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Ba ckground : Football players requires a high level of VO 2 max which is influenced by the available of energy. Tender coconut water and branded isotonic are as energy drinks containing of carbohydrates and the body’s electrolyte ions that can prevent dehydration. The increasing pulse describes a the condition of dehydrated players during match or training. Objective : To Examine comparison of tender hybrid coconut water and branded isotonic to pulse and the plyer’s level of VO 2 max in the Diponegoro University Football School in Tembalang, Semarang. M e t hods : Experimental study with an approach of randomized pretest - post test control group design at 41 soccer’s player aged 13-15 years at Diponegoro University Football School Tembalang in August 2015. The treatment group consumed consumed 250 mL tender coconut water (n=13) and branded isotonic (n=14) and group control consumed mineral water (n=14) every 15-30 minutes for 5 times. Observation pre test and post test 1,2,3 with interval of 3 day after physical training, athlets test the pulse to palpation techniques for 15 seconds and VO 2 max test with multistage fitness test. Result : The VO 2 max and pulse recovery in the beginning of research for 3 group was similar (p = 0,454 and p = 0,294). Post test 1 VO 2 max on three group are same (p = 0,841) but the recovery pulse is better on the group of tender coconut water and branded isotonic (p = 0.006). Post test 2, VO 2 max and recovery pulse is more good by players who were given tender hybrid coconut water and branded isotonic (p = 0,004 and p = 0,017), as the same post test 3 VO 2 max and recovery pulse (p = 0.000 and p = 0,004). Conclusion : Giving the tender hybrid coconut water and branded isotonic to same to recovery pulse and increased VO 2 maks on athlete school football diponegoro unversity

Anthocyanin is a bioactive component which give basic color of red, purple, and blue to blackish foodstuffs. So, the anthocyanin could be developed as a natural pigment in foodstuffs, but it is unstable. Several studies have been conducted to improve its stability in the food system. The purpose of this study was to analyze the stability of anthocyanin in isotonic beverages as food system with the addition of copigmentation compound derived from star fruit flower extract. The stability of the isotonic beverage was tested at some heating temperatures and storage periods. Isotonic drink were formulated using anthocyanin extracted from glutinous rice flour. Isotonic beverages consist of sucrose, fructose, sodium benzoate, citric acid, KCl, and K2PO4 which were regulated containing anthocyanin equivalent to 25 mg/L. Added ingredients to increase the stability of anthocyanin in isotonic drinks was 5% star-fruit flower extract. During storage, the phenolic content, anthocyanin, and antioxidant activity of isotonic beverages were observed. The results showed that heating process declined the anthocyanin content significantly, from 25 mg/L to 2.82 mg/L. Decreased level of anthocyanin also occurred during storage. Heating at 50, 65, and 70 °C gave no significant difference of phenol content. Similar to its ability to capture DPPH radicals (% RSA DPPH, radical scavenging activity 2.2-diphenyl-1-picrylhydrazyl). Increasing the temperature from 50 to 70 °C would increase the stability of anthocyanin, total phenolic, and also the antioxidant activity. Meanwhile, storage would decrease the anthocyanin content but increase the phenolic content and the antioxidant activity. ABSTRAKAntosianin merupakan komponen bioaktif dan warna dasar bahan makanan yang berwarna merah, ungu, biru hingga kehitaman. Antosianin berpotensi dikembangkan sebagai pewarna alami untuk makanan, akan tetapi pigmen ini bersifat tidak stabil. Beberapa penelitian telah dilakukan untuk meningkatkan stabilitasnya dalam sistem pangan. Tujuan dari penelitian ini adalah untuk menganalisis stabilitas antosianin dalam minuman isotonik sebagai sistem pangan dengan penambahan senyawa kopigmentasi yang berasal dari ekstrak bunga belimbing. Stabilitas minuman isotonik diuji pada beberapa suhu pemanasan dan periode penyimpanan. Minuman isotonik diformulasikan menggunakan antosianin hasil ekstraksi dari tepung beras ketan hitam. Minuman isotonik terdiri dari sukrosa, fruktosa, Na-benzoat, asam sitrat, KCl, dan K2PO4 yang diatur mengandung antosianin setara dengan 25 mg/L. Bahan yang ditambahkan untuk meningkatkan stabilitas antosianin pada minuman isotonik adalah ekstrak bunga maya (belimbing) 5%. Selama penyimpanan diamati kadar fenolik, kadar antosianin, dan aktivitas antioksidan dari minuman isotonik. Hasil penelitian menunjukkan bahwa proses pemanasan menyebabkan penurunan yang signifikan dari kadar antosianin, dari semula 25 mg/L menjadi hanya 2,82 mg/L saja. Penurunan kadar antosianin terjadi juga selama penyimpanan. Perlakuan suhu 50, 65, dan 70 °C memberikan perbedaan kadar fenolik yang tidak signifikan. Begitu pula dengan kemampuannya untuk menangkap radikal DPPH (% RSA DPPH, radical scavenging activity 2,2-diphenyl-1-picrylhydrazyl). Kenaikan suhu dari 50 menjadi 70 °C, meningkatkan stabilitas antosianin, meningkatkan kadar fenolik, dan aktivitas antioksidannya. Sementara proses penyimpanan membuat kadar antosianin semakin menurun dan meningkatkan kadar fenolik serta aktivitas antioksidannya.