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Yoghurt is one of the milk-based fermented products, adding fruit juice to yoghurt is part of product innovation, expected to improve quality and consumer liking. This study aims to determine the effect and level of addition of tamarillo juice (Solanum betaceum Cav.) on the characteristics of yoghurt produced. This study used a complete randomized design (CRD) method with 5 treatments and 3 replicates. Data were analyzed using analysis of variance (ANOVA) and Duncan's New Multiple Range Test (DNMRT) at the 5% level. The treatment in this study was the addition of tamarillo juice as much as 0% (A), 5% (B), 10% (C), 15% (D), 20% (E). The results showed that the addition of tamarillo juice to yoghurt had a significant effect on viscosity, color, fat content, ash content, total solids, total lactic acid, and Organoleptic test (color, aroma, taste and consistency), but had no significant effect on protein content, pH value and total lactic acid bacteria. The best formulation was in treatment E (addition of 20% tamarillo juice) with an average viscosity value of 13.03 Cp; color 83.73 oHue (Yellow red); protein content 4.11%; fat content 3.29%; ash content 0.59%; total solids 19.17%; total lactic acid 1.04%; pH value 4.52; total lactic acid bacteria 2.3x109CFU/g ; color 4.3 (like); aroma 4.25 (like); taste 4.15 (like) and consistency 4.25 (like).

Introduction: World Health Organizations recommends pregnant women to consume 120-240 mg of iron (in the form of Ferrum) per day and increase the dose by 400 mg 3 times a day if the Anemia is severe. One of the herbal therapies that can increase hemoglobin levels is Tamarillo (Solanum Betacum Cav) with a vitamin C level of 25 mg, Fe 2,765 ppm. The research objective was to analyze the effect of Tamarillo juice consumption in increasing hemoglobin (HB) levels of pregnant women with Anemia. Methods: Quasi-experimental research with pre and post-test along with control group design was used to compare the HB levels of ≥ 32 weeks pregnant women who were given Tamarillo fruit juice. Subjects in this study were 34 pregnant women as the treatment group who received Tamarillo juice and blood supplement and the control group of pregnant women who only receive blood supplements. Results: The results of the T-test analysis showed that in the treatment group there was an increase in the average hemoglobin level of 0.91 g/dL in the first week and 1.75 g/dL in the second week, while in the control group there was an increase in the average hemoglobin level of 0.43 g/dL in the first week and an increase of 0.89 g/dL in the second week. Conclusion: The administration of Tamarillo juice as an alternative companion to blood supplement in the prevention and management of care for pregnant women with Anemia.

Rabbit meat and tamarillo juice were used to prepare a new type of meatball, considering the effect of tamarillo juice concentration in marinated solution and its impact on physicochemical, sensory and microbiological properties. A factorial design A*B was applied, which involved the percentage of tamarillo juice in the marinated solution and marinade time. Results indicated that the 75% of tamarillo juice had the highest level of acidity. Sensorial analysis showed that the best treatment was the sample, which had 50% of tamarillo juice and 60 minutes of marinade time. Microbiological tests of the product showed the absence of microorganisms such as Escherichia coli and aerobic mesophilic bacteria. The study demonstrates the potential of tamarillo juice as a non-conventional ingredient in the marinated solution to improve tenderness, shelf life and sensory characteristics of rabbit meatballs. [ABSTRACT FROM AUTHOR]