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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

#



NIP/ #13'#+&# #1'$&$ # &##

+



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/

$



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 /

%



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



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"///////////////////////////////////#+

,



%/# >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



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) +&#3=/ 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

#



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/

+





3/+ ecomendations

(I(LI>B AP"

APPEN-IG

%



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



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

,





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

'



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



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/

#&



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(

##



+.+ 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/

#+



+. 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

#$



extract

#%



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



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

#,



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



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/

#'



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+&#3M&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

http://digilib.unimed.ac.id/public/UNIMED-Undergraduate-22538-4.%20BAB%20I.pdf


http://sitijumatun.blogdetik.com/2012/11/26/karya-ilmiah-pembusukan-buah-tomat


http://fredikurniawan.com/klasifikasi-dan-morfologi-tanaman-tomat/


https://kinanthibarru.wordpress.com/2015/09/02/mengapa-bahan-makanan-lebih-awet-jika-direndam-dengan-larutan-garam-dan-gula/



http://www.satwa.net/484/buah-tomat-manfaat-kandungan-dan-klasifikasi-tomat.html















APPENDI<

+&

T & a"# Ma)er*a&



(efore

After one ?ee0

Aloe vera extractSugar solution

Salt solution

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kti_aulia nur a (b.ingg).docx