Tinjauan pustaka pengaruh metode analisis dan pengolahan tomat (Solanum lycopersicum L.) terhadap likopen dan vitamin C = Literature Review the Effect of Tomato (Solanum lycopersicum L.) Analysis Method and Processing On Lycopene and Vitamin C

Makassar, Akhsa Filita (2022) Tinjauan pustaka pengaruh metode analisis dan pengolahan tomat (Solanum lycopersicum L.) terhadap likopen dan vitamin C = Literature Review the Effect of Tomato (Solanum lycopersicum L.) Analysis Method and Processing On Lycopene and Vitamin C. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Tomat merupakan tanaman holtikura yang berkembang di Indonesia karena cocok dengan iklim di Indonesia. Tomat mengandung likopen dan vitamin C yang dapat berkontribusi terhadap aktivitas antioksidan. Kadar likopen dan vitamin C pada tomat dapat dimanfaatkan dalam produk pangan. Analisis likopen dapat dilakukan dengan cara ekstraksi cair-cair dan ekstraksi maserasi yang kemudian dilanjutkan proses pemurnian dengan metode kristalisasi antisolvent. Penelitian dengan hasil likopen yang cukup tinggi dilakukan oleh Luxsuwong et al. (2014) dengan metode ekstraksi maserasi yang mendapatkan 995 g/g kadar likopen. Analisis vitamin C dapat dilakukan dengan metode titrasi iodimetri dan spektrofotometri UV-Vis. Penelitian dengan hasil cukup tinggi dilakukan oleh Wibowo et al (2014) dengan metode titrasi iodimetri yang mendapapatkan 56,94 mg/100 g kadar vitamin C. Produk pangan tomat dengan kadar likopen tertinggi adalah jus tomat yaitu 5,62 mg/100 g (Mendelová et al, 2013) dan pasta tomat yaitu 180,9 mg/100 g (Manzo et al., 2018). Jus tomat dan pasta tomat dapat memenuhi kebutuhan likopen per hari di beberapa negara. Produk pangan tomat dengan kadar vitamin C yang cukup tinggi adalah manisan tomat dengan penambahan gula merah yaitu 12,1 mg (Effendi et al, 2016) dan permen jeli tomat dengan penambahan ekstrak serai yaitu 14,1 mg (Rahim et al, 2019). Kandungan vitamin C pada manisan tomat dan permen jeli tomat belum cukup untuk memenuhi kebutuhan vitamin C per hari di Indonesia./ Tomato is a horticultural plant that grows in Indonesia because it is suitable for the climate in Indonesia. Tomatoes contain lycopene and vitamin C which can contribute to antioxidant activity. The levels of lycopene and vitamin C in tomatoes can be used in food products. Analysis of lycopene can be carried out by means of liquid-liquid extraction and maceration extraction which is then followed by a purification process using the antisolvent crystallization method. The study with rather high lycopene content was conducted by Luxsuwong et al (2014) using maceration extraction method, which obtained 995 g/g of lycopene. Vitamin C analysis can be done by iodimetric titration method and UV-Vis spectrophotometry. The study with higher vitamin C results was conducted by Wibowo et al. (2014) using the iodimetric titration method which obtained 56.94 mg/100 g vitamin C levels. Tomato food product with better lycopene content was tomato juice with 5.62 mg/100 g lycopene (Mendelová et al., 2013) and tomato paste with 180.9 mg/100 g lycopene (Manzo et al., 2018). Tomato juice and tomato paste meet the needs of lycopene in a day in some countries. Tomato food products with rather high vitamin C content are sweetened dried tomatoes with the addition of brown sugar, which is 12.1 mg (Effendi et al., 2016) and tomato jelly candy with the addition of lemongrass extract, which is 14.1 mg (Rahim et al., 2019). Candied tomatoes and tomato jelly candy are not enough to meet the needs of vitamin C in a day in Indonesia.

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