Beverage Products Research Articles

Pengembangan Wakaf Produktif Berbasis Pesantren Ditinjau dengan Analisis SWOT

The aim of this research is to determine the development of Islamic boarding school-based productive waqf, reviewed using a SWOT analysis. This research uses a qualitative approach, with data collection methods in the form of interviews with informants, direct observation at the Albinaa Islamic boarding school, and study of related literature. The research results showed that in terms of strength, the development of Albinaa's productive waqf has been good considering that at the age of three years Bina Enterprise already has various business units such as: Al Binaa Shop, Bina Resto, Bina Tour, Binaa Food Online, "Asshafa" Beverage Products, School Canteen , Manna Bakery, Al Binaa Inn, Al Bina Farm, Binaa Mart and Bina Finance, Barbershop. In terms of weaknesses, Albinaa does not yet have human resources who are experts in the required fields, there are differences in viewpoints from the management due to obstructive policies, support in developing productive waqf is still lacking. In terms of opportunities, Albinaa has a very large number of students, guardians of students, congregations who have great potential to become customers of Albinaa products. In terms of threats, Albinaa's competitiveness is not yet strong against foreign brands that have already entered the market and are already well established.

Investigations on whole cell biocatalysts with application in beverage production and aroma composition

Investigations on whole cell biocatalysts with application in beverage production and aroma composition

What happened to the subjects? Questions about mezcal

Mezcal is a Mexican agave spirit that has helped to create a sense of authenticity among global consumers, significantly increasing its presence on the world market. This has led to a great expansion of the production areas included in the Denomination of Origin, changing its artisanal forms of production and creating an ambiguous position for the subjects that produce this drink. The aim of this essay is to contribute a new theoretical perspective to the academic debate on the patrimonialisation of mezcal, incorporating analyses that focus on the issues behind the production of this emblematic beverage. It discusses the need to understand the productive dynamics of this predominantly rural beverage, based on an understanding of the relationships between subjects at different levels of the production chain. We have opted for a classical theoretical framework that dares to consider mezcal producers as peasants and that affirms the explanatory potential of revising the classics of peasant social theory in order to offer new insights into the problem of dispossession through the appropriation of the biocultural knowledge that underlies the production of mezcal.

Energy and Sugar Content of Ready-To-Drink Tea and Coffee Marketed in South Tangerang, Indonesia

Excessive sugar consumption, primarily through sugar-sweetened beverages, has been linked to the occurrence of type 2 diabetes mellitus (T2DM). The Ministry of Health of Indonesia recommends that the maximum sugar consumption for the general population not exceed 50 g per day. One type of sugar-sweetened beverage that has been massively distributed in Indonesia is ready-to-drink (RTD) tea and coffee. This study examined the energy and sugar content of the RTD coffee and tea marketed in the modern retail market and their contribution to the Indonesian recommended dietary allowance. This study was conducted in June 2022. Ready-to-drink (RTD) coffee and tea were purchased from five supermarkets and three minimarkets in South Tangerang City, Banten, Indonesia. Data obtained from the product label was recorded and then analysed descriptively. 47 coffee (17 brands) and 58 tea (20 brands) products were obtained during the survey. Most coffee (55.3%) and tea (86.2%) products are distributed in plastic bottles. The median serving size of coffee (240 mL) is slightly smaller than that of tea (250 mL). On average, one serving size of coffee and tea products contributes to 35.7% and 34.8% of the recommended dietary allowance of sugar, respectively. Consumers are advised to take caution while consuming RTD coffee and tea products as they might contribute to excessive sugar consumption. The government must impose regulations to limit sugar content in food and beverage products and increase consumer education to reduce sugar consumption, especially sugar-sweetened products.

