The peel of red dragon fruit usually discarded. It is rich in polyphenol compounds that have antioxidant activity and health benefits. This research aimed to determine the antioxidant properties of herbal tea such as phenolic content, betacyanin content, and antioxidant activity. The herbal tea prepared with hot oven drying methods, where’s the fresh peel of red dragon fruit and ginger were cut to be small pieces and dried at 60oC, and ground into tea powder then mixed as treatments. Results showed that the addition of ginger has no significant effect on phenolic content, and betacyanin content decreased by the addition of ginger. The phenolic content of herbal tea (0% ginger) and the highest addition of ginger (12%) were 3.39±1.19 mg GAE/g and 3.59±1.43 mg GAE/g respectively. The betacyanin content were 124.63±1.61 mg/100 g (0% ginger) and 104.01±2.99 mg/100g (12% ginger). As the amount of ginger added increased, the percentage of inhibition of herbal tea decreased from 66.23%±2.67 to 61.19%±2.45%.

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This study aims to determine the total content of phenolic compounds and antioxidant activity of mangosteen skin powder from fresh fruit with variations of storage duration which processed mechanically. Methods of research done by determining the total content of phenolic compounds using the method of DPPH free radical scavengers. The fresh mangosteen skin was dried with a drying oven, with a capacity of 0.12 kg/h and a drying rate of 2.79 kg. Furthermore, dry mangosteen skin was milled by grinding machine with 2870 rpm rotation and obtained rendemen mangosteen skin powder as much as 38.04% with water content 8.33%. Total content of phenolic mangosteen powder with variation of storage duration 0 days, 10 days, and 20 days ranged 81.17 mgGAE / g -195.51 mgGAE /g. The range of IC 50 for the three treatment is 6.80 ppm -26.47 ppm. The highest total phenolic content and antioxidant activity werw found at zero days of storage.Kata kunci-phenolic, antioxidant activity, mangosteen PENDAHULUANBuah manggis (Garcinia mangostana L.) dianggap sangat istimewa, warna kulit manggis merah kehitaman, daging buahnya putih bersih dan berasa manis, serta senyawa yang menjadi primadona buah itu adalah xanton, yang merupakan substansi kimia alami yang tergolong polyphenolic, yang dihasilk an oleh metabolit sekunde r. Xanton tidak ditemukan pada buah-buahan lain, oleh karena itu manggis dijuluki queen of fruits (ratu buah) (Yatman, 2012). Manggis sebagai komoditas ekspor merupakan tanaman yang berbuah sekali dalam setahun (juvenille) dari bulan September sampai Maret, untuk 1 Ha lahan manggis menghasilkan 20 ribu ton Total produksi manggis tahun 2007 mencapai 112.722 ribu ton dari kebun manggis seluas 11.964 ribu Ha (Dirjen Hortikultura 2007). Dari total produksi yang dihasilkan hanya sebanyak 7,411 ribu ton yang dapat diekspor (Deptan 2008). Ini berarti buah manggis yang layak ekspor hanya 6,57%. Sisanya yang tidak layak dijual dipasar tradisional dengan harga relatif murah (Mansyah, Jamal, dan Jumjunidang, 2007. Untuk hasil panen yang tidak terjual dilakukan penyimpanan seadanya. Hal ini membuat petani manggis tidak dapat meningkatkan pendapatannya, untuk itu perlu dicarikan solusi sehingga buah dengan kualitas rendah itu dapat dimanfaatkan untuk keperluan lain. Salah satunya dengan melakukan pengolahan secara mekanis dengan menggunakan oven pengering dan penggiling untuk mendapatkan bubuk kulit manggis agar dapat meningkatkan nilai tambah sekaligus menjadi bentuk antisipasi terhadap turunnya permintaan buah segar. Sehingga dapat memperpanjang daya tahan simpan produksi yang berlimpah pada saat panen raya, menurut Putra, et al., (2013) buah manggis mempunyai kadar air relatif tinggi (62,05%).Kulit buah manggis (Garcinia mangostana L.) mengandung senyawa yang memiliki aktivitas farmakologi dan antioksidan. Senyawa tersebut diantaranya flavonoid, tanin dan xanton (Nakatani et al., 2002; Moongkarndi et al., 2004);; dan putra et al (2013) Akan tetapi sifat antioksidan radikal bebasnya akan menurun sejalan dengan lama penyimpana...

Tofu residue production is a solid by-product of the tofu industry, which contains high protein and can be processed for food consumption. It has a good taste and is safe to consume as a chicken meat substitute in the form of nuggets they are called desoya nuggets. One of the methods to decrease bad health effects from fast food is to use tofu nuggets made from the Tofu waste by fortification with local food ingredients that are rich in fiber and antioxidants, similar with out-of-grade carrot. From the research it can be concluded that the substitution of tofu waste and carrot fortifications as de-soya nuggets can increase the nutritional value and fiber of food. Nuggets known as fast foods have high amounts of fat and cholesterols because they are made from animal fat and have low amount fiber. The number of nutritional values that fulfill the standard for a de-soya nugget is, with the largest substitute being of 30% tofu waste with carrot fortifications of 15% that contains 12.53% protein, 30.1% carbohydrate, 11,83% fat, 42.8% water, 1,8700% ash, 8,05% dietary fiber , and less than 3.0 x 103 (1.8 x 103) colonies/gr total microbial.

Coconut milk is the main raw material needed for processing galamai. Galamai quality is strongly influenced by the quality of the milk used. In the mechanical processing of coconut milk, coconut milk produced is influenced by the amount of additional water and frequency milling. The process of adding the coconut milk in the manufacture of galamai there are two phases to dissolve “saka” and thick coconut milk to dissolve rice flour and Glutinous rice flour. Not yet known how much additional water volume and frequency of the mechanical squeezer milling machine to produce coconut milk coconut meat that is suitable for the manufacture of galamai. The research method is design completely randomized design (CRD) with two factors based on the results of the study treatment Gives the best results of treatment A2B3 (weight ratio and weight addition of grated coconut water is 1: 1 and frequency milling 3 times).