Orange yogurt drink is one of the diversivication of yogurt products, but syneresis still often occurs during the storage period which can affect consumer assessments. Therefore, it is necessary to add a stabilizer to overcome this problem. The purpose of this study was to determine the effect of different types of stabilizers and the concentration level of stabilizers added to the physicochemical characteristics and preference of orange yogurt drinks. Characteristics of yogurt drinks that were observed included pH values, Total Titrated Acid/TAT, Total Dissolved Solids/TPT, vitamin C, wheying off, viscosity, and organoleptic tests which included preference for color, aroma, texture appearance and taste of orange yogurt drinks This study uses a completely randomized design (CRD) with two factors, namely the type of stabilizer (Carboxy Methyl Cellulose/CMC, pectin, gum arabic) and the concentration of stabilizer (0.01%, 0.03%, and 0.05%). The results of this study indicate that pH value of the orange yogurt drink ranged from 3.907-4.058, total soluble solids (TPT) of the orange yogurt drink was 14.350-16,367 °Brix, vitamin C content of the orange yogurt drink was between 6.453-10.560 mg/100 g, and TAT value. 6.133 – 8.067%. The treatment of different types of stabilizers affects the physicochemical characteristics of orange yogurt drinks, including the value of pH, TPT, vitamin C, TAT, wheying off and viscosity. While the treatment of different concentrations of stabilizer affects the wheying off and the viscosity of the orange yogurt drink. The results of the interaction between the type and concentration of stabilizer significantly affect the value of pH, vitamin C, TAT, wheying off, viscosity also the value of preference for color, appearance and texture of orange yogurt drink.
<p><em>Composition adulteration in a product is still a serious problem. For that we need a DNA-based test method that is fast, specific and simple. In this study, a rapid test technique with the loop-mediated isothermal amplification method was applied to identify the presence of pork DNA in meatballs. Six primers were used for the identification of mitochondrial DNA cytochrome oxidase subunit II. Samples were prepared in the form of mixed beef meatballs containing pork with a concentration of 50; 5; 0.5; 0.05%</em><em>, respectively</em><em>. The results showed that the optimal concentration for primers was 4 pmol inner primers, 2 pmol loop primers, and 1 pmol outer primers. The LAMP reaction showed a change in color in the meatball sample with the pork mixture to the lowest concentration. The LAMP technique provides a faster test with the final result of on-the-spot color visualization so that it is potential to be developed as a quick detection kit for identification of halal food processed products</em><em></em></p>
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