View
217
Download
0
Category
Preview:
Citation preview
8/16/2019 kti_aulia nur a (b.ingg).docx
http://slidepdf.com/reader/full/ktiaulia-nur-a-binggdocx 1/28
APPROVAL PAGE
The Test of Natural Preservatives on Tomatoes
Submitted to Ful ll English School Final Practical Examination
AULIA NU A!I!A"
#$#%#&&''
(aleendah) *arch +&#,
The Teacher *entor # The Teacher
*entor +
-edi *ul.adi) */Pd -ra/
*ona "aldrina "i0mat
NIP/ #1,2&3&% #11&&# NIP/#1,1&2$##112
&++&++
A44roved b. 5
The School Princi4al of S*A Negeri # (aleendah
-rs/ "/ Aa Suda.a) */ Pd
#
8/16/2019 kti_aulia nur a (b.ingg).docx
http://slidepdf.com/reader/full/ktiaulia-nur-a-binggdocx 2/28
NIP/ #13'#+&# #1'$&$ # &##
+
8/16/2019 kti_aulia nur a (b.ingg).docx
http://slidepdf.com/reader/full/ktiaulia-nur-a-binggdocx 3/28
ABSTRACT
A6i6ah Aulia Nur) the test of natural 4reservatives ontomatoes/ S*AN # (aleendah/ At this time the research researchmethod using the method of the ex4eriment/ Located in thehouse of m. 4arents) located in 7om4/ (an8aran Indah egenc.No/ %& eading Ar8asari (andung) held 9ednesda. on #2 : +%Februar. +&#, at #2/$&/ Tomatoes used as a control variablesolution of salt) sugar solution and aloe vera extract as a freevariable) and long durabilit. tomatoes as a bound variable/
From the results of research tomatoes is inserted into thesolution of salt more durable ;not <uic0l. deca.s= from tomatoesis inserted into the sugar solution and aloe vera extract/ Provenfrom the color) texture) smell and shin. on the surface of thetomatoes/ >n the 2 da. tomatoes ?hich is inserted into the saltsolution does not seem to be that change ?ill be but the color of the ?ater is visible turbid/ >n the tomatoes ?hich is inserted intothe sugar solution on the , the color of the ?ater is alread.visible turbid and ?ere seen shin. on the surface/ And on thetomatoes ?hich is inserted into the aloe vera extract on da. %?ere seen on the s0in of s4ots/ can be deduced) it is indeed truethat the tomatoes is inserted into the solution of salt more longlasting from the sugar solution and aloe vera extract/ To 0no? the4reservation of from tomatoes it ?as done observations eachda./
7e. 9ords 5 Tomatoes) Salt Solution) Sugar Solution) Aloe @eraExtract and Putrefaction/
$
8/16/2019 kti_aulia nur a (b.ingg).docx
http://slidepdf.com/reader/full/ktiaulia-nur-a-binggdocx 4/28
ACKNOWLEDGEMENT
Scienti c 4a4er titled test the e ectiveness of natural4reservative against the resilience tomatoes could not be
com4leted ?ithout assistance from the side more/
The author ?ould li0e to than0 the 5
#/ "/ Aa Suda.a as head of school S*AN # (aleendah+/ -edi *ul.adi) */Pd as a (iolog. teacher and mentor and
guide to the author$/ -ra/ *ona "aldrina "i0mat as English teachers and the
advisor and guide to the author%/ All librar. sta S*AN # (aleendah ?hich has hel4ed to
4rovide reference3/ Parents ?ho al?a.s su44ort and hel4 in this ?riting
scienti c 4a4er
And the last is for all those ?ho have hel4ed the author )
author cannot 4ut their names in this scienti c ?or0 /
%
8/16/2019 kti_aulia nur a (b.ingg).docx
http://slidepdf.com/reader/full/ktiaulia-nur-a-binggdocx 5/28
PREFACE
(ismillahirrahmanirrahim/
In the name of Bod) the *ost *erciful and Com4assionate)
all 4raise is for Allah 9ho has sent "is *essenger to bring the
instructions along ?ith the a44lication descri4tor of religion as a
?hole and enough for Bod as a ?itness to the truth/
9ith guidance and than0s to "im I can com4lete the
scienti c 4a4er titled DThe Test of Natural Preservatives on TomatoesD/ In the election of the title of the scienti c 4a4er) the
author chose the title because the author ?ant to 0no? the
e ectiveness of the use of natural 4reservative against the
resilience of a food/
In the ?riting of this scienti c 4a4er) still man.