ANALISIS TINGKAT LIKUIDITAS PT DIAMOND FOOD INDONESIA Tbk

Liquidity is the company's ability to meet its maturing obligations. Companies are not only responsible for generating profits in their production activities but are also required to be able to fulfill their obligations to make payments when their obligations are due. A company that has a good level of liquidity will certainly run the company well and productively. This research was conducted on PT Diamond Food Indonesia Tbk, which is one of the companies engaged in the industry and distribution of food and beverage products. This study aims to determine the level of liquidity of PT Diamond Food Indonesia Tbk in fulfilling its short-term obligations. This research is in the form of quantitative descriptive. Data collection was carried out by researchers using data from the financial statements of PT Diamond Food Indonesia Tbk for the period 2018-2021 obtained from www.idx.co.id, then analyzed using the liquidity ratio formula, namely the current ratio, quick ratio and cash ratio.The results of the research of PT Diamond Food Indonesia Tbk have a good level of liquidity and have the ability to meet their maturing obligations because the company has a liquidity level above 100% in 2018-2021 based on current ratio analysis, cash ratio and quick ratio. Despite having a good level of liquidity, the company needs to maintain its cash ratio so that the company does not experience difficulties in meeting its current obligations.

Community Tourism Organization in the Parish Of Settlement, Cantón Riobamba

The research was conducted to understand why the Flores settlement has not developed community tourism, despite its significant natural and cultural attractions, such as the "Sisay Pacha" carnival, festivals, rituals, astronomy, and activities like green baskets. The settlement faces issues with poor organization of community tourism, underutilization of its heritage, and insufficient tourist services, limiting its growth. The study aims to identify the causes of this situation and propose solutions to strengthen community tourism. The research addresses the problem, the formulation of the problem, the justifications, the objectives, and the hypotheses. It presents a theoretical framework that includes background, theoretical bases, philosophical framework, and state of the art. It describes the methodology used, detailing the type and design of the research, the unit of analysis, the study population, the sample size and selection, the operationalization of variables, the consistency matrix, the research techniques and instruments, as well as the validity and reliability of these instruments, and the analysis and presentation of the information. It focuses on the results and discussion, covering the analysis, interpretation, hypothesis testing, conclusions, and recommendations. Finally, it presents the design of the Food and Beverage Production Management Process under the guidelines of the ISO 9001-2015 standard for the Flores parish. These findings reveal that the main obstacles to the development of community tourism in Flores are the lack of organization and training, poor destination promotion, deficient infrastructure, and limited tourist services. It is recommended to strengthen community organization, train local actors, promote the destination, improve infrastructure, and expand the range of services. The adoption of the ISO 9001-2015 standard is proposed to improve the quality of tourist services and the competitiveness of the destination.

Perlindungan Hukum Terhadap Konsumen Atas Produk Pangan Kemasan Yang Tidak Memiliki Label

Introduction: The expiry date of a food and beverage product in the form of the date, month and year of storage of the food and beverage product is printed on the packaging label which is intended to inform consumers about the product consumed. Includes expiration dates that are useful to consumers, retailers, sellers and manufacturers. Adding expiration dates to food gives consumers clear information about product safety, allows traders and sellers to manage inventory of traded products, and allows manufacturers to know the product warranty period after it has been produced.Purposes of the Research: The purpose of writing carried out by the author is to find out the effect of consumer buying interest on packaged food products that do not have labels and to know and explain how consumers protect packaged food products that do not have labels.Methods of the Research: The research method used by the author in this study is normative juridical where research is carried out to obtain data through library studies, namely various literature and scientific materials, brochures and so on.Results of the Research: The results of the study indicate that packaging can influence consumer interest in buying. If we look at it now, it's not only the large food industry products that are starting to intensively create attractive packaging innovations, this has also begun to be followed by MSME business actors or home industries. Labels help consumers to obtain product information for the benefit and welfare of consumers. With this packaged information, it will reduce the losses that consumers get. The benefit of including the correct label or information on the package is to provide knowledge to the parties concerned with the item. With this article to protect consumers, in order to balance the potential awareness that is built in the relationship between business actors and consumers. And to improve the quality and quality of merchandise properly

