Skrining Fitokimia Ekstrak Tomat (Lycopersicum esculentum Mill) Dan Daya Terima Konsumen Pada Permen Jelly Tinggi Antioksidan

Abstract

The tomato plant is a Solanaceae plant with red fruit that blooms and tastes sweet and slightly sour. Tomatoes contain polyphenol compounds, carotenoids, ascorbic acid, potassium, vitamin A and vitamin C which can act as antioxidants so they have the potential to be used as jelly candy which is in great demand by the public. This research aims to determine the bioactive compounds and acceptability of tomato jelly candy and antioxidant activity, as well as to determine the water content and reducing sugar. The methods used include the DPPH method using a UV-Vis spectrophotometer for antioxidants, phytochemical screening of flavonoids, tannins and saponins carried out quantitatively using HCl for flavonoids, FeCl for tannins and for saponins carried out by shaking. Meanwhile, for reducing sugar using the Luff Schrool method, the water content test uses the oven method and the hedonic test for organoleptics. The results of the analysis showed that strong antioxidant activity was found in the tomato extract treatment of 80%: 20% sucrose with an IC50 value of 5,684 ppm, the flavonoid and tannin content was found in the tomato extract treatment of 80%: 20% sucrose and the saponin content was found in the extract treatment. tomatoes 60% : 40% sucrose. Meanwhile, the results of the reduced sugar analysis in tomato jelly candy are 20%, the water content is 0.72% to 6.95% and for organoleptic testing it shows that jelly candy with 60% tomato extract: 40% sucrose is preferred by the panelists in terms of taste, aroma, color and texture.