Judul: Physicochemical and Organoleptic Characteristic of Rosella Strawberry Yogurt Smoothies with Different Storage Time Length
Abstrak: Peningkatan permintaan pangan fungsional seperti yogurt mengalami peningkatan. Nilai tambah dan keunikan citarasa stirred yogurt dapat dilakukan dengan cara diversifikasi produk, salah satunya smoothies. Kualitas smoothies dapat ditingkatkan dengan melakukan penambahan bahan alami, seperti bunga rosella, stroberi, dan probiotik Lactobacillus plantarum IIA-1A5. Penelitian ini bertujuan mempelajari pengaruh lama waktu penyimpanan (0, 7, dan 14 hari) terhadap karakteristik fisikokimia dan organoleptik smoothies yogurt dengan penambahan selai rosella stroberi sebesar 15%. Karakteristik fisikokimia yang akan dianalisis meliputi pH, aw, viskositas, kadar protein, dan kadar lemak. Atribut uji organoleptik yang digunakan terdiri atas aroma, rasa, warna, dan tekstur. Data yang terkumpul dianalisis menggunakan ANOVA dengan tiga kali pengulangan. Hasil penelitian menunjukkan bahwa penyimpanan smoothies berpengaruh nyata (P<0,05) terhadap nilai pH dan viskositas, tetapi tidak berpengaruh nyata (P>0,05) terhadap aktivitas air. Hasil uji organoleptik tidak berpengaruh nyata (P>0,05) terhadap semua atribut penilaian. Berdasarkan hasil penelitian, smoothies yogurt memiliki karakteristik yang stabil selama penyimpanan., Demand for functional foods such as yogurt has increased. The added value and unique flavor of stirred yogurt can be done by diversifying the product, one of them is smoothies. The quality of smoothies can be improved by adding natural ingredients, such as rosella flowers, strawberries, and probiotic Lactobacillus plantarum IIA-1A5. This research aims to study the effect of storage time (0, 7, and 14 days) on the physicochemical and organoleptic characteristics of yogurt smoothies with the addition of 15% rosella strawberry jam. Physicochemical characteristics to be analyzed include pH, aw, viscosity, protein content, and fat content. The attributes of organoleptic tests used consist of aroma, taste, color, and texture. The collected data were analyzed using ANOVA with three repetitions. The results showed that the storage of smoothies had a significant effect (P<0,05) on pH and viscosity values, but no significant effect (P>0,05) on water activity. Organoleptic test results had no significant effect (P>0,05) on all assessment attributes. Yogurt smoothies have stable characteristics during storage time.
Keyword: characteristic, rosella, smoothies, strawberry, time length

Judul: Physical and Microbiological Characteristics of Roselle (Hibiscus sabdariffa L.) Probiotic Dried Yogurt During Storage at Room Temperature
Abstrak: Pembuatan yoghurt bubuk dapat dijadikan alternatif untuk memperpanjang umur simpan, memperluas kisaran suhu penyimpanan dan jangkauan pemasaran. Bahan alami yang dapat ditambahkan dalam proses pengolahan yoghurt adalah ekstrak bunga rosella yang memiliki banyak manfaat. Suhu dan lama penyimpanan sangat memengaruhi daya tahan kualitas yoghurt. Penelitian ini bertujuan menganalisis karakteristik fisik (viskositas, aw, pH, dan total asam tertitrasi), karakteristik mikrobiologi (total BAL), dan uji organoleptik (uji hedonik) dried yoghurt probiotik rosella selama penyimpanan suhu ruang. Produk dried yoghurt yang digunakan dalam penelitian ini sudah mengalami penyimpanan selama enam bulan pada suhu beku. Penelitian ini menggunakan rancangan acak lengkap dengan lama penyimpanan berbeda (0, 7, 14, 21, dan 28 hari). Hasil penelitian menunjukkan bahwa lama penyimpanan pada suhu ruang berpengaruh nyata (P<0,05) terhadap nilai pH, total asam tertitrasi, serta total bakteri asam laktat dried yoghurt probiotik rosella dan rekonstitusinya, tetapi tidak berpengaruh nyata (P>0,05) terhadap aw dan viskositas. Hasil uji organoleptik menunjukkan bahwa panelis suka terhadap aroma, agak suka terhadap rasa dan warna, serta tidak suka terhadap kekentalan yoghurt rekonstitusi., Production of powdered yogurt can be used as an alternative to extend shelf life, widen the storage temperature range and marketing reach. Natural ingredients that can be added in the yogurt processing process are roselle flower extract which has many benefits. Temperature and storage time greatly affect the quality of yogurt. This study aims to analyze the physical characteristics (viscosity, aw, pH, and total titrated acid), microbiological characteristics (total LAB), and organoleptic tests (hedonic tests) of roselle probiotik dried yoghurt during storage at room temperature. The roselle probiotic dried yoghurt product used in this research has been stored for six months at freezing temperatures. This study used a completely randomized design with different storage times (0, 7, 14, 21 and 28 days). The results showed that storage time at room temperature had a significant effect (P<0.05) on pH values, total titrated acid, and total lactic acid bacteria of roselle probiotic dried yogurt and its reconstitution, but had no significant effect (P>0.05) on aw and viscosity. The results of the organoleptic test showed that the panelists liked the aroma, slightly liked the taste and color, and did not like the thickness of the reconstituted yogurt.
Keyword: characteristics, dried yoghurt, roselle flower, storage

Judul: Mitochondrial DNA Gene Organization and Phylogenetic Relationship of Naja siamensis
Abstrak: Naja siamensis is one of Asiatic cobra in the Family of Elapidae, known as a cryptic snake. It has many morphological variations that lead to misidentification. Misidentification can cause the wrong concept in developing antivenom types due to high snakebite cases occur in Thailand. Thus, an accurate species identification using a molecular approach is crucially required. Mitochondrial DNA has been used widely in snake molecular studies. These studies were aimed to determine the arrangement of the N. siamensis partial mitochondrial genes using reptile-oriented primers and to reveal the phylogenetic relationship among other species of Asian cobra. DNA extraction was carried out based on the standard DNA salting-out protocol and was conducted by bioinformatics analysis using BLASTn and MEGA 6 software. Gene annotation was performed against N. kaouthia complete genome. A total of 3121 bp of N. siamensis mtDNA genes were sequenced consisting of partial of six regions: 16S rRNA, ND1, tRNA-Ile, CRII region, tRNA-Leu, tRNA-Gln, and COI genes. The mtDNA gene organization of N. siamensis was predicted to has a similar pattern with the common Elapidae mtDNA gene organization. This study showed that there is a monophyletic form in Naja genus and N. kaouthia is the closest species with N. siamensis based on partial 16S rRNA and ND1 gene.
Keyword: 16S rRNA, Elapidae, ND1, phylogenetic relationship