Utilization of coffee by-products for the production of alcoholic and non-alcoholic beverages and their physiochemical and sensory characteristics

Coffee pulp is the first byproduct of coffee processing. It contains contaminants due to its composition and production volume. This study evaluates coffee by-products wine from fresh coffee pulp, used as a substrate, along with cascara tea from dried coffee pulp. About 40 % of pulp was obtained during the wet processing of coffee. The pulp was dried directly in the sun for 3–4 days until the moisture content of the cascara drink was below 8 %. Similarly, for the alcoholic beverage (wine), the must was processed to the TSS (24°Brix), and the fermentation process was carried out for up to 10–12 days until the TSS was down to 10°Brix. After the fermentation was completed, the fermented wine was kept for secondary fermentation where it undergoes aging or clarification. The clarified wine was then filled into sterilized glass bottles for further use. The chemical composition of coffee pulp (moisture, ash, crude protein, acidity, fat, crude fiber, caffeine, tannin, reducing sugar, TSS, and flavonoids) was analyzed. Both beverages were also subjected to sensory analysis and chemical analysis Caffeine, tannin, pH, and acidity of the non-alcoholic beverage were 220 mg/L, 45.7 mg/L, 4.16 and 1.24 %, respectively. Alcohol, methanol, ester, aldehyde, pH, TSS, acidity, caffeine, tannin, and flavonoid were 10.58 ABV %, 295 mg/L, 75.26 ppm, 10.12 ppm, 3.2, 10°Brix, 0.52 %, 28.96 ppm, 280 mg/L and 405 mg/g, respectively. The alcoholic and non-alcoholic beverages made from coffee pulp were superior in terms of sensory attributes. Therefore, it is possible to develop both beverages from coffee pulp and maximum utilization of waste coffee pulp

Pengaruh Harga dan Ukuran Kemasan Terhadap Minat Beli Konsumen Pada Produk Es Teh Solo Jumbo

The competition in the beverage business is getting tighter along with the increasing activity of the population. One of the successful beverage products on the market is EsTeh Solo Jumbo. This iced tea is usually sold at an affordable price, which is around Rp3,000 to Rp4,000 per glass. In addition to its affordable price, Es Teh Solo also has a fairly large packaging size, so it is expected to be able to attract consumer interest. This study examines the effect of price and packaging size on consumer interest in Es Teh Solo beverage products. The research population consists of 40 people, all genders, who have purchased Es Teh Solo products. The data was obtained by distributing questionnaires to 40 Muslim students in Banten. Based on the research, consumer interest in Es Teh Solo has a positive and significant impact on price and packaging size.

Harnessing Bacillus amyloliquefaciens for Amazake Production: Comparison with Aspergillus oryzae Amazake for Metabolomic Characteristics, Microbial Diversity, and Sensory Profile.

Amazake is a traditional, sweet, non-alcoholic Japanese beverage typically produced through koji fermentation by the fungus Aspergillus oryzae. However, alternative microorganisms such as Bacillus amyloliquefaciens offer potential advantages and novel possibilities for producing similar fermented beverages. This study aimed to replicate the ancestral beverage of amazake by replacing A. oryzae (W-20) with B. amyloliquefaciens (NCIMB 12077) and comparing their fermentation processes and resulting products. Our results show that the production of amazake with B. amyloliquefaciens (ABA) is not only possible but also results in a beverage that is otherwise distinct from traditional amazake (AAO). Saccharification was achievable in ABA at higher temperatures than in AAO, albeit with lower reducing sugar and enzymatic activity values. Amino acids and organic acids were more abundant in AAO, with cysteine being uniquely present in AAO and shikimic acid only being present in ABA. The volatile aroma compound profiles differed between the two beverages, with AAO exhibiting a greater abundance of aldehydes, and ABA a greater abundance of ketones and alcohols. Interestingly, despite these compositional differences, the two beverages showed similar consumer panel acceptance rates. An analysis of their microbial communities revealed pronounced differences between the amazakes, as well as temporal changes in ABA but not in AAO. This study provides promising insights into harnessing the potential of B. amyloliquefaciens as the primary microorganism in the fermentation process of amazake-like beverages, marking an important advancement in the field of fermented low-alcohol beverage production, with possible applications in other fermented foods.

