PENGARUH LAMA ROASTING BIJI PEPAYA(Carica papaya L Var California) DAN JAHE (Zingiber officinale roscoe Var Officinale) TERHADAP HASIL UJI ANTIOKSIDAN DAN SIFAT ORGANOLEPTIK ANDELAN SERTA PEMANFAATANYA MENJADI SUMBER BELAJAR BIOLOGI

Andelan is the designation of a replacement drink coffee by replacing coffee beans with other crops seeds. Papaya and ginger seed has the potential to be used as a beverage andelan. The distinctive flavor of papaya seeds is bitter and the antioxidant content becomes one of the advantages when used as a andelan drink. While ginger is one the contributor to flavor and antioxidant content of andelan drink. The purpose of this study was to determine whether the length roasting time in the manufacture of drink andelan can affect the antioxidants found in andelan drink papaya seeds and ginger. The results of this study are used as a source of learning biology. This study has three stages, namely the manufacture of andelan drink papaya seeds and ginger with 3 different treatments of roasting time, namely 10 minutes, 15 minutes and 20 minutes, antioxidant testing IC50 using DPPH (1,1-diphenyl-2-picrylhydrazyl) and testing of the organoleptic properties. This type of research uses True exsperimental design with a completely randomized design (CRD). The data were analyzed using one-way Anova test and a further test LSD (Least Significant Difference), while the organoleptic properties using the Kruskal-Wallis test. The results showed that there was a long roasting effect on antioxidant test result and organoleptic properties. Antioxidants IC50 sorted from lowest figure is in treatment (A3) 18 ppm, treatment (A2) 16.49 ppm, treatment (A1) 14.47 ppm, and the highest in treatment (A0) 12.71 ppm, the organoleptic test results andelan drink papaya seeds and ginger that is first on the color test panelists choose treatment (A1) as many as 20 peoples, the second texture of the panelists chose treatment (A2) as many as 18 peoples, a third flavor panelists choose treatment (A1) as many as 20 peoples