Abstract:
The quality of vegetables influence by physical and chemical factors, such as
leave damages, content of vitamins, polyphenols, and pesticide residuals. The secondary
metabolic of vegetables like vitamin C and polyphenols are potential antioxidant,
scavenge free radicals. Synthetic of this metabolic mfluence by genetics, geographic,
environment, nutrition (kinds of fertilizer), and cultivating factors. The main of this study
were (1) to compare the levels of vitamin C, total phenolics, and antioxidant activity of
chinesse mustard (Brassica chinensis) cultivated use two FPE (fennented plant extract)
and two controls; (2) to compare effectivity of FPE fresh and dry neem leaves as natural
biocontrols and increase antioxidant levels of chinesse mustard. Yodimethric method
used to measure levels of vitamin C. Total phenolics measured by folin-ciocalteau
methods. Measurement of antioxidant activity based of inhibition of linoleic acid
oxidation. Chinesse mustard cultivated of FPE dry neem leaves (MK) contained biggest
levels of vitamin C (69,91 mg/lOOg), total phenolics (603,77 mg/lOOg), antioxidant
activity (74,85%), and lowest of cleaves damage (85,055%). The lowest levels of vitamin
C (63,0 mg/lOOg), total phenolics (490, 87 mg/lOOg), and antioxidant activity (62,66%)
in chinesse mustard of Pasar Pagi Arengka.
