<em>Butterfly pea (Clitoria ternatea L.) is an indigenous Indonesian flower that is usually consumed as a natural ingredient in herbal drinks and nutraceutical products. It contains several bioactive compounds that showed strong antioxidant activity to neutralize free radical compounds from foods. The aim of this study was to identify the bioactive compounds, antioxidant capacity and the organoleptic characteristics in the brewed of dried butterfly pea. The experimental design of this study used a completely randomized design with two factors: 1) dried butterfly pea content in water : 0,5; 1,0; dan 1,5 (g/200 ml) and 2) brewing levels (1, 2, and 3 times). The phytochemical screening analysis revealed that the brewed butterfly pea contained bioactive compounds such as flavonoids, tannins, saponins, steroids, and triterpenoids. The longer dried butterfly peas soak in water showed the higher level of total anthocyanin content, total phenolic compounds, and antioxidant activity. Organoleptic analysis showed significantly effect of the colour but not the odour or flavour of the brewed dry butterfly pea.</em>

The purpose of this research was to observe the student’s collaboration of food technology department in 2019 through basic physics practicum. The research method used classroom action research which was divided into four parts, that is planning, action, observation, and reflection. This research was done into four groups and accompanied by each observer. They had to take responsibility to observe the collaboration skill of each student in the group. The results of this research showed that the collaboration skill increased in every part. Group one of the first part showed a result of 45% with moderate success criteria, it increased in the second part to 51.11% (moderate), it increased in the third part to 76.67% (high), and it increased in the fourth part to 92.78% with very high success criteria. So it happened in group two, group three, and group four. Group two of the first part showed a result of 42.22% (moderate), in the second part to 51.117% (moderate), in the third part to 71.67% (high) and in the fourth part to 90% (very high). Group three of the first part showed a result of 46% (moderate), in the second part to 52.67 (moderate), in the third part to 79.33% (high), and in the fourth part to 92.67% (very high). Group four of the first part showed a result of 39.33% (low), in the second part to 56% (moderate), in the third part to 82.67% (very high), in the fourth to 92% (very high).

After harvesting, fruits will change due to physiological, physical, chemical, and microbiological influences, and they are living materials. Therefore, it is necessary to know how to harvest and handle fresh fruits and their storage conditions to handle the fruits after harvesting so that the quality of the products can be maintained. One of the first treatments in the fruit cold chain is evaporative cooling. In order to get an evaporative cooling system that has an even temperature distribution, it is necessary to make a spatial model when designing an evaporative cooling system using CFD (Computational Fluid Dynamics). The objectives of this research are: (1) design of direct flow type evaporative cooling systems and (2) test the performance of direct flow type evaporative coolers. This research method uses design methods, experiments, and computer simulations. The results showed the performance of the evaporative cooler system in the scenario with the roof on, the highest effectiveness value was 1.198, the highest approximation value was 2.832, and the highest range value was 4.589. In the scenario without a roof on the evaporative cooler system, the highest effectiveness value was 1.767, the highest approach value was 2.139, and the highest range value was 4.835. The CFD analysis in the scenario with a roof had the highest temperature value of 25.9 ° C and the lowest temperature of 21.9 ° C, while the CFD analysis in the scenario without roof had the highest temperature of 23.7 ° C and the lowest temperature of 20.4 ° C. Keywords: CFD, direct flow type,  evaporative cooler, quality, fruit