This study aims to find out the effect of drying temperature on antioxidant activity and characteristics of mint leaf herbal tea bags and to know the drying temperature that can produce herbal tea bags mint leaves with the highest antioxidant activity and best characteristics. The design used in this study is a Complete Randomized Design with drying temperature treatment consisting of 5 levels of 5 levels namely 50oC, 55oC, 60oC, 65oC, and 70oC. This study was repeated three times so that 15 experimental units were obtained. The data obtained were analyzed with fingerprints and if the treatment had any real effect continued with Duncan's test. Parameters tested in this study include water content, yield, total phenol levels, total flavonoid levels, antioxidant and IC50 activity, and sensory characteristics. The results showed herbal teabag mint leaves with a drying temperature of 50oC is the best treatment based on water content value of 7,52%, yield 14,16%, total phenol 6,50 mgGAE/g, total flavonoids 5,15 mgGAE/g, antioxidant activity 54,55% with IC50 value of 86,18 ppm, yellow color, very characteristic aroma of mint leaf tea and preferred, fresh mint flavor, and overall acceptance preferred.

This research aims to determine the effect of extraction time on the antioxidant activity of duwet leaf extract and which can produce the highest antioxidant activity in duwet leaf extract. The design used in this study was a Completely Randomized Design (CRD) with treatment consisting 6 levels; 5 minutes, 10 minutes, 15 minutes, 20 minutes, 25 minutes, and 30 minutes which was repeated 3 times so that it is obtained 18 experimental units. The parameters observed were yield, total phenol, total flavonoids, and antioxidant activity. The data obtained were analizye using variance and if there was a significant effect on the treatment of the observed variables, it was continued with the Duncan Multiple Range Test (DMRT). The results showed that the extraction time of duwet leaf extraction using the Ultrasonic Assisted Extraction method had a significant effect on total phenol, total flavonoids, and antioxidant activity of duwet leaves. The best results were obtained at the extraction time of 25 minutes which has strong antioxidant activity based on the IC50 value of 99.74 ppm, yield 30.24%, total phenol 445.78 mg GAE/g, and total flavonoids 48.90 mg QE/g.

The research aimed to find effect of maceration time on antioxidant activity of mundu leaf extract and to know the best maceration time with highest antioxidant activity of mundu leaf extract. This study used a completely randomized design with treatment of maceration time 6 level: 12 hours, 24 hours, 36 hours, 48 ??hours, 60 hours, and 72 hours. The experiment was repeated in three replication, so that 18 experimental units were obtained. The variabels observed ware extraction yield, total tannin, total flavonoids, total phenol, and antioxidant activity. The data obtained were analyzed by ANOVA and if the treatment had significant effect followed by Duncan test. The result showed were maceration time has significant effect on extraction yield, total tannin, total flavonoids, total phenol, and antioxidant activity of mundu leaf extract. The best treathment was 24 hours with extraction yield was 24.67 %, total tannin was 133.04 mg.TAE/g, total flavonoids was 364.36 mg.QE/g, total phenol was 143.82 mg.GAE/g, and antioxidant activity was 86.89 % with  IC50 was 47.45 mg/L.

This study aims to determine the effect of cowpea sprout paste and seaweed paste to the characteristics of analogue cowpea sausage, and to know the right ratio of cowpea sprout paste and seaweed paste on the characteristics of analogue cowpea sausage. The experimental design used was completely randomized design with the treatment ratio of cowpea sprout paste and seaweed paste, which consists of 5 levels such as: 90% cowpea sprout paste : 10% seaweed paste, 80% cowpea sprout paste : 20% seaweed paste, 70% cowpea sprout paste : 30% seaweed paste, 60% cowpea sprout paste : 40% seaweed paste, and 50% cowpea sprout paste: 50% seaweed paste. The treatment was repeated 3 times to obtain 15 units of experiments. The data were analyzed by variance analysis and if the treatment had a significant effect then continued with DMRT (Duncan Multiple Range Test). The results showed that cowpea sprout paste and seaweed paste ratio had a significant effect on water content, protein content, fat content, carbohydrate content, coarse fiber content, elasticity, taste (hedonic), texture (hedonic and scoring) and overall acceptance (hedonic). Comparison of 50% cowpea sprout paste and 50% seaweed paste had the best characteristics analogue cowpea sausage, with 69,88% water content, 2,16% ash content, 3,77% protein content, 2,92% fat content, 21,27% carbohydrate content, 1,50% coarse fiber content, elasticity 6,65 N, color and aroma rather liked, texture chewy and liked, taste and overall acceptance liked.

This research aimed to determine the effect of drying temperature and time on the chemical and sensory properties of kenikir leaf tea bags and the optimum drying temperature and time for producing the tea bag. This research used a factorial experiment with a Completely Randomized Design (CRD) consisting of two factors. The first factor was the drying temperature (400C, 500C, and 600C), and the second was drying time (3.0, 3.5, and 4 hours). The treatment was repeated twice so that 18 experimental units were obtained. The data obtained were analyzed using the Analysis of Variance (ANOVA), and if it shows significant result, the Duncan Multiple Range Test was carried out. The results showed that the interaction between drying temperature and drying time was significant effect on water content, total phenol, total flavonoid, antioxidant activity, and sensory properties. The temperature of 500C for 3.5 hours was the best treatment, which produced the sensory properties of the brewed tea for the typical kenikir tea aroma were preferred, the rather-bitter and neutral for tastes, the greenish-yellow for color were preferred, and the overall-acceptance were neutral, with antioxidant capacity of 86.36%, water extract of 32.58%, total phenol of 1.45% mg GAE/g, flavonoid content of 0.29 mg QE/g, and water content of 9.18%.