EFEKTIVITAS EKSTRAK DAUN KARAMUNTING (Rhodomyrtus tomentosa) SEBAGAI BAHAN PENGAWET ALAMI TOMAT (Solanum lycopersicum L)
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Abstract
Tomatoes are classified as a horticultural commodity that is very perishable which can cause shrinkage in quantity and quality. After harvesting tomatoes, there is still a metabolic process so that there is the potential for damage. Efforts are needed to maintain the quality of tomatoes by preserving them using natural preservatives from natural ingredients such as karamunting leaf extract. Positive karamunting leaves contain alkaloid compounds, flavonoids, saponins, tannins, triterpenoids, steroids and carbohydrates with potential antioxidant and antimicrobial compounds. This study aims to determine the effectiveness of karamunting leaf extract as a natural preservative of tomatoes. The tomato preservation process begins by washing them thoroughly and draining them. Then the tomatoes are dipped in a solution of karamunting leaf extract with concentration variations of 0%, 2%, 4%, 6%, and 8% in 100 mL of solution for 5 seconds and left for several days at room temperature until optimal storage. The results of the study showed that karamunting leaf extract as a natural preservative was effective for preserving tomatoes. The best tomato preservation was obtained in the use of 8% karamunting leaf extract with tomato durability for 19 days, weight loss of 3.74%, and vitamin C content of 29.883 mg.
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