im4erfections and ?ea0nesses) there are also barriers and
obstacles/ (ut do not be an obstacle to the author even a
challenge as ?ell as lessons learned and to broaden the
ex4erience and con dence/
(aleendah) *arch +&#,
The author
3
8/16/2019 kti_aulia nur a (b.ingg).docx
http://slidepdf.com/reader/full/ktiaulia-nur-a-binggdocx 6/28
TABLE OF CONTENTS
APP >@AL PABE/////////////////////////////////////////////////////////////////////////////i
A(ST ACT//////////////////////////////////////////////////////////////////////////////////////ii
AC7N>9LE-BE*ENT///////////////////////////////////////////////////////////////////iii
P EFACE///////////////////////////////////////////////////////////////////////////////////////iv
TA(LE >F C>NTENTS/////////////////////////////////////////////////////////////////////v
C"APTE I INT >-UCTI>N////////////////////////////////////////////////////////////##/# The (ac0ground of The Problem//////////////////////////////////////////#
#/+ The Formulation of The Problem//////////////////////////////////////////+
#/$ The ".4othesis////////////////////////////////////////////////////////////////////+
#/% The esearch Pur4ose//////////////////////////////////////////////////////////+
#/3 S.stemic 9riting//////////////////////////////////////////////////////////////////+
C"APTE II T"E> ITICAL//////////////////////////////////////////////////////////////%
+/# S4oliation Food/////////////////////////////////////////////////////////////////////%+/+ Preservatives////////////////////////////////////////////////////////////////////////%
+/$ -escri4tion Tomatoes///////////////////////////////////////////////////////////3
+/% Tomato Classi cation///////////////////////////////////////////////////////////3
+/3 Tomato (ene ts///////////////////////////////////////////////////////////////////,
+/, -escri4tion of The Salt Sugar///////////////////////////////////////////,
+/2 -escri4tion Aloe @era///////////////////////////////////////////////////////////'
C"APTE III ESEA C" *ET">->L>B ///////////////////////////////////////1$/# -ata Collection *ethod////////////////////////////////////////////////////////1
$/+ The time and 4lace of esearch///////////////////////////////////////////1
$/$ esearch @ariable/////////////////////////////////////////////////////////////////1
$/% The A44liance ///////////////////////////////////////////////////////////////////#&
$/3 9or0ing Ste4s////////////////////////////////////////////////////////////////////#&
$/, -ata Table//////////////////////////////////////////////////////////////////////////##
C"APTE I@ T"E ESULTS >F ESEA C"///////////////////////////////////#+
,
8/16/2019 kti_aulia nur a (b.ingg).docx
http://slidepdf.com/reader/full/ktiaulia-nur-a-binggdocx 7/28
%/# >bservation Table//////////////////////////////////////////////////////////////#+
%/+ Anal.sis of the Table//////////////////////////////////////////////////////////#+
%/$ -iscussion//////////////////////////////////////////////////////////////////////////#$
C"APTE @ T"E C>NCLUSI>NS AN- EC>*EN-ATI>NS////////////#3
3/# Conclusion//////////////////////////////////////////////////////////////////////////#3
3/+ ecomendations/////////////////////////////////////////////////////////////////#3
(I(LI>B AP" ////////////////////////////////////////////////////////////////////////////#,
APPEN-IG////////////////////////////////////////////////////////////////////////////////////#2
2
8/16/2019 kti_aulia nur a (b.ingg).docx
http://slidepdf.com/reader/full/ktiaulia-nur-a-binggdocx 8/28
CHAPTER I
INTRODUCTION
1.1 The Backgr !"# $ The Pr %&e'
The t.4e of food 4roduct is currentl. 4roduced is not onl.
