JAFT • pISSN 2355-9152 • eISSN 2614-7076 • Member of CrossRef®
skip to main content

Aging process of black garlic using natural material as spontaneous fermentation medium

*Satria Bhirawa Anoraga orcid scopus  -  Universitas Gadjah Mada, Indonesia
Anjar Ruspita Sari  -  Universitas Gadjah Mada, Indonesia
Iman Sabarisman  -  Universitas Gadjah Mada, Indonesia
Jumeri Wikarta  -  Universitas Gadjah Mada, Indonesia
Open Access Copyright 2022 Journal of Applied Food Technology

Citation Format:
Abstract

This research aims to produce black garlic using various material such as clay chamber (kendil), bamboo chamber (besek), banana leaves, and aluminium foil. Single garlic var lanang (Allium sativum Var. Solo garlic) were cleaned up, weighed, covered by banana leaves, then put in clay chamber and bamboo chamber. Garlic were covered by alluminium foil used as control. All samples were aged using rice warmer in 60-70oC for 20 days. Brix(%) was measured using hand refractometer and antioxidant activity content was analyzed using 2, 2, diphenyl-1-picrylhydrazil (DPPH) assay. Result shows significant differences (P<0.05) on brix in obtained black garlic using clay chamber, bamboo chamber, and alluminium foil resulting a value of 5.2, 6.2 and 4˚Brix, respectively. Antioxidant activity content of black garlic were 60.5±0.156, 62,52±0,226 and 52.81±0.381% for clay chamber, bamboo chamber and alluminium foil, respectively, resulting the significant differences (P<0.05) among treatments. The antioxidant activity and brix of black garlic with bamboo chamber (besek) was significantly higher (P<0.05) than others. This result may provide beneficial information to home industry that produce black garlic for herbal food.

Fulltext View|Download
Keywords: aged process, black garlic, functional food, herbal, spontaneous fermentation.

Article Metrics:

  1. Anoraga S.B., N. Bintoro. 2020. The effect of packaging and storage method on Snake fruit (Salaccaedulis Rainw.) quality. IOP Conf. Ser.: Earth Environ. Sci. 475 012022. DOI: 10.1088/1755-1315/475/1/012022
  2. Bae S.E., Cho S.Y., Won Y.D., Lee S.H., Park H.J. 2012. A Comparative Study of The Different Analytical Methods for Analysis of S-allyl cysteine in Black Garlic by HPLC. LWT – Food Science and Technology, 46: 532-535. https://doi.org/10.1016/j.lwt.2011.11.013
  3. Bae, S.E., S.Y. Cho, Y.D. Won, S.H. Lee, H.J. Park. 2014. Changes In S-Allylcysteine Contents and Phsicochemical Properties of Black garlic During Heat Treatment. LWT–Food Science and Technology, 55:397- 402. https://doi.org/10.1016/j.lwt.2013.05.006
  4. Buckle, K.A., R.A. Edward, G.H. Fleet dan M. Wooton. 2009. Food Science. Transleted by Hari Purnomo and Adiono. UIPress, Jakarta. (In Bahasa Indonesia)
  5. C. Chanjaya, N.M.P, Susanti, N.P.E. Leliqia. 2014. The Effect of Fermentation Time on Antioxidant Activity of Local Kombucha Drinks in Bali with Gambir Product Substrate. Jurnal Farmasi Udayana, 3(1):116-119. (In Bahasa Indonesia)
  6. Chessa U.T., Ruth Chrisnasari, Ardhia Dheasy Rosita Dewi. 2020. Effect of Processing on Functional Value Garlic (Allium sativum). KELUWIH: Jurnal Sains dan Teknologi, 1(1): 1-14. (In Bahasa Indonesia)
  7. Gia Buu Tran, Tan Viet Pham, Ngoc Nam Trinh. 2019. Black Garlic and Its Therapeutic Benefits. IntechOpen, 85042. DOI: 10.5772/intechopen.85042
  8. Hardiyanti R., Sari A.R., D.I. Norsita, W.F. Bachtiar. 2020. The Effect of Garam Masala Levels Addition on Chocolate Based Functional Beverage. Journal of Applied Food Technology, 7(1): 05–08. https://doi.org/10.17728/jaft.7132
  9. J. Wibawanti, Z. Zulfanita, D. Runanto. 2019. The Antioxidant Activity of Yogurt Drink by Mangosteen Rind Extract (Garcinia mangostana L.). Journal of Applied Food Technology, 6(1): 15-18. https://doi.org/10.17728/jaft.4267
  10. Lin C.H., Wei Y.T., Chou C.C. 2006. Enhenced antioxidative activity of Soyaben Koji prepared with various filamentous fungi. Food Microbiol, 23:628–633. DOI: 10.1016/j.fm.2005.12.004
  11. Marwati, Amidi. 2018. Effect of Cultural, Perceptions, and Trust in Decision Purchase of Herbal Medicines. Jurnal Ilmu Manajemen, 7(2): 168-180. (In Bahasa Indonesia)
  12. Mohammad Molaveisi, Adel Beigbabaei, Ehsan Akbari, Mostafa Shahidi Noghabi, Morteza Mohamadi. 2019. Kinetics of temperature effect on antioxidant activity, phenoliccompounds and color of Iranian jujube honey. Heliyon 5 e01129. https://doi.org/10.1016/j.heliyon.2019.e01129
  13. Morales F.J., Babel M. B. 2002. Antiradical Efficiency of Mailard Reaction Mixtures in A Hydrophilic Media. J. Agric and Food Chem, 50: 2788-2792. DOI: 10.1021/jf011449u
  14. Novita, Wulandari Aruben, Dyah Hesti Wardhani. 2011. Improvement of Phenolic Compounds and Antioxidant Concentration from Dedak by Fermentation. Technical Report. Diponegoro University. (In Bahasa Indonesia)
  15. Pribadi, Ekawaskita R. 2009. Supply and Demand for Indonesian Medicinal Plants and the Direction of the Research and Development. Jurnal Perspektif, 8(1): 52-64. (In Bahasa Indonesia)
  16. Ryszard Amarowicz. 2009. Antioxidant activity of Maillard reaction products. Eur. J. Lipid Sci. Technol. 111: 109–111
  17. Sari A.R., Hardiyanti R. 2013. Antioxidant Level and Sensory of Dragon Fruit (Hylocereus undatus) Peel Tea Infusion Made by Partially Fermented Process. Agroindustrial Journal, 2(1), 63–68
  18. Zhafira Rouzni. 2018. Effect of Aging Time on Physical, Chemical, and Antioxidant Activity of Single Clove Black Garlic Product. Jurnal Pangan dan Agrindustri, 6(1): 34-42. http://dx.doi.org/10.21776/ub.jpa.2018.006.01.5. (In Bahasa Indonesia)
  19. Zhang X., N. Li, X. Lu, P. Liu, X. Qiao. 2015. Effects of Temperature on the Quality of Black Garlic. Journal Science Food Agricultural. 96: 2366– 2372. https://doi.org/10.1002/jsfa.7351

Last update:

No citation recorded.

Last update:

No citation recorded.

slot gacor slot