Open AccessUji Efektivitas Ekstrak Daun Sambiloto (A. Paniculata [burm.F] ness) Sebagai Bahan Pengawet Alami Tomat Dan Cabai Merah
Author(s) -
Widya Astuti Pusung,
Paulus Hengky Abram,
Siang Tandi Gonggo
Publication year - 2017
Publication title -
jurnal akademika kimia
Language(s) - English
Resource type - Journals
ISSN - 2477-5185
DOI - 10.22487/j24775185.2016.v5.i3.8049
Subject(s) - preservative , traditional medicine , food science , chemistry , horticulture , botany , biology , medicine
Preservation synthetically or naturally is intended to extend the storability of tomato and red chili. Sambiloto (A. paniculata [Burm.f] Nees) is containing saponins that has anti-bacterial properties, therefore can be used as a preservative. The aim of this study was to investigate whether the extract of sambiloto leaf can be used as a natural preservative for tomato and red chili, and to determine the concentration of extract of sambiloto leaf which was effectively used as the preservative. The method used in this study was maceration to produce extract and iodometric titration to determine the levels of vitamin C before and after preservation. The results showed that the pickling tomatoes and red chili using extract of sambiloto leaf with a concentration of 6% sustained tomates up to 9 days and red chilies up to 11 days. Level of vitamin C contained in tomato was decreasing from 39.9 mg/100g to 37.54 mg/100g of material while red chilli is decreasing from 79.78 mg/100g to 72.74 mg/100g of material.