about the nutrients that contained) but also solve ho? the t.4e of
food is 4ac0ed) eas. served) 4ractical) or mingled ?ith modern
?a.) ;-enn. Indra Praja, STP) +=/ This can be done ?ith the
hel4 of additive substances ;additional materials food= for4reserves and gives the Havor of food 4roducts/ The use of these
additives as a 4reservative in foods are grou4ed into + namel.)
food 4reservative from natural ingredients and food 4reservative
from the s.nthetic materials/ The 4roblems often faced is often
found the s.nthetic materials dangerous used as food
4reservative from on natural ingredients/
The use of the food 4reservative com4ounds cannot beavoided for various reasons such as maintaining the freshness of
the food) inhibits the gro?th of the organism) 0ee4 the color of
the ingredients and to maintain the <ualit. of the food in the
storage for a certain 4eriod of time ;Biesova) d00/) +&&%=/ (ut the
use of 4reservatives ex4erience has become a choice that man.
done this time ?ith the reason for the securit. of health and
securit. of the environment ;-amalas) +&##=/ *an. t.4es of food4reservative from natural ingredients including three that I ?ill
mention is salt) sugar and aloe vera/
*an. 4eo4le use 4reservatives on food because of the
characteristics of food in general is easil. damaged/ The level of
?ater that is contained in it is the main cul4rit of food it self/ The
higher the level of ?ater a food) ?ill be more li0el. the colla4sed
both as a result of the internal biological activit. ;metabolism= or
#
8/16/2019 kti_aulia nur a (b.ingg).docx
http://slidepdf.com/reader/full/ktiaulia-nur-a-binggdocx 9/28
the entr. of microbes destro.er ;Nindi Silvia *) +&#%=/ Tomatoes
is one t.4e of food is ver. eas. to ex4erience the s4oliation)
minimum ?ithin 2 da.s/
(ased on the bac0ground of the above then I am interested
to do research on the im4act of the solution of salt) sugar
solution and aloe vera extract against the resilience tomatoes/
From the research that I do i can 0no? the natural 4reservative
that has a long time in the 4rocess of 4reservation tomatoes/
1.( The F r'!&a)* " $ The Pr %&e'
#/ "o? is the 4rocess of 4reservation tomatoes ?ith salt
solution) sugar solution and aloe vera extract
+/ 9h. are tomatoes ?hich is inserted into the solution of salt
more durable com4ared ?ith sugar solution and aloe vera
extract
1.+ The H,- )he *
Tomatoes is inserted into the salt solution more durable
com4ared ?ith sugar solution and aloe vera extract/
1./ The Re earch P!r- e
1. To 0no? the natural 4reservatives and longer lasting or
more durable to 4reserves the food/(. To avoid the danger of the use of 4reservatives and
s.nthetic materials that dangerous on the food/
The Be"e0) $r ' The Re earch
To 0no? the di erence bet?een tomato resilience on the solution
of salt) sugar solution and aloe vera extract/
+
8/16/2019 kti_aulia nur a (b.ingg).docx
http://slidepdf.com/reader/full/ktiaulia-nur-a-binggdocx 10/28
8/16/2019 kti_aulia nur a (b.ingg).docx
http://slidepdf.com/reader/full/ktiaulia-nur-a-binggdocx 11/28
3/+ ecomendations
(I(LI>B AP"
APPEN-IG
%
8/16/2019 kti_aulia nur a (b.ingg).docx
http://slidepdf.com/reader/full/ktiaulia-nur-a-binggdocx 12/28
CHAPTER II
THEORITICAL
(.1 S- &*a)* " F #
"ave .ou ever save the fruits such as tomatoes in the
4lace that is o4en to a fe? da.s 9hat is ha44ening ?ith
tomatoes Tomatoes that are left in the o4en in a long
time ?ill rot/ The s4oliation is events chemical changes because
microorganisms/ >n the tomatoes deca.s) tomatoes changed tosmell) thicle ?ax. 4roduct) and remove the gas/ (ecause of the
nature of the tomatoes after deca. is di erent ?ith tomatoes
fester) events s4oliation tomatoes can be said as a chemical
changes/ The s4oliation things ha44ened because of the inHuence of
s4oliation bacteria/ The s4oliation more often occurs on the
ob8ect or ?et food and dam4 cloth/ This is because the ?ater
level is high in food s4eed u4 the 4rocess of deca. has/ So that
the food is not <uic0l. rot can be assigned to a natural
4reservative ingredients such as turmeric) salt ;be salted=) or
4lugged into the refrigerator/
(.( Pre er2a)*2e
Preservatives and is one of the oldest food additional
usage/ At the beginning of the human civili6ation and smo0e has
been used for 4reserves meat) sh and corn/ Similarl.
