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Development of products based on ingredients rich in nutrients and bioactive compounds needs to be developed. High sources of antioxidants can be found from various fruits and their waste. Dragon fruit peels is known to contain various antioxidant compounds that are useful for body health. Instant dragon fruit peels drink is an instant food product processed from dragon fruit waste. The instant drink processing technique in this study uses conventional methods.The purpose of this study was to determine the effect of heating time on the chemical quality of instant drink powder in terms of water content and ash content and organoleptic tests were also carried out to determine the effect of the process on the sensory characteristics of color, taste, and aroma. Based on the results obtained, the water content of instant dragon fruit peels powder ranged from 1.97-1.98%, KND 3 samples with a heating treatment of 30 minutes had the highest water content (1.98%). The ash content value of the product ranged from 0.17-0.83% where the KDN3 treatment (heating time 30 minutes) showed the highest ash content (0.83%). The results of the analysis of this study showed a solubility of 97.6-99.15%. The results of the organoleptic test (hedonic test) on the color attribute showed a significant difference (P>0.05) between the 10 and 20 minute heating treatments with the product from the heating results with a heating time of 30 minutes where the panelists liked the color and aroma of the product from the 10 and 20 minute heating time treatments.

Cyclodextrin inclusion complexes have been widely used in the pharmaceutical industry to improve drug solubility and bioavailability. Analysis of these complexes using HPLC requires the development of appropriate and validated methods. To analyze and compare various HPLC methods used for the analysis of cyclodextrin inclusion complexes, and to identify challenges and trends in method development. A literature review was conducted of articles published in the last 10 years, focusing on HPLC methods for the analysis of cyclodextrin inclusion complexes. Parameters compared included column type, mobile phase composition, flow rate, and detection method. The majority of studies used C18 columns with varying lengths and particle sizes. The composition of the mobile phase varied, reflecting the diversity of properties of the complexes analyzed. The flow rate was generally 1.0 mL/min, with the exception of the HPLC/MS method. Detection methods included UV-Vis, PDA, fluorescence, and mass spectrometry. The main challenges included the dynamic equilibrium of the complexes and stability during analysis HPLC method development for the analysis of cyclodextrin inclusion complexes requires optimization of various parameters to overcome specific challenges. Future trends are towards the use of advanced technologies such as UHPLC and high-resolution mass detection.

This research aims to provide an overview of experimental procedures to determine the correct price and solubility product (Ksp) as materials in introductory chemistry practical work. This research was preceded by an experiment to assess solubility values ​​and products, and then a descriptive analysis was carried out regarding the results obtained. Based on the results of the study, it is known that the steps for determining Ksp are (1) Calculating the mass of substances that can dissolve in a specific volume of solvent, (2) Calculating the mass of substances that can dissolve in 1 liter of solvent (solubility in g/L), (3) Calculating moles substances that can dissolve in 1 liter of solvent (molar solubility in units of mol/L), (4) Calculate the concentration of each ion, and (5) Calculate the Ksp of the compound from the concentration of each ion raised to the power of the reaction coefficient.

The cereal products available in the market mostly focus only on practicality and ignore the nutritional content. It is necessary to increase the nutritional content of these products by using local Indonesian raw materials such as sweet potatoes and corn.  The objectives of this study are: 1) to determine the effect of temperature and proportion of purple sweet potato flour and corn flour on the characteristics of cereals produced, 2) to assess the level of preference of panelists for the physical, chemical and sensory qualities of cereals produced. The study design used a factorial randomized design complete with a proportion treatment of purple sweet potato flour and corn. Test parameters include water content, degree of swelling, water absorption, texture, antioxidants, and sensory evaluation. The conclusion in this study is that the comparative treatment of purple sweet potato flour and corn and temperature did not have a real effect on water content, degree of development, water absorption index (IPA), water solubility index (IKA), texture and antioxidants but had an effect on sensory properties