The purpose of this study was to obtain maltodextrin with the appropriate concentration of purple sweet potato anthocyanin extract to produce the natural dye powder preparations with the best physical and chemical characteristics. The research method used is Experimental Method (Experimental Method) by using Group Random Design (GRD). The experiment consisted of three treatments and each was repeated four times, with the treatment obtained in cassava purple with a concentration of 35.4 mg / 100gr anthocyanin extract.  The  next  stage  was  to  determine  the  best  concentration  of  maltodextrin Consisting of four treatments and each repeated three times. The anthocyanin pigment powder of purple sweet potato with various treatments of maltodextrin concentration addition gave a significant effect on the soluble time, and yield, but did not gave a significant effect on total of anthocyanin, hygroscopicity and solubility. The treatment 10% of maltodextrin concentration addition resulted in best characteristic with total anthocyanin of 48.43 mg / L, color intensity L * (brightness) of 37.86, a * (redness) of 43.66, b * (yellow) of 21.68, water content of 5.56%, hygroscopicity of 11.62%, solubility of  97.13%, soluble time of 159 seconds, pH value of 3.04, and yield of 31.38%. The resulting anthocyanin powder shows that the anthocyanin pigment powder of purple sweet potato with the maltodextrin concentration addition has the potential to serve as a natural dye powder for food and beverages.

Cendol merupakan suatu produk minuman yang banyak digemari oleh anak-anak hingga dewasa .Warna cendol yang biasa ditemui yaitu berwarna hijau. Kekhawatiran pada sebagian konsumen terhadap warna yang terdapat pada minuman cendol yang dijual merupakan warna yang dihasilkan oleh pewarna sintesis yang dapat menimbulkan dampak negatif bagi yang konsumen. Upaya yang dapat dilakukan untuk mencegah semakin banyaknya penggunaan bahan pewarna sintesis yang tidak aman yaitu dengan pembuatan bahan pewarna alami. Salah satu pigmen alami yang berpengaruh untuk digunakan sebagai pewarna alami adalah antosianin yang berasal dari bunga telang (Clitoria ternatea L.). Penelitian ini bertujuan untuk mengetahui bagaiman pengaruh dari penambahan ekstrak bunga telang terhadap sifat kimia yang meliputi nilai proksimat, total antosianin dan aktivitas antioksidan, serta uji organoleptik yang meliputi warna, rasa, aroma, dan tekstur. Variasi perlakuan pada penelitian ini yaitu penambahan ekstrak bunga telang 0,25 gram, 0,50 gram serta 0,75 gram.  Total antosianin tertinggi  (235,24 mg/L) terdapat pada formula dengan penambahan 0,75 gram ekstrak bunga telang, yang memiliki kadar air 82,34%, kadar abu 1,10%, protein 2,16%, lemak 4,18%, dan karbohidrat 11,95%, sedangkan nilai pengujian organoleptik pada parameter warna 2,02; rasa 1,94; aroma 1,80 dan tekstur 1,94.

Banana corm flour is a local commodity can be used as cookies ingredient, it replaces for subtitution of wheat flour. Banana corm flour has astringent taste and need more ingredient to minimize by adding corn flour ratio is 50 : 50. Adding of soybean flour is a choice to raise value protein of cookies mixing banana corm flour dan corn flour has not reach the National Standard Of Indonesia. The aim of this study was to determine the soybean flour amount that should be added on the mix banana corm flour and corn flour so that can produce cookies with a caractheristic and preferred by panelist. Deskriptif was carried out as the experiment method with four treatmentsof this research.

Telang flower kombucha (Clitoria ternatea L) is a functional probiotic drink that has antifungal properties. This study aimed to examine the antifungal activity of the probiotic bath soap formulation fermented kombucha telang flower against Trycophyton rubrum and Trycophyton mentagrophytes. This research method was carried out experimentally in an in vitro laboratory. The formulation of the fermented kombucha bath soap for the flower of telang was made with varying concentrations of 20%, 30%, and 40%. The preparation of probiotic bath soap for kombucha telang flower was tested for its antifungal activity against the bacteria T. rubrum and T. megantrophytes using the disc diffusion method. The working procedure includes the manufacture of bath soap preparations, and antifungal activity tests on the probiotic kombucha bath soap preparations of telang flower. The results of the study were positively correlated based on the one-way ANOVA test with f count greater than f table and showed that telang flower kombucha in the form of probiotic bath soap had antifungal activity against T. rubrum and T. mentagrophytes as a whole. The concentration of 40% was the highest concentration in the probiotic soap preparations fermented kombucha telang flower with an average inhibition zone diameter of 17.70 mm in T. rubrum species and 17.30 mm in T. mentagrophytes species. The average value of the diameter of the inhibition zone is included in the strong category.

Health is a fundamental important thing to be considered by every individual, especially the intake of vitamin C and fiber in adults. High vitamin C needs to make the most people consume supplements or injections of vitamin C. megadosis consumption megadosis supplementation can provide dangerous side effects if not pay attention to the physical condition, needs, dose, and allergic factors. Unlike the consumption of vitamin C and fiber from fruits no side effects at all. Therefore, soft candy made of processed products made from natural fruit whose production is abundant but utilization is still very lacking. Jelly is made from the balance starfruit and papaya, contain vitamin C and fiber. The purpose of this study to determine the effect of starfruit and papaya counterweight on the quality of the organoleptic properties, vitamin C and fiber in jelly. This is an experimental research design with a total sample of 31 people. Data were analyzed with the organoleptic jelly Kruskal Wallis significance level of p <0.05. The results showed no counterbalance starfruit and papaya on the organoleptic properties of the aspects of color and texture, while the organoleptic properties such as taste and aroma stated no counterbalance to jelly. It is advisable to make candy jelly starfruit and papaya with a proportion of 50%:50%, with a content of 35.10 mg of vitamin C and fiber 0.95%. Subsequent research can be developed with a quantitative analysis of nutrients, analysis of moisture, ash, reducing sugar,