4reservation ?ith the use of salt) tamarind and 4alm sugar has
been 0no?n since a long time ago/ Then 0no?n the use of
4reservatives to 0ee4 food from microbes disorders so that food
remains durable reversible/
3
8/16/2019 kti_aulia nur a (b.ingg).docx
http://slidepdf.com/reader/full/ktiaulia-nur-a-binggdocx 13/28
Ideall.) of 4reservatives ?ill inhibit or 0ill the microbes that
im4ortant then brea0s do?n the harmful com4ounds became not
dangerous and toxic substances/ >f 4reservatives ?ill a ect and
<ualif.ing the t.4es of microbes that can live on the condition/
The degree of inhibition of food material damage b. the microbes
var. ?ith the t.4e of 4reservatives used and amount of inhibition
is determined b. the concentration of 4reservatives used/
(.+ De cr*-)* " T 'a) e
The fruit of the tomato is a 4lant that comes from Tro4ical
America) 4lanted as 4lants bear fruit in the eld) bac0.ard farms)
or ?ild found at an altitude of #) #,&& m d4ls/ This 4lant does not
hold ?ith the rain and the light of the sun) and ?ant the 4u ed
u4 and fertile land/ Terna # this .ear gro? u4right or hinges on
the other 4lants) high &)3:+)3 m) diverged man.) have hair and
strong smell/ ound bars) thic0ened on his boo0s) have coarse
hair green color ?hiteness/ The leaves are com4ound and bound 4innate) la.out
berseling) have the form of the round eggs to lengthen) 4ointed
ti4) stem and rounder) small 4ieces of the leaves large frame
rough) even smaller strands frame long serrated) #&:%& cm)
green color .oung man/ Com4ound interest) gathered in the form
of the cluster) cro?n of stars) .ello? color/ Fruit bunni) s0in is
thic0) smooth) shine) various in existence or si6e) colors .ello? or
red/ Seeded man.) Hat color is <uite .ello? bro?n/ The fruit of the tomatoes can be eaten directl.) 8uice erect) tomato sauce)
coo0ed) sambal erect fr.) or 4ic0le erect tomatoes/ The shoots or
.oung leaves can ma0e sou4/ The fruit of the vine tomatoes
generall. available in the mar0et has a round sha4e/ That is
large) the Hesh of the fruit is not thin) bearing a little) and red
said as tomatoes fruit/ Tomatoes t.4e is usuall. eaten fresh as
fruit/ Tomatoes ?ith smaller si6e is 0no?n as vegetable tomato
,
8/16/2019 kti_aulia nur a (b.ingg).docx
http://slidepdf.com/reader/full/ktiaulia-nur-a-binggdocx 14/28
8/16/2019 kti_aulia nur a (b.ingg).docx
http://slidepdf.com/reader/full/ktiaulia-nur-a-binggdocx 15/28
cats) s.ru4 tomatoes can lo?er blood 4ressure ?ithout
interru4ting ?idened the heart and intellectuall. stimulating
environment muscle/ In the animal ex4eriments) tomatine useful
anti inHammator. and lo?er the 4ermeabilit. of blood vessels/
EKcient Tomatine to 4revent the develo4ment of fungi on the
human bod./ esearch In America) males that the consum4tion
of at least ten 4ortions of fruit tomatoes and coo0ed in # ?ee0s
can lo?er the ris0 of 4rostate cancer to %3 / This sub8ect is
made 4ossible due to no li0o4en) 0aroten on tomatoes that
recogni6ed can esca4e the emergence of the tumor and reduce
the e ects of heart disease/
(.3 De cr*-)* " $ The Sa&) 4 S!gar
#/ Sugar
The addition of sugar is a treatment 4rocess that is done
?ith the ?a. the gift of sugar ?ith a 4ur4ose to 4reserves
because the ?ater ?ill be settled in the end ?ill reduce the level
of ?ater from the food ingredients/ The concentration of sugar is
added at least %& dissolved mill ?hile under it is not enough to
4revent damage due to the bacteria ?hen the 4roduct is stored
in a room tem4erature or normal ;not in a lo? tem4erature=/ An
exam4le of the food ?ith the 4reservation 4emanisan is the
