Judul: Proses Adsorpsi untuk Pemurnian Ekstrak Gula Cair Stevia (Stevia rebaudiana Bertoni).
Abstrak: Tanaman stevia (Stevia rebaudiana Bertoni) merupakan salah satu pemanis alami dengan tingkat kemanisan yang tinggi yaitu 200-300 kali dari sukrosa. Gula cair stevia diperoleh dari hasil ekstraksi daun stevia, namun ekstrak yang dihasilkan masih mengandung senyawa yang menyebabkan kekeruhan seperti tanin. Penelitian ini bertujuan menurunkan tanin yang terkandung di dalam ekstrak gula cair stevia. Metode yang digunakan adalah adsorpsi secara sirkulasi menggunakan kolom berisi zeolit dengan rasio antara zeolit dan ekstrak gula cair stevia 1:1 (b/v). Parameter yang digunakan adalah suhu (40, 50, dan 60 °C) dan waktu sirkulasi (1, 3, dan 5 jam) dengan laju alir 10 mL/menit. Hasil penelitian menunjukkan bahwa tingkat penurunan tanin terbesar diperoleh pada kondisi suhu 50 °C dan waktu sirkulasi 5 jam dengan penurunan konsentrasi tanin 98.10%. Penurunan ini menghasilkan peningkatan kejernihan sebesar 47.17%, namun mengalami penurunan konsentrasi steviosida 67.28%. Berdasarkan hasil penelitian tersebut, suhu 50 °C merupakan suhu terbaik yang menghasilkan penurunan tanin tertinggi, tetapi suhu lebih dari 50 °C menyebabkan adsorpsi terhadap tanin semakin kecil. Semakin lama waktu sirkulasi proses adsorpsi akan semakin baik. Pemilihan zeolit sebagai adsorben yang lebih selektif diperlukan untuk menurunkan konsentrasi tanin, tetapi dapat mempertahankan konsentrasi steviosida.
Keyword: adsorpsi, stevia, tanin, zeolit

Judul: Aplikasi Proses Adsorpsi untuk Pemurnian Ekstrak Cair Stevia (Stevia rebaudiana)
Abstrak: Pemanis stevia merupakan alternatif pemanis alami rendah kalori yang dihasilkan dari proses ekstraksi daun kering tanaman stevia menggunakan air. Ekstraksi daun stevia menghasilkan larutan yang berwarna kecoklatan dan sedikit rasa pahit atau getir. Proses pemurnian diperlukan untuk memperoleh ekstrak dengan kualitas yang sesuai untuk kegiatan komersil. Proses pemurnian ekstrak cair stevia bertujuan untuk mengurangi konsentrasi pengotor dalam ekstrak, yaitu klorofil dan tanin. Metode pemurnian yang digunakan adalah adsorpsi menggunakan bentonit Na teraktivasi asam. Variabel yang digunakan dalam penelitian adalah rasio adsorben bentonit Na dan ekstrak cair stevia (1%, 5%, dan 10% b/v), waktu pemurnian (15, 30, 45, dan 60 menit), dan suhu pemurnian (30 dan 50°C). Hasil penelitian menunjukkan perlakuan pemurnian pada rasio adsorben – ekstrak 10% (b/v), suhu pemurnian 30°C, dan waktu pemurnian 15 menit. Kondisi perlakuan ini menghasilkan peningkatan kejernihan sebesar 69,74%, penurunan konsentrasi tanin sebesar 51,79%, penurunan konsentrasi klorofil sebesar 45,58%, dan penurunan konsentrasi steviosida sebesar 46,54%. Bentonit Na dapat digunakan sebagai adsorben dalam pemurnian stevia namun tidak selektif terhadap komponen tertentu dalam ekstrak stevia., Stevia can be used as one of low-calories natural sweetener by extract dried-leaf stevia plant using water as a solvent. Crude extract of stevia is sweet with bitter testing and dark brown color. Purification is essential process needed by crude extract stevia before use in commercial industry. Purification aimed to remove all impurities in stevia extract, such as tannin and chlorophyll. The process variable used in this research is ratio bentonite Na and crude extract (1%, 5%, and 10% b/v), time (15, 30, 45, and 60 minutes), and temperature (30 and 50 °C). The final result in this research was purification using temperature at 30°C for 15 minutes in ratio bentonite Na and crude extract 10% (b/v) could increase clarity 69.74%. This result followed by decreasing 51.79% tannin, 45.58% chlorophyll, and also decreasing 46.54% steviosides. Na-bentonite could be used as adsorbent but didn’t selective in certain component of stevia extract.
Keyword: adsorption, Na-Bentonite, stevia extract

Judul: Anatomi Otot Daerah Bahu dan Lengan Atas Beruk (Macaca nemestrina)
Abstrak: The aim of this study is to observed the anatomy of muscles in shoulder and arm region of pigtail macaque, also to described the function of the muscles in relation with the type of terrestrial quadrupedal locomotion. Furthermore, the results were compared with the muscles in shoulder and arm region of longtail macaque and chimpanzee which had different locomotion type. This study used two pigtail macaques which had been preserved in 10% formaline v/v. The observation was conducted on the shoulder and arm region morphology of pigtail macaque. The muscles were dissected by four dissection into the skin. The location of origin and insertion of the muscles were determined by muscle dissection, whereas the muscles name were based by Nomina Anatomica Veterinaria 2005. Then, the results were documented by photography equipment. The muscles which found in shoulder and arm region were the panniculus carnosus, trapezius, rhomboideus, serratus ventralis cervicis, serratus ventralis thoracis, pectoralis transversus, pectoralis descendens, pectoralis ascendens, deltoideus, coracobrachialis, teres major, latissimus dorsi, biceps brachii, brachialis, triceps brachii, teres minor, supraspinatus, infraspinatus, and subscapularis muscles. In general, the muscles which observed in pigtail macaque were more similar with those of longtail macaque than chimpanzee. The pigtail macaque is terresterial semiarboreal species, whereas the longtail macaque is arboreal semiterresterial one. This matter was estimated because the behavior of pigtail macaque were similar with longtail macaque. The differences among pigtail macaque, longtail macaque, and chimpanzee were the celerity of the locomotion movement which estimated because the flexibility of scapula movement and the strength of arm. The flexibility of scapula movement in pigtail macaque was influenced by the trapezius, rhomboideus, serratus ventralis cervicis, and serratus ventralis thoracis muscles. The strength movement of pigtail macaque when climbed the trees were influenced by the pectoralis transversus, pectoralis descendens, pectoralis ascendens, deltoideus, coracobrachialis, teres major, and latissimus dorsi muscles. The strength movement of pigtail macaque when walked on the ground was influenced by the biceps brachii, brachialis, triceps brachii, and latissimus dorsi muscles. The shoulder stability of pigtail macaque was influenced by the teres minor, supraspinatus, infraspinatus, and subscapularis muscles.
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