Determination of antioxidant content in 14 vegetables has been done using Modified Phenanthroline (MPM), Phenanthroline (PM) and Ferric Reducing Antioxidant Power (FRAP) methods. The SDR values ​​obtained for the MPM and PM methods were (2.65 ± 1.26) % and (3.51 ± 0.88) %, while the recovery values ​​were (100.86 ± 4.45)% and (99.93 ± 3.50) %, respectively. The antioxidant content of vegetables obtained by MPM, PM and FRAP methods were (30.4 ± 1.46 - 515.9 ± 3.32), (25.9 ± 1.13 - 327.3 ± 2.57) and (21.4 ± 0.51 - 371.7 ± 1.10) μmol Fe / g DW, respectively. The antioxidant content obtained with the three methods showed no significant different. The correlation values ​​between MPM - PM, MPM - FRAP, and PM - FRAP methods are 0.9712, 0.9896 and 0.9611, respectively. These values indicate a very strong correlation among the three methods.

Acalypha indica L. is one of herbal plants found in wet, moderate, tropical areas which grows as a weed. This herb has been used traditionally to treat dysentery, diarrhea, malnutrition, and malaria. But chemical compounds in Acalypha indica L. hasn’t been completely reported yet. This study aims to evaluate chemical compounds and total antioxidant of Acalypha indica L. extract. The extraction of Acalypha indica L. was carried out by maceration method using methanol and ethanol as solvent. The rendemen, water and ash content of Acalypha indica L. extract determined by gravimetric methods. The DPPH method was used to determine total antioxidant and the X-Ray Fluorescence method was used to analyze of the elements contained in the extract. The yield of methanol extract was 14.83%, this was greater than the ethanol extract of Acalypha indica L. which was 5.94%. The water and ash content of the methanol extract were obtained 10.57% and 17.44% respectively, while the ethanol extract was 35.66% and 17.93%. Phytochemical screening of Acalypha indica L. in methanol and ethanol extracts showed that the extracts contained phenolic, flavonoids, steroids, terpenoids and alkaloids compounds. The total antioxidant was obtained 1.59 mg/gDW and 3.11 mg/gDW in methanol and ethanol extract. XRF analysis results showed that methanol and ethanol extract contained elements Mg, Si, Cl, K, Mn and Fe. Based on the result, it can be concluded that Acalypha indica L. extract contained some compounds and elements which is beneficial for health.

The technology that is commonly used to control postharvest pathogen attacks is coating with synthetic chemicals, but this has an unfriendly impact on the environment and consumers. Coating with A. vera L gel and plant extracts is a natural way to extend shelf life and maintain postharvest quality. The research was focused on finding the composition of guava fruit coating with A. vera. L gel and A. indica. L leaf extract that provided physicochemical properties with optimal quality during storage. Parameters tested were weight loss, percent decay, moisture content, total dissolved solids and total titrated acid from guava fruit. The coating composition that gives the best guava fruit quality with a storage time of 15 days were 85% A. vera gel, 10% A. indica. L leaf extract, 0.025% Carboxy Methyl Cellulose (CMC) and 0.5% glycerol. The guava fruit coated with this composition had a weight loss of 11.19%, moisture content of 57.15%, a spoilage of 3.33%, a total dissolved solids of 7.67 oBrix and a total titrated acid of 1.90%. This value was better than uncoated fruit with weight loss of 30.48%, moisture content 28.42%, spoilage 14.44%, total dissolved solids 12.33 oBrix and total titrated acid 0.40%.

The synthetic chemicals is a common substance used to extend the shelf life of postharvest fruit. But it can have health impact. The use of edible coatings from natural ingredients has begun to be developed. Modification of aloe vera gel by guava leaf extract as the edible coating to increase guava fruit shelf life has not been reported yet. Guava fruit coated by several compositions of aloe vera gel and guava leaf extract have been carried out. Observations on physichochemical in fruit on the days 0, 3, 6, 9, 12 and 15 were evaluated. The best quality found on guava fruit treated with the compotition of aloe vera gel:ethanol guava leaf extract: CMC:glycerol (90: 5:0.25: 0.5) on the day 15. It had a weight loss of 9.88%, a spoilage of 3.33%, the decrease of water content 11.61%, titratable acidity 0.5%, total antioxidant 1.08 mg AA/g FW, total phenolic 0.51 mg GAE/g FW, and increase of total dissolved solids 3.01 oBrix. This result was significantly better than the uncoated fruit. It can be concluded that guava leaf extract can be used to maintain the physicochemical properties during storage.

The waste of red cedar wood, coconut husk and coconut shell has not been well used. They had been used as traditional cooking fuel and also direct food smoking process by community, but they still had several disadvantages. Those could be treated by the simple processing, they can produce new high economics product. In this research, the use of waste red cedar wood, coconut husk and coconut shell as resources of liquid smoke by pyrolization followed by condensation has investigated. Liquid smoke is condensates of smoke which have experienced storage and screening to separate the tar and particulate matter. Liquid smoke that was produced were different in color and smells, light brown and smells of smoke of red cedar wood burn, blackness of brown and smells like burning smoke of coconut husk and brown with smelled like the smoke of burned coconut shell. The pH of liquid smoke of red cedar wood was 3.34, liquid smoke of coconut husk is 3.48 and liquid smoke of coconut shell was 3.21, where its value was influenced by the component of acid which were the biggest component in coconut shell liquid smoke. The result of characterization using GC/MS indicated that there were 27 compounds and the main component of liquid smoke of red cedar wood is acetic acid (45.17%), 2-propanone (15.75%), 1-hidroxy-2-propanone (7.36%), furfural (5.50%) and phenol (4.17%), 27 compounds with the main component of liquid smoke of coconut husk is acetic acid (42.00 %), phenol (25.99%), 2-propanone (7.04%), furfural (4.06%) and guaiacol (3.32%), and 37 compounds with the main component of coconut shell liquid smoke are acetic acid (51.99%), phenol (19.90%), methyl acetate (5.37%), furfural (4.56%), hydroxyl acetone (2.90%), guaiacol (2.62%) and syringol (1.85%).