s?eetness of fruit/ S?eetness soa0ed into the sugar solution?ould ma0e the level of sugar in the fruit of the increase and the
level of the ?ater is reduced/ That ma0es sugar solution become
h.4ertonic solution because the concentration of sugar is higher
than the concentration of 4elarutn.a/ 9hen there are bacteria in
h.4ertonic solution) then the ?ater ?ill come out of the bacterial
cells to?ard the solution that more dar0ness namel. sugar
solution/ (ecause the Huid in the bod. bacteria that
'
8/16/2019 kti_aulia nur a (b.ingg).docx
http://slidepdf.com/reader/full/ktiaulia-nur-a-binggdocx 16/28
concentrating on lo? and 4elarutn.a ;?ater= out of the bod. of
the bacteria so that bacterial cells shrin0 and lose its
function/ This 4rocess is called crenation/ As a result of the
4rocess of the crenation) bacteria ?ill become damaged and
destro.ed so that the ingredients that are mixed ?ith sugar
solution can esca4e from the bacteria that damage the contents
of the ingredients) so that the food does not <uic0l.
deca.sMnonsense/
+/ Salt
Salt the 0itchen ;NaCl= since long have been used as
material for additional Havor and of 4reservatives/ So the salt
man. used in the food industr. including also in the 4reservation
of sh/ Salt ?ith lo? concentration function as the former Havor)
?hile in concentrations high enough to 4artici4ate as a 4reserva:
tive/ Salt ?ill be ionised gases and dra? some ?ater molecules)
this event is called h.dration ion/ If the concentration of the salt
of the bigger and more as h.drous ions and ?ater molecules
ca4tured b. the activit. of the salt in the interest of ?ater this is
closel. related ?ith the events 4lasmol.sis) ?here
?ater ?ill move from the salt concentration of lo? to high salt
concentrations due to 4ressure di erences osmosis/
E ect of 4reservation salt ;NaCl= because the strength of
the ion Cl as a 4reservative) reduction oxidation reaction and the
reaction en6.matis/ NaCl solubilit. in ?ater causing solubilit. > +
in ?ater decreases) cause denaturation 4roteins that elevated
level activit. decreases/ Salt serves as a selective resistance in
microorganisms contaminant reduction in 4articular/
The e ect of salt as a 4reservative is the nature of
osmoti0n.a is high and troubleshoot the membrane of the cell
microbes) the characteristic of h.grosco4ic from the salt solution
1
8/16/2019 kti_aulia nur a (b.ingg).docx
http://slidepdf.com/reader/full/ktiaulia-nur-a-binggdocx 17/28
ma. inhibite 4roteol.tic en6.me activit. and their dissociated
ions Cl/ 9hen microorganisms are 4laced in solid salt solution
;$&:%& =) then the ?ater in the cell ?ill go out b. osmosis and
ex4erienced 4lasmol.sis cells and be ham4ered in
re4roduces/ So ?ith the events salt solution ma. inhibit damage
to the food/
(.5 De cr*-)* " A& e Vera
The leaves have Hesh thic0 fruit is similar to the tongue
?ith the edge of the shar4 serrated 0nife so that the 4lants are
0no?n ?ith the 4ronunciation aloe vera/ Loo4s short 4lants and
eas. to 4roduce children) es4eciall. ?hen the air surrounding
contain much ?ater/ oung green leaf colors ?ith the 4eacoc0 the
4eacoc0 ?hite/ The Hesh colored leaf nodes and smooth/
Ter0adangdari shoots of 4lants out of a .ello? Ho?er that is
su44orted b. the long handles the loft./ Aloe vera can gro? in
the area of heat or in the area is ?eather/
#&
8/16/2019 kti_aulia nur a (b.ingg).docx
http://slidepdf.com/reader/full/ktiaulia-nur-a-binggdocx 18/28
CHAPTER III
RESEARCH METHODOLOG6
+.1 Da)a C &&ec)* " Me)h #
#/ The method of stud. of the librar.