Penguatan BUMDesma Sari Bumi Melalui Diversifikasi Produk Jahe Merah Subgrade

Red ginger is a rhizome plant that has the benefitof increasingthe body's immune system. BUMDesma Sari Bumi, located in Pule Village, Trenggalek Regency, focuses on processing fresh red ginger into dry simplisia. This is done to extend the shelf life of red ginger. The problem encountered so far is the accumulation of subgrade red ginger in the BUMDesma Sari Bumi warehouse. The solution offered to increase the selling value of subgrade red ginger is to diversify the product into red ginger drink premix powder. The premix powdered beverage product consists of two variants namely red ginger coffee and red ginger chocolate. The approach taken in the empowerment activities of BUMDesma Sari Bumi is Participatory Rural Appraisal which emphasizes direct community involvement as subjects and objects as well as overall activities. Activities carried out include module preparation, training and mentoring on how to make Pemixbeverage products, and product manufacturing demonstrations. The resulting assistance activity is a red ginger premix product that has obtained a P-IRT number so that it can increase the selling value of subgrade simplistic.

The evaluation of black carrot, green cabbage, grape, and apple juices as substrates for the production of functional water kefir‐like beverages

AbstractWater kefir (WK) is a nondairy probiotic beverage produced using water kefir grains that are highly adaptable to diverse food substrates. Fruit and vegetables have been used more in beverage production in recent years due to their plentiful nutritional qualities. In this context, the aim of this study is to develop fruit–vegetable juice‐based beverages fermented with WK grains in order to produce novel, non‐dairy, probiotic water kefir‐like beverages (W‐KLBs) with improved sensory and nutritional properties. In this context, black carrot (BC), apple (A), grape (G), and green cabbage (GC) juices are fermented with commercial WK grains. Results showed that BC‐KLB possessed the highest antioxidant activity (75.50%), total phenolic (1248.60 mg GA/L), and total monomeric anthocyanin (391.31 mg/L as cyaniding‐3‐glucoside equivalent) content. Also, the sensory evaluation demonstrated that BC‐KLB was the most favorable sample, while GC‐KLB received negative feedback. These findings strongly support the suitability of BC juice to develop W‐KLB with high added value and functional properties.

Peculiarities of management of enterprises in the sphere of production and sale of alcoholic beverages in Ukraine under conditions of uncertainty

The subject of this study is a set of practical aspects of business management in the market of alcoholic beverages in Ukraine. The object of the study is the process of implementing entrepreneurial activity under conditions of uncertainty. The purpose is to summarise the algorithm of enterprise management in the sphere of alcohol business under conditions of uncertainty and to develop recommendations for improving its efficiency. By interviewing experts, using the methods of observation, synthesis and generalisation, the paper proposes to use certain management tools to improve the efficiency of activities under conditions of uncertainty. The alcohol market has always been, on the one hand, a certain indicator of socio-economic changes, and on the other hand, a testing ground for innovative management tools, as the high marginality of this product and relatively low entry barriers required dynamic changes from within. However, in times of crisis, uncertainty, and even more so in times of war, the requirements for the quality of management increase significantly. That is why it is advisable to analyse the theoretical aspects and practical features of the implementation of management innovations that have been applied at Ukrainian enterprises engaged in the production and sale of alcohol.

Jerusalem Artichoke Tuber Processing: Influence of Pre-Treatment Methods, Lactic Acid, and Propionic Acid Bacteria Strains on Functional Fermented Beverage Production.

