Aplikasi Ekstrak Tanaman Terfermentasi Mimba Segar Dan Kering Sebagai Bio Kontrol Alami Untuk Meningkatkan Kandungan Antioksidan Pada Sawi (Brassica Chinensis)

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.