The method of stud. of the librar. ?hich is the
method used ?ith ho? to retrieve information from 4rintmedia and retrieve information from the internet or various
literature related to this 4a4er/
+/ The method of the ex4eriment
The method of the ex4eriment in this 4a4er using the
solution of salt) sugar solution and aloe vera extract to
made the com4arison in 4reserves tomatoes/
+.( The )*'e a"# -&ace $ Re earch
The author did an ex4eriment for 2 da.s ?hich ?as held at 5
The da.) date 5 9ednesda.) #2 Februar. +&#,
The Place 5 7om4/ (an8aran Indah egenc. No/ %& Ar8asari
(andung
The Time 5 #2/$& 9I(
And nished on 5
The da.) date 5 9ednesda.) +% Februar. +&#,
The Place 5 7om4/ (an8aran Indah egenc. No/ %& Ar8asari
(andung
The Time 5 #2/$& 9I(
##
8/16/2019 kti_aulia nur a (b.ingg).docx
http://slidepdf.com/reader/full/ktiaulia-nur-a-binggdocx 19/28
+.+ Re earch Var*a%&e
a/ The control variable 5 tomatoes
b/ (ound variable 5 long durabilit. tomatoes
c/ Free variable 5 salt solution) sugar solution)
and
extracting aloe vera/
+./ The A--&*a"ce 7
a/ $ cu4 medium si6ed 4lastic
b/ $ Plastics
c/ $ rubber rings
d/ $ The label 4a4er
e/ The blades
f/ The s4oon
g/ The 4a4er
Ma)er*a& 7
a/ $ medium si6ed tomato fruit
b/ $ sdm sugar
c/ $ sdm salt 0itchen
d/ # aloe vera
e/ 9ater
+. W rk*"g S)e-
1. Pre4are the a44liance and the ingredients/
(. 9ash aloe vera and third fruit tomatoes rst/
#+
8/16/2019 kti_aulia nur a (b.ingg).docx
http://slidepdf.com/reader/full/ktiaulia-nur-a-binggdocx 20/28
+. Pre4are fruit $ cu4 medium si6ed 4lastic and insert the $
human resources salt into the cu4 # and $ of human
resources of sugar into the cu4 +/
/. -issolve the using ?ater) until late/
. Peel the s0in aloe vera use blades) then ta0e meat aloe
vera/
3. Enter the Hesh aloe vera into the cu4 $ ?ith medium si6ed
might/
5. *ash the Hesh aloe vera use the s4oon/
8. Enter the three fruit tomatoes into each cu4 that has been
lled ?ith the solution of salt) sugar solution and aloe vera
extract/
9. Lid of the cu4 using the 4lastic and then x it ?ith rubber/
1:. Store at room tem4erature/
11. 9atch the amendments there to for 2 da.s/
+.3. Da)a Ta%&e
The
)rea)'e")
The #a, ) ;# + $ % 3 , 2
Tomatoes in
the salt
solution Tomatoes
on the
sugar
solution Tomatoes
on aloe
vera
#$
8/16/2019 kti_aulia nur a (b.ingg).docx
http://slidepdf.com/reader/full/ktiaulia-nur-a-binggdocx 21/28
extract
#%
8/16/2019 kti_aulia nur a (b.ingg).docx
