Background: Antimicrobial synthetic or synthetic preservatives application in
foods continuously, such as formalin can cause a variety of diseases. Based on
these, an alternatives of antimicrobials and preservatives which have less negative
impact on health becomes necessary. It can be obtained from the cocor bebek
leaves which is possess antimicrobial activity. Thus can be developed as a natural
preservative.
Objective: This research was aimed to determine the effectiveness of the ethanol
extract cocor bebek leaves as a preservative in Tomato Syrup, and also to
determine microbial contamination in tomato syrup that has added leaf extract of
cocor bebek against storage temperature variations.
Methods: This research method was an experimental by testing microbial
contamination in tomatoes syrup by observing Total Plate Count (ALT) and
Fungus / Yeast Total (AKT), and Staphylococcus aureus Test.
Results: Concentration of leaf extract cocor bebek, with the concentration (3,2 %
(FIV) was able to preserve tomatoes syrup for 1 weeks. It could be observed from
the value of AKT, ALT and Identification of Staphylococcus aureus. Storage at
refrigerator temperature indicates a smaller value than at room temperature.
Conclusion: Cocor bebek leaf extract with the highest concentration of 3,2 %
(FIV) was able to preserve syrup tomatoes herbal for 1 weeks. Refrigerator
temperature storage was better than room temperature storage.