Fermented plant-based products are rapidly gaining popularity. Jerusalem artichoke is a medicinal plant that can be used to make fermented beverages. Samples were subjected to pretreatment (ultrasound at 35kHz for 2, 4, and 6min, freezing at -80°C and -17°C) while an untreated sample was used as control. It was shown that all types of pretreatments did not lead to an increase in protein, solids, polyphenols, and carbohydrates compared to the control sample. The greatest decrease in the values of these indicators occurs when pre-freezing tubers are used for Jerusalem artichoke dispersion production. It was also found that samples frozen at -80°C had a significantly higher concentration of Ca, Si, Mg, and P whereas untreated samples frozen at -17°C had more Al, K, Cu, Sr, and Cr. The processing method can affect the sensory descriptors of Jerusalem artichoke tuber dispersions to different extents, but the preference was for the control sample without pre-treatment. The fermentation of Jerusalem artichoke tuber dispersions demonstrated that S. thermophilus induced the most rapid fermentation (pH 4.75 in 5h). The highest antioxidant activity after fermentation (55.39% FRSA) was shown for L. acidophilus H9, while the highest % FRSA value during the storage period was for L. bulgaricus (67.5%) on day 5 after fermentation. The highest viability among all selected microorganisms was detected for L. bulgaricus, L. acidophilus AT-41, and B. coagulans MTCC 5856 with the increase in biomass content by 2.3, 2.27, and 2.12 log10CFU/ml after fermentation. According to the results of sensory evaluation using hybrid hedonic scale the best results were shown for samples fermented with L. bulgaricus.

Study of Halal Certification for Food and Beverage Products based on PP No. 39 of 2021

Indonesia is a democratic country that is secular, and the majority of its population is Muslim. The research method used is a qualitative approach, which is research conducted directly to the subject under study, descriptive in nature, to obtain data from the problem. Halal certification is a halal certification issued by the Institute for the Assessment of Food, Drugs and Cosmetics (LPPOM-MUI) which states that a product is in accordance with Islamic law. This halal certificate can be used to make halal labels. Government Regulation Number 39 of 2021 concerning the Implementation of the Halal Product Guarantee Field is an implementing regulation that was born as a follow-up to Law Number 11 of 2020 concerning Job Creation. It should be noted that Article 48 of Law Number 11 of 2020 concerning Job Creation is the result of an amendment to the previous law, namely Law Number 33 of 2014 concerning Halal Product Guarantee. So automatically, Government Regulation Number 31 of 2019 concerning the Implementation of Halal Product Guarantee is no longer in effect and is replaced by Government Regulation Number 39 of 2021 concerning the Implementation of the Halal Product Guarantee Field.

The Influence of Halal Awareness and Halal Labeling on the Purchase Decisions of Packaged Food and Beverages among Muslim College Students in Pontianak City

The selection of packaged food and beverage products in Indonesia, certified as halal or adorned with halal labels by the Assessment Institute for Food, Drugs, and Cosmetics of the Indonesian Ulema Council (LPPOM-MUI), exhibits a remarkable diversity. This study aims to examine the impact of halal awareness and halal labels on the consumer purchasing decisions pertaining to these packaged commodities. Employing a quantitative approach, the research methodology entails the collection of primary data through questionnaire distribution among respondents. The sample size for this study encompassed 117 individuals. Multiple linear regression analysis served as the data analysis technique. The findings unveiled that both halal awareness and halal labels jointly exerted a significant influence on the purchasing decisions associated with packaged food and beverage products. Evident from the halal label's significance value of 0.000, which is below the predetermined threshold of 0.05, the analysis underscores their pivotal role. Furthermore, the R Square value of 0.619 signifies that halal awareness and halal labels contribute to 61.9% of the observed variance, leaving the remaining 38.1% subject to factors beyond the scope of the multiple linear regression model.

