The purpose of this study was to determine the ratio effect of suweg flour and mung bean flour to produce the best characteristics of cookies. The Completely Randomized Design was used in this study with a comparison of suweg flour with mung bean flour consisting of 5 levels: 90%: 10%; 80%: 20%; 70%: 30%; 60%: 40%; 50%: 50%  The treatment was repeated 3 times for obtain 15 experimental units. Comparison of suweg flour and mung bean flour has a highly significant effect on fat content and crude fiber content and has a significant effect on protein content and carbohydrate levels of cookies. The comparison ratio of 60% suweg flour and 40% mung bean flour produces cookies with the best characteristics, namely: 1.37% moisture content, 2.29% ash content, 24.44% fat content, 8.89% protein content, carbohydrate content 63.01%, crude fiber content 21.78%, color, aroma, texture crispy, preference and overall acceptance were liked.

Blue pea flower has many benefits, one of which contains anthocyanins which function as antioxidants and pigments. The weakness of the use of blue pea flower on anthocyanin pigments is less stable. Anthocyanins are more stable in acidic solutions than in basic solutions. The addition of lime which is rich in citric acid is expected to increase the acidity of the pH of the blue pea flower (pH 5) because lime has a pH of 2.48-2.5. This study aims to determine the effect of adding lime to the characteristics of the blue pea flower drink and to determine the appropriate addition of lime to produce a blue pea flower drink with the best characteristics. The research method used a Completely Randomized Design (CRD) experimental design with lime addition treatment consisting of 6 levels, namely: 0%, 1%, 2%, 3%, 4%, 5%. The data obtained were analyzed by means of variance and if the treatment had an effect on the observed variables, it was continued with the Duncan Multiple Range Test. The results showed that the addition of lime had a very significant effect (P<0.01) on pH, vitamin C levels, total anthocyanins and antioxidant activity. The addition of 5% lime is the best result in producing blue pea flower drink, with the characteristics of pH 4.81, vitamin C content of 5.47%, total anthocyanin 2.19 mg/g and antioxidant activity of 45.60%. The addition of citric acid has the potential to increase the stability of anthocyanins and antioxidants in blue pea flower drink by decreasing pH, increasing total anthocyanins, increasing vitamin C and increasing antioxidant activity.   Keywords: blue pea flower, lime, antioxidant activity, anthocyanin stability