http://slidepdf.com/reader/full/ktiaulia-nur-a-binggdocx 22/28
CHAPTER IV THE RESULTS OF RESEARCH
/.1 O% er2a)* " Ta%&e
The
)rea)'e")
The #a, ) ;# + $ % 3 , 2
Tomatoes in
the saltsolution
: : : : : :
Tomatoes
on the
sugar
solution
: : : : :
Tomatoes
on aloe
vera extract
: : :
-escri4tion 5
; : = 5 do not ex4erience 4h.sical changes/
; = 5 ?ater visible turbid/
; = 5 arise the ?hite s4ots on the surface of the
tomatoes/
; = 5 tomatoes started to change color/; = 5 texture of the tomatoes become soft/
/.( A"a&, * $ )he Ta%&e
From the data table can be concluded that the tomatoes is
inserted into the aloe vera extract more <uic0l. ex4erience the
#3
8/16/2019 kti_aulia nur a (b.ingg).docx
http://slidepdf.com/reader/full/ktiaulia-nur-a-binggdocx 23/28
s4oliation/ And tomatoes is inserted into the solution of salt more
durable though on the 2 da. of salt ?ater is starting to mudd./
/.+ D* c! * "
>n this ex4eriment researchers com4are natural
4reservatives namel. salt) sugar and aloe vera to see among the
three ?hich the natural 4reservative can 4reserves food in a long
time/ esearchers test on tomatoes) because tomatoes are
vegetables ?hich <uic0l. deca.s if stored at room tem4erature/
esearchers using the salt solution because salt has a high
osmotic characteristic and can solve the membranes of the cells
of the microbes) the characteristic of h.grosco4ic from the salt
solution ma. inhibite 4roteol.tic en6.me activit. and their
dissociated ions Cl/ 9hen microorganisms are 4laced in solid salt
solution ;$&:%& =) then the ?ater in the cell ?ill go out b.
osmosis and ex4erienced 4lasmol.sis cells and be ham4ered in
re4roduces/ So ?ith the events salt solution ma. inhibit damage
to the food/
The sugar solution is also selected b. the researchers as a
natural 4reservative because) sugar on the concentration of at
least %& can 4revent damage to the food as a result of
bacteria/ Soa0ing tomatoes on this sugar solution can ma0e
the level of sugar in the fruit of the increase and the level of the?ater is reduced/ That ma0es sugar solution become h.4ertonic
solution because the concentration of sugar is higher than the
concentration of solvent/ 9hen there are bacteria in h.4ertonic
solution) then the ?ater ?ill come out of the bacterial cells
to?ard the solution that more dar0ness namel. sugar solution/
(ecause the Huid in the bod. bacteria that concentrating on lo?
