Free radicals are one of the triggering factors for degenerative diseases. Free radical activity can be minimized or prevented in the presence of antioxidant compounds. The butterfly pea flower (Clitoria ternatea L.) has long been used as a traditional medicine to cure various diseases. Previous research has shown that the Butterfly pea flower has bioactive compounds, one of which is flavonoids, which act as antioxidants. Butterfly pea flower can be used as another substitute in making black tea-based kombucha drinks. Kombucha fermentation can increase the benefits of Butterfly pea flower with the presence of organic acids, minerals, and vitamins produced during the fermentation process. This study aims to determine the effect of fermentation time on chemical characteristics including pH, reducing sugar content, and antioxidant activity. Based on analysis of variance ANOVA showed that the length of time fermentation had a very significant effect (P>0.01) on pH, reducing sugar content and antioxidant activity of black tea and Butterfly pea flower kombucha. The longer the fermentation time, the lower the pH and sugar content in the medium. Optimum antioxidant activity occurred on the 8th day of fermentation in the variation of treatment P3 (3:3) which was 89.74%. These results indicate that black tea kombucha and Butterfly pea flower are categorized as having high antioxidant activity at the interval of 68.45% to 89.74%.

Robusta coffee is one of Indonesia's premier commodities known both domestic and international markets. Coffee beans are known to contain polyphenol, a flavonoid substance listed as one of the strong antioxidants, particularly chlorogenic acid (cholorogenic acid), which is one of the known resistance to free radical conditions. The study is aimed at recognizing the effect of increasing yeast and optimizing time fermentation on caffeine content and antioxidant activity on robusta coffee beans. The study is an experimental study aimed at recognizing the effects of increased yeast and longer fermentation on the characteristics of pubic coffee covering acidity (ph), total caffeine, total phenol, and antioxidal activity. Research design is a complete random design (ral). The factors noted are the five degrees of yeast concentration (k), the concentration of leaven 0% (k0), the concentration of leaven 1% (k1), the concentration of leaven 2% (k2), the concentration of yeast 3% (k3), and the concentration of yeast 4% (k4). Analysis of each treatment involves degrees of acidity, total caffeine, water level, and phytocyination test. Fingerprint analysis will show the best treatment of the effects of yeast increases and longer fermentation. Studies are expected to provide information on the best quality of fermented robusta coffee. Based on research that has been compared to the conditions of the characteristic characteristic of fermented arabic-ground coffee using s. cerevisiae with a concentration of 0%, 1%, 2%, 3% and 4% according to coffee characteristics 01-3542-2004 based on water sni 2.33-1.68% b/b, the coffee saris 301-30%35% b/b and caffeine level 1.18-1,01% b/b. The fermentation process reduces the pH and sugar reduction and the formation of ethanol.

Salak merupakan salah satu produk komoditas hortikultura di Indonesia dengan nama ilmiah Salacca zalaca, salak memiliki ciri morfologi dengan daging buah berwarna putih dan ditutupi dengan kulit buah yang bersisik sehingga masyarakat menyebutnya dengan nama snake fruit. Salak memiliki banyak kandungan nutrisi dan juga mengandung komponen fitokimia yang dapat berperan sebagai antioksidan dalam menangkal radikal bebas, komponen fitokimia ini terdiri dari vitamin C, likopen, beta karoten, fenolik serta asam –asam organik lainnya. Di Indonesia sendiri panen buah salak hampir terjadi sepanjang tahun, yang berarti sepanjang tahun masyarakat Indonesia dapat mengkonsumsi buah salak, namun pada saat panen raya petani salak biasanya akan mengalami kerugian karena melonjaknya jumlah buah salak. Tujuan penelitian ini yaitu meningkatkan nilai fungsional dan diversifikasi produk salak dengan mengolahnya menjadi minuman probiotik yang memberikan manfaat disamping dapat bernilai ekonomis. Hasil pada penelitian menyatakan bahwa perlakuan fermentasi berpengaruh sangat nyata pada total fenol, total flavonoid, dan total tanin dari minuman probiotik sari salak (P>0.01). Total fenol, total flavonoid, dan total tanin tertinggi didapat pada perlakuan G1W7 (770.171 mg/100gr, 663.175 mg/100gr, dan 305.504 mg/100gr) kemudian Interaksi antar perlakuan G1W1 sampai G1W6 berbeda nyata namun pada perlakuan G1W6 dan G1W7 tidak berbeda nyata pada total fenol, total flavonoid maupun total tanin, hal ini dapat disebabkan oleh sudah habisnya kandungan gula pada minuman probiotik sari salak yang digunakan BAL (Bakteri Asam Laktat) untuk proses fermentasi.

Snack bar is a snack that is consumed between meals. Snack bars are usually made from nuts, cereals, and dried fruit. Snack bars are made to meet nutritional intake and overcome hunger amid busy activities. Snack bar products made from local raw materials need to be developed considering the many sources of food that have functional benefits. Samples were tested for carbohydrate, protein, fat, moisture content, and ash content. The results obtained were then statistically analyzed using a completely randomized design analysis. The study used 7 treatments and 3 replications so that the researcher had 21 experimental units. The comparison treatment of gude bean flour with red beans and kratok beans on snack bar products has a carbohydrate content of 41.826 – 45.310%, protein 13,234 – 33,869%, fat 10.046 – 10.796%, ash content 0.704 – 1.343%, and water content 6.344 – 6.819%.