eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2024-04-26 12 5 241 245 10.12691/jfnr-12-5-2 JFNR20241252 article Yulia C. cicayulia@upi.edu 1 Fauza A. 2 Nurhasanah N. S. 2 3 Culinary Education Study Program, Faculty of Technology and Vocational Education, Universitas Pendidikan Indonesia, Bandung 40154, Indonesia Nutrition Study Program, Faculty of Sport and health education, Universitas Pendidikan Indonesia, Bandung 40154, Indonesia Antioxidant activity test on cookies with the addition of red dragon fruit peel paste was carried out to find out how much antioxidant activity was in these cookies. This study aims to determine the physicochemical characteristics and antioxidant activity of spritz cookies that have been added with red dragon fruit peel paste. Physical analysis includes color analysis, chemical analysis includes pH test. Antioxidant activity analysis was carried out using the DPPH UV-Vis Spectrophotometric measurement method. Data analysis of color, pH and analysis of antioxidant activity are presented descriptively. The results showed that making red dragon fruit peel paste increased redness with an b* value 10.7±4.7. pH of red dragon fruit peel paste after drying in oven decreased to 3.39 in acidic conditions. The addition of lemon juice had no significant effect on increasing the antioxidant activity of spritz cookies added with red dragon fruit peel paste. In conclusion, the antioxidant activity of spritz cookies that have been added to red dragon fruit peel paste can be identified before adding lemon juice or after adding lemon juice to dragon fruit peel paste, as well as during the processing into spritz cookies the antioxidant activity is maintained. https://pubs.sciepub.com/jfnr/12/5/2/jfnr-12-5-2.pdf Antioxidant IC₅₀ Cookies Red dragon fruit peel