*2.9. Organoleptic Test*

The organoleptic test was performed to determine sensory properties of tomato preferred by the panelists. The quality parameters tested were color, glossy, skin appearance, texture, and aroma. The scoring methods (1–5 score) were used for all parameters. In this test, the coated and non-coated tomato stored after 9 days was chosen because it reflects the optimum condition of tomatoes after storage. A total of 120 semi-trained panelists participated in the organoleptic test. The Hedonic Scale Scoring method (preference test) with a scale ranging from 1 (strongly disliked) to 7 (strongly liked) was used for the organoleptic test.

### *2.10. Extraction of Tomatoes*

A 50 g piece of tomato was sliced and blended for 30 s. Then, 50 g of distilled water was added as a solvent for extraction. The extraction process was conducted using a beaker with a magnetic stirrer for 3 h. Then, the tomato slurry was filtered using a smooth fabric cloth. Finally, the filtrate was collected and freeze-dried for 72 h. A 0.25 g freeze-dried sample was diluted in 25 mL of distilled water for analysis.

### *2.11. Qualitative Analysis*

Qualitative analysis was performed for phytochemicals, such as alkaloids, saponin, tannin, and cardiac glycoside. In addition, reducing sugar was also examined qualitatively. The result is expressed as a numbering scale. The highest number represents the highest content of phytochemicals and reducing sugar in the sample, as indicated by the strong color intensity formed by the chemical reaction.

### *a. Alkaloids*

In brief, 1 mL of extract was placed in a test tube. Then, 1 mL of chloroform containing one drop of ammonia and five drops of5MH2SO4 was added. The tube was then vortexed, and the mixture was pipetted into two spot plates with three drops for each spot. Finally, the Mayer and Wagner reagents were added to spot plates I and II. For spot plate I, the result is positive if the white color is formed. Meanwhile, the brown color indicates a positive test result for spot plate II [23].

### *b. Saponin and Tannin*

Two test tubes were prepared with 3 mL of extract added for each tube. For the saponin test, the test tube was vertically sonicated for 10 s and let rest for 10 min. The existence of saponins in the extract can be observed from the presence of a stable foam. Meanwhile, the test tube was heated for 10 min for the tannin test, and 5 mL of FeCl3 solution was added. If the sample contains tannin, the solution will turn to dark blue color [23].

### *c. Cardiac glycoside and reducing sugar*

Briefly, 1 mL of extract was placed in a test tube, and 1 mL each of Fehling A and Fehling B were added. The tube was then vortexed and heated for 10 min in a water bath. The resulted color was observed visually [23]. Meanwhile, for reducing sugar, a similar sample volume was added to 2 mL of Benedict reagent, and then the mixture was boiled for 5 min in the water bath. The brick-red cuprous oxide precipitate will be observed [24].
