PENGARUH LAMA MASERASI DAN KONSENTRASI EKSTRAK DAUN KELOR (Moringa oleifera L.) SEBAGAI ANTI MIKROBA PADA EDIBLE COATING UNTUK MEMPERPANJANG UMUR SIMPAN TOMAT (Solanum lycopersicum)

SUTIKNO, EDI (2020) PENGARUH LAMA MASERASI DAN KONSENTRASI EKSTRAK DAUN KELOR (Moringa oleifera L.) SEBAGAI ANTI MIKROBA PADA EDIBLE COATING UNTUK MEMPERPANJANG UMUR SIMPAN TOMAT (Solanum lycopersicum). Bachelor thesis, UNIVERSITAS MUHAMMADIYAH PURWOKERTO.

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Abstract

This study aims to find out the effect of maceration duration and concentration of Moringae oleifera L. leaf extract as an antimicrobial in edible coating to extend the shelf life of tomatoes (Solanun lycopersicum. This research was conducted from October to November 2019, at the Basic Agrotechnology Laboratory of the Faculty of Agriculture. , Laboratory of Pharmacy, Universitas Muhammadiyah Purwokerto, and Laboratory of Food Technology, Universitas Jendral Soedirman. The design used was Factorial Completely Randomized Design (CRD) with two treatment factors, the first factor was maceration time consisting of three storages, namely 24 hours (K1), 48 hours (K2 ) and 72 hours (K1). While the second factor was the concentration of Moringa leaf extract with three levels, namely 10: 90 (L1), 20: 80 (L2), and 30: 70 (L3). The result of this study found that the treatment of maceration duration, concentration of Moringa oleifera L leaf extract, and the interaction between the maceration duration, Moringa leaf extract concentration showed a significant effect on each variable. Keywords: tomato, maceration duration, moringa extract concentration, edible coating

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