Pengembangan TiO2 nanowire terdoping Nikel Kobalt sebagai Fotokatalis yang Efisien untuk Menghilangkan Pewarna Tartrazine

Tartrazine is a yellow synthetic dye that is widely used as a coloring agent in food and beverage products. However, the safety of this chemical compound is still a concern due to potential health risks such as allergic reactions, hyperactive behavior in children, increased risk of cancer and other negative impacts. This research aim to introduces a new approach to reduce the concentration of tartrazine dye using cobalt and nickel doped TiO2 nanowires. Cobalt- and nickel-doped TiO2 nanowires were synthesized by a hydrothermal method, followed by thermal treatment at 270°C, and then used in a photocatalytic reactor using UV irradiation to facilitate the reduction of tartrazine concentration. Material characterization was carried out to determine the morphology and crystallinity of the photocatalyst which is effective in reducing the absorption of tartrazine solution. The photocatalytic degradation experiment demonstrates the ability of the synthesized material as a photocatalyst, effectively reducing the absorbance of tartrazine solution, a commonly used food coloring. This finding promises significant progress in the development of sustainable food safety strategies by offering a dye degradation method.

Evolution history and the importance of genomic diversity facing climate change. The case of Agave marmorata Roezl., a microendemic agave used for mezcal production

Social Impact StatementFor hundreds of years, Agave marmorata plants have been used in the production of alcoholic beverages in Mexico. This species is very important in small‐scale rural economies because it is a large plant, yielding five liters of mezcal. However, the production of these beverages takes place when it reaches its reproductive stage, which takes up to 35 years. Due to its slow maturation and high demand, it is considered an endangered species. Therefore, as a conservation strategy, this study proposes the creation of nurseries, genetic breeding programs, and demographic monitoring of wild populations to counteract the extraction of wild plants and, the conservation of the genetic diversity.Summary Agave marmorata Roezl., is an endemic species distributed in the states of Oaxaca and Puebla, Mexico, and locally is widely used to produce mezcal. We assessed the genomic diversity and differentiation using the RADseq method and 29,101 high‐quality single nucleotide polymorphisms (SNPs) in wild plants and grown under three different management types (cultivated, plants used as live fences, and young plants growing in nurseries). We examined the demographic history and used species distribution modeling to understand the future of A. marmorata under scenarios of climate change. We found high levels of genomic diversity (HS = 0.229) and moderate levels of inbreeding (FIS = 0.106 and Fhat3 = 0.190). The cultivated samples harbored less genetic diversity than the wild plants. Furthermore, we estimated low differentiation between cultivated and wild localities (FST = 0.037). In the wild samples, we identified two main genetic groups, one in the East and another in the West of its distribution area. This genetic structure possibly derived from a population contraction during the Pleistocene (~216,879.75 BP) and the formation of two refugia in small areas with climatic stability. Furthermore, the demographic reconstruction indicated that A. marmorata went through a recent population expansion event, with a large current Ne (Ne = 8,009). The future climate change models indicated contrasting possible changes in its distribution range, from an increase to the reduction of its suitable habitat, differences related to model parametrization, and future levels of CO2 production. We propose conservation measures for the different management types of the species while also considering the biotic and abiotic interactions of Agave marmorata.

Stability of Nano-Emulsified Cannabidiol in Acidic Foods and Beverages.

