Cereals are widely found in Indonesia and used as foodstuffs. Nutrient content of cereals vary from quantity and quality. Rice, one kind of cereals is commonly consumed by Indonesian community. There are some various types of rice such as brown rice, black rice and red rice. One type of rice, namely black rice is widely known as antioxidant source, for example black rice. This research be focused on the analysis of bioactive compound in black rice (Oryza sativa var Pare Ambo). This research using laboratory experiment methods to analyze total phenolic content, anthocianin, and antioksidan (free radical scavenging activity DPPH) black rice using spectrophotometer UV-vis. This research using complete random design (rancangan acak lengkap, RAL), thus obtained data were analyzed using statistic. Significant difference between groups were analyzed using ANOVA with p<0,05. The results showed that black rice extract possess to total phenolic content 3,84 mg/kg gallic acid, free radical scavenging activity 81,20%, total antioxidant 28,42 ppm and vitamins B1, B5, B6 mg/100 g sample (p>0,05). Black rice possess to total phenolic content 10,26 mg/kg gallic acid, free radical scavenging activity 62,67%, anthocianin content 122,33%, red rice possess to total phenolic content (TPC) 7,48 mg/kg gallic acid, free radical scavenging activity 54,78%,. Antioxidant activity from black rice caused by it phenolics compound that act as antioxidant. Spectra XRD Analysis for Determination of Vitamin B (Percentage of Vitamins) (B3, B5, B6) niacin, pantothenic acid and Riboflavin results showed the highest percentage of vitamin B5 (40,45). The results of the research were 88,21% carbohydrates, 8.36% protein, 1.74% fat, 11.17% water, 1.15% ash which amounts to 0.395 mg calcium (Ca), 1.98 mg / ml Magnesium (Mg) and 0.387 mg / ml iron (Fe). In conclusion from this study, black rice has antioxidant activity and nutrient content, these products are expected to be native functional foods.

This research was carried out using a laboratory experiment method, which analyzed the total phenolic content (TPC), antioxidant activity, total anthocyanin, vitamins and the degree of crystallinity with XRD (X-ray Diffractometer), as additional data, analyzed all the elements contained in rice using the X-ray Fluorescence method. The research results showed that the total of Mandoti Kendenan glutinous rice phenol is higher than the other two glutinous rice, respectively 6.88 mg / g (MKR) and 6.74 mg / g (MSR) and 6.24 mg / g (BGR). Glutinous rice from Mandoti Salunkanan and Kendenan has an anthocyanin total of 5.03 mg / g sample and 3.96 mg / g sample is lower than black glutinous rice ie (119.42 mg / g sample). Evaluation of physicochemical properties obtained 11.6-15.01% moisture content, average protein content of 7.98-8.36%, fat content of 1.74-2.25%, total carbohydrates of 88.07-88.49%, and ash content of 0.86-1.15%. Vitamins obtained in all three types of rice showed vitamin B1 in black glutinous rice, namely (0.22) and Mandoti Salunkananglutinous rice of 0.45 but were not detected in the type of Mandoti Kendenan glutinous rice, vitamin B3 was found in all three types of black glutinous rice with values (2.15, 1.63, and 2.76) average total minerals of Cu (0.11), Fe (0.26) and Zn (0.86) (P ≤ 0.05). The conclusion of this research is that the three types of glutinous rice has antioxidant activity and important components of vitamins and minerals.

Biscuits are a type of food made from wheat flour with the addition of other food ingredients, with a heating and printing process. The purpose of this research is to determine the influence of the comparison of Moringa leaf flour with goroho banana flour on the characteristics of biscuits, To be able to determine the ratio of Moringa leaf flour to flour the most appropriate goroho banana to produce the best quality biscuits.  And to find out the results of organoleptic tests of color, scent, taste, and texture on biscuits with the addition of Moringa leaf flour as a source of antioxidants and goroho banana flour as a source of vitamins and carbohydrates.  This research uses a completely randomized design (CRD) factors from this research as follows: A1 = Moringa leaf flour 20g: goroho banana flour 50g, A2 = Moringa leaf flour 30g: goroho banana flour 30g, A3 = Moringa leaf flour 50g: goroho banana flour  20g.  The results of the research can be concluded that the organoleptic test is the most preferred by the panelists Color A1 with a yield of 5.08%, Aroma A1 with a yield of 5.48%, Taste A1 with a yield of 5.6%, Texture A1 with a yield of 4.92% with treatment (  Moringa leaf flour 20g: goroho banana flour 50g) and for good water content in treatment A3 with a yield of 3.44% (moringa leaf flour 50g: goroho banana flour 20g), fat content with a yield of A2 with a yield of 22% (moringa leaf flour).  30g: goroho banana flour 30g) and A1 Carbohydrate content with a yield of 4.86% (moringa leaf flour 20g: goroho banana flour 50g).  So the addition of Moringa leaf flour and goroho banana flour in the manufacture of biscuits is very influential on the organoleptic test and the parameter test.