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This study aims to analyze the added value of cassava produced in the processing of original tiwul mocaf and the addition of red dragon fruit peel (Hylocereus Polyrhizus) coloring, and study the characteristics (crude fiber content, food fiber content, starch content and antioxidant activity) tiwul mocaf red dragon fruit peel and siger rice in the Bandar Lampung market. The research method used is descriptive qualitative to calculate the added value and quantitative in describing the characteristics of tiwul mocaf red dragon fruit peel and original siger rice. Method Determination of the location of the study was determined purposively in Brajaharjosari Village, Way Jepara District, East Lampung Regency because it is the only location that has agro-industry that processes mocaf flour into Tiwul Mocaf. Observation of chemical analysis of tiwul mocaf products for testing crude fiber content testing of acid-base hydrolysis methods (Sudarmaji, et al., 1996); starch content testing spectrophotometer method (Apriyantono, et al., 1989); testing the enzymatic dietary fiber content (Muchtadi et al., 1992) and antioxidant activity determined by the DPPH free radical method (Santosa et al., 1998); While the value-added analysis is based on Hayamis (1987) calculation. Analysis of the added value of tiwul mocaf ranges from Rp 63,333 - Rp 64,033 / kg, the profit margin for the Joint Forward business unit is Rp 64,333 for the original tiwul mocaf and tiwul mocaf dragon fruit peel. Chemical characteristics of tiwul mocaf for crude fiber ranged from 2.040 - 2.132%, food fiber 4.934 - 8.774%, starch content 67.535 - 68.331%, and antioxidant content 8.2%. The content of cassava tiwul rice produces crude fiber 2,244-3,333%, food fiber 9,081 - 10,297%, starch content 52,211 - 66,063%, and antioxidant 3,4%.