Introduction: Food and beverage products containing cannabidiol (CBD) is a growing industry, but some CBD products contain Δ9-tetrahydrocannabinol (Δ9-THC), despite being labeled as "THC-free". As CBD can convert to Δ9-THC under acidic conditions, a potential cause is the formation of Δ9-THC during storage of acidic CBD products. In this study, we investigated if acidic products (pH ≤ 4) fortified with CBD would facilitate conversion to THC over a 2-15-month time period. Materials and Methods: Six products, three beverages (lemonade, cola, and sports drink) and three condiments (ketchup, mustard, and hot sauce), were purchased from a local grocery store and fortified with a nano-emulsified CBD isolate (verified as THC-free by testing). The concentrations of CBD and Δ9-THC were measured by Gas Chromatography Flame Ionization Detector (GC-FID) and Liquid Chromatography with tandem mass spectrometry (LC-MS/MS), respectively, for up to 15 months at room temperature. Results: Coefficients of variation (CVs) of initial CBD concentrations by GC-FID were <10% for all products except ketchup (18%), showing homogeneity in the fortification. Formation of THC was variable, with the largest amount observed after 15 months in fortified lemonade #2 (3.09 mg Δ9-THC/serving) and sports drink #2 (1.18 mg Δ9-THC/serving). Both beverages contain citric acid, while cola containing phosphoric acid produced 0.10 mg Δ9-THC/serving after 4 months. The importance of the acid type was verified using acid solutions in water. No more than 0.01 mg Δ9-THC/serving was observed with the condiments after 4 months. Discussion: Conversion of CBD to THC can occur in some acidic food products when those products are stored at room temperature. Therefore, despite purchasing beverages manufactured with a THC-free nano-emulsified form of CBD, consumers might be at some risk of unknowingly ingesting small amounts of THC. The results indicate that up to 3 mg Δ9-THC from conversion can be present in a serving of CBD-lemonade. Based on the previous studies, 3 mg Δ9-THC might produce a positive urine sample (≥15 ng/mL THC carboxylic acid) in some individuals. Conclusion: Consumers must exert caution when consuming products with an acidic pH (≤4) that suggests that they are "THC-Free," because consumption might lead to positive drug tests or, in the case of multiple doses, intoxication.

Enhancing bioactive content in Malus sylvestris peel extract for antioxidant source using microwave-assisted extraction (MAE) and predicting the potential of ant nests

Background The apple peel is one of the byproducts of apple beverage production that is still underutilized. While considerable information regarding apple peel extract is available, its utilization remains limited. Yet, apple peel contains numerous bioactive components that offer various health benefits. Based on this, information regarding the bioactive components in apple peel and their health potential is required. Methods The research consisted of two stages, namely Stage 1, which involved in silico analysis of the bioactive content in apples and predicted the potential of ant nests using the Structural Activity Relationship (SAR) approach Pass Online. In Stage 2, in vitro analysis of apple peel extraction as a natural antioxidant source was conducted using treatment time radiation (3 minutes, 6 minutes, 9 minutes, and 12 minutes). The extract was characterized based on phenolic, flavonoid, antioxidant activity, quercetin, and functional groups using Fourier Transform Infrared Spectroscopy (FTIR). Results Stage 1: gave results that several bioactive were identified such as chlorogenic acid, epicatechin, phloridzin, catechin, hyperoside, quercitrin, quercetin, and pectin. Based on SAR, the bioactive compounds have functional potential as anti-inflammatory, lipid metabolism regulators, free radical scavengers, lipid peroxidase inhibitors, antihypercholesterolemic, and insulin promoters. Stage 2: Radiation times of the MAE method had a significant effect (P&lt;0.05) on the phenolic content, and antioxidant activity and was highly significant (P&lt;0.01) on the flavonoid content of Malus sylvestris. Radiation time for 12 minutes of MAE gave higher phenolic, flavonoid, and antioxidant activity of Malus sylvestris peel extract. The IR spectra of the Malus sylvestris extract increased as the radiation time increased. Conclusions The optimum radiation time was at 12 minutes with the result of phenolic content at 14.73 mg GAE/g, flavonoid content at 29,62 ppm, antioxidant activity at 95,09%, and the IR spectra at 1031.92 cm−1, 1390.68 cm−1, 2833.43 cm−1, 2945.3 cm−1, 3346.5 cm−1, 3354.21 cm−1.