, caput obliquus berorigo pada os capitatum dan proksimal os metacarpal II dan III, sedangkan caput transversum berorigo pada os metacarpal III dan beberapa serabutnya akan bersatu dengan m. adductor pollicis caput obliquus dan m. interossea palmaris 1…dst
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