and solvent ;?ater= out of the bod. of the bacteria so that
#,
8/16/2019 kti_aulia nur a (b.ingg).docx
http://slidepdf.com/reader/full/ktiaulia-nur-a-binggdocx 24/28
bacterial cells shrin0 and lose its function as a result of bacteria
?ill be damaged and destro.ed/ So the food mixed ?ith sugar
solution ?ill hold the attac0s of the bacteria and food ?ill be
durable/ esearchers using the tomatoes because these
vegetables are assessed <uic0l. ex4erience the s4oliation if
stored at room tem4erature/
In addition researchers using aloe vera to 4reserves
food/ In aloe vera there are various 0inds of active substance
one is sa4onin ;Purba.a) +&&$O Furna?anthi) +&&%= is able to
inhibit the gro?th of bacteria staphylococcus aureus ;gram:
4ositive bacteria ?hich 4roduce .ello? 4igment= bacteria
4roduce toxins called enterotoxin/ If consumed b. humans and
?ill cause severe vomiting and diarrhea ;Ni 7ade0 Ari.anti) Ida
(agus Bede -arma.asa) Sang 7etut Sudirga) +&#+=/
In fact to three natural 4reservative can 4revent bacteria
destro.er food) but from the results of ex4eriments that
researchers do to three ingredients have di erent 4reservation
4eriod/ Can be seen on the 4revious table that tomatoes ?hich is
inserted into the solution of salt more durable if com4ared ?ith
tomatoes is inserted into the solution of sugar and aloe vera
extract/
#2
8/16/2019 kti_aulia nur a (b.ingg).docx
http://slidepdf.com/reader/full/ktiaulia-nur-a-binggdocx 25/28
CHAPTER V
THE CONCLUSIONS AND RECOMMENDATIONS
.1 C "c&! * "
#/ It is 4rovide that tomatoes 4reserved b. salt is more
durable than the ones 4reserved b. sugar and aloe veraextract/
+/ Salt is 4roved as more the e ective 4reservative as a
natural 4reservative/
.( Rec 'e"#a)* "
9hen the ex4eriment should be seen rst freshness fromtomatoes) because it ?ill have an e ect on the result of the
ex4eriment/ The use of salt) sugar and aloe vera extract should
be used ?ith the same <uantities/ If seen from the ex4eriments
carried out of 4reservatives naturall. could not 4reserves the
food until a long time) but this natural 4reservative material can
at least inhibits the gro?th of bacteria or microbes on food)
besides also safe for health/
#'
8/16/2019 kti_aulia nur a (b.ingg).docx
http://slidepdf.com/reader/full/ktiaulia-nur-a-binggdocx 26/28
BIBLIOGRAPH6
htt45MMdigilib/unimed/ac/idM4ublicMUNI*E-:Undergraduate:++3$':
%/ +&(A( +&I/4df
htt45MMsiti8umatun/blogdeti0/comM+&#+M##M+,M0ar.a:ilmiah:
4embusu0an:buah:tomat /
htt45MMfredi0urnia?an/comM0lasi 0asi:dan:morfologi:tanaman:
tomatM
htt4s5MM0inanthibarru/?ord4ress/comM+M&1M&+Mmenga4a:bahan:ma0anan:lebih:a?et:8i0a:direndam:dengan:larutan:garam:
dan:gulaM
htt45MM???/sat?a/netM%'%Mbuah:tomat:manfaat:0andungan:dan:
0lasi 0asi:tomat/html
*ursito) A4t/ (ambang dan Prihmantoro "eru/+&##/ Tanaman
Hias Berkhasiat Obat. a0arta5 Penebar S?ada.a/
Furna?anthi) I/ +&&%/ Khasiat dan Manfaat Lidah Buaya Si
Tanaman Ajaib / a0arta5 Agro *edia Pusta0a/ "al #:+#/
Purba.a) / / +&&$/ Men enal dan Memanfaatkan Khasiat Aloe
!era / (andung5 C@ Pioner8a.a/ "al +#:#,3/
Ari.anti Ni 7ade0) d00/ +&#+/ urnal (iologi G@I 5 "aya Hambat
#kstrak Kulit "aun Lidah Buaya $Aloe Barbadensis Miller%
Terhadap &ertumbuhan Bakteri Staphylococcus Aureus AT''
()*(+ dan #scherichia 'oli AT'' ()*(. (ali
#1
8/16/2019 kti_aulia nur a (b.ingg).docx
http://slidepdf.com/reader/full/ktiaulia-nur-a-binggdocx 27/28
APPENDI<
+&
T & a"# Ma)er*a&
8/16/2019 kti_aulia nur a (b.ingg).docx
http://slidepdf.com/reader/full/ktiaulia-nur-a-binggdocx 28/28
(efore
After one ?ee0
Aloe vera extractSugar solution
Salt solution
Recommended