<![CDATA[The purpose of this study was to obtain powder formulations mocaf flour and pureed red dragon fruit leather best on the nutritional value of cookie-generated and with the SNI 01-2973-1992. This study uses a completely randomized design (CRD) with four treatments and four replications. The treatment in this study is K1 (mocaf flour 30%, pureed fruit peel red dragon 5%), K2 (mocaf flour 25%, pulp skin red dragon fruit 10%), K3 (mocaf flour 20%, pulp skin red dragon fruit 15 %) and K4 (mocaf flour 15%, red dragon fruit peel pulp 20%). The results showed that the treatment provides significant effect on moisture content, ash content, protein content, sensory assessment by descriptive and hedonic. Cookie-best treatment in this study is K2 with a water content of 4.32%, ash content of 1.98%, 9.56% protein content and the antioxidant content of 9.56%. Keywords: Red Dragon Fruit skin, Mocaf , Tempeh Flour, cookies]]>
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