AKTIVITAS ANTIOKSIDAN BLACK GARLIC DENGAN VARIASI JENIS BAWANG (Allium sp) DAN LAMA PEMERAMAN

Authors

  • Suwarsih Suwarsih fakultas teknologi dan industry pangan universitas slamet riyadi surakarta
  • Yustina Wuri Wulandari fakultas teknologi dan industry pangan universitas slamet riyadi surakarta
  • Yannie Asrie Widanti fakultas teknologi dan industry pangan universitas slamet riyadi surakarta

DOI:

https://doi.org/10.33061/jitipari.v5i1.3092

Abstract

Black garlic adalah produk fermentasi dari bawang putih yang dipanaskan dengan suhu antara 65 – 80ºC dan kelembapan 70 – 80% dari suhu kamar selama satu bulan. Black garlic  telah diketahui memiliki kandungan antioksidan yang cukup tinggi sehingga bisa menjadi produk baru dari jenis bawang putih yang berfungsi menghambat radikal bebas dalam tubuh. Menentukan jenis bawang yang menghasilkan aktivitas antioksidan lebih tinggi setelah melalui proes pemanasan black garlic. Penelitian ini menggunakan metode rancangan acak lengkap 2 faktorial, dengan faktor pertama adalah waktu perlakuan pemanasan dengan suhu 65-850C, selama 8 hari, 12 hari, 16 hari dan faktor kedua variasi jenis bawang, bawang garlic, bawang kating, bawang lanang. Analisis kimia yaitu aktivitas antioksidan, kadar air, total fenol, gula total dan uji sensoris yaitu tekstur lembut, rasa manis, rasa pahit, flavour bawang, after taste rasa pahit, serta kesukaan keseluruhan. Black garlic yang diperoleh dari penelitian ini memiliki aktivitas antioksidan tertinggi pada perlakuan lama pemeraman 16 hari dengan variasi bawang garlic yaitu memiliki aktivitas antioksidan 69,87%, kadar air sebesar 19,61%, kadar total fenol sebesar 2,67%, kadar gula total sebesar 19,58%, dan dengan uji sensoris tekstur lembut memiliki nilai 2,80, rasa manis 1,96, rasa pahit 2,39, flavour bawang 2,25, serta after taste rasa pahit 1,96, hasil yang banyak disukai oleh konsumen yaitu pada perlakuan lama pemeraman 8 hari menggunakan variasi jenis bawang lanang dengan nilai 2,13.

Kata kunci: Antioksidan, black garlic, bawang.

 

ABSTRACT

 

Black garlic to research this alleged to have antioxidant content a high so that it can become new product of a kind of garlic that serves hinder free radicals in the body. Determine kinds of onion that produces antioxidant activity higher after going through proes warming black garlic. This study design random use of complete two factorials, by a factor first long warming 65-850c, with the temperature treatment as long as 8, 12, 16 day and the second variation kinds of onion, onions garlic, onions kating, whole onions. Chemical analysis, the antioxidant activity, water level, total phenol, sugar total and the sensory a creamy texture, sweet taste, bitter taste, berlainan onions, after taste bitter, and the favorite. The yield black garlic of the study these that have the highest antioxidant activity obtained from old treatment being handed out warm 16 day with the variation of onions garlic having the same antioxidant activity 69,87% , the moisture content of as much as 19,61% , the nature of all that the total phenol as much as 2,67 % , the action of sugar the total as much as 19,58 % , and by test sensory a creamy texture having the value of the 2,80, a sweet taste 1,96 , a bitter taste 2,39 , flavour onions 2,25 , as well as after taste was a bitter taste 1,96 , a series of poor results much liked by the consumer such it will be on a treatment long warm 8 day employing variations kinds of whole onion with a value of up 2,13.

Keywords: Antioxidant, black garlic, onions

References

Abusufyan, H. (2012). Bawang putih hitam. http://megicblackgarlic.com/1012/12/manfaat bawang putih - hitam .html. (diakses pada 14 September 2018).

Amagase, H. (2006). Clarifying the real bioactive constituents of garlic. Journal of Nutrition, 136, 716-725.

Bailon, M. T. & Santos, B. (2003). Polyphenols extraction from foods: Methods in polyphenols analysis. Cambridge, UK: Royal Society of Chemistry.

Baynes, J.W., (2005). The Maillard reaction: Chemistry biochemistry and implications. UK: Cambridge. The Royal Society of Chemistry pp.

Choi, D.J., Lee, S.J., Kang, M.J., Cho, H.S., Sung, N.J. & Shin, J.H. (2008). Physicochemical characteristics of black garlic (Allium sativum L.). Journal of Korean Social Food Science Nutrition,37, 465–471.

Handayani, S. N., Lidya, C.B., Diana, P. A. & Hesti, N. P. (2018). Isolasi Senyawa Polifenol Black Garlic Dan Uji Toksisitasnya Terhadap Larva Udang (Artemia salina Leach). Jurnal Ilmu Kefarmasian Indonesia, 16(2), 145-149.

Il Sook Choi, Han Sam Cha and Young Soon Lee., 2014. Physicochemical and Antioxidant Properties of Black Garlic, Korea: Department of Food and Nutrition, Kyung Hee University. Molecules

Shin, J.H., Choi, D.J., Chung, M.J., Kang, M.J. & Sung, N.J. (2008). Changes of physicochemical components and antioxidant activity of aged garlic at different temperatures. Journal of Korean Social Food Science Nutrition, 37, 1174–1181. doi: 10.3746/jkfn.2008.37.9.1174.

Wang, D., Feng, Y., Liu, J., Yan, J., Wang, M., Sasaki, J. & Lu, C. (2010). Black garlic (Allium sativum) extracts enhance the immune system. Medical and Aromatic Plant Science and Biotechnology, 4(1), 37-40.

Zhafira, R. (2018). Pengaruh lama aging terhadap sifat fisik, kimia, dan aktivitas antioksidan produk black garlic (Skripsi). Universitas Brawijaya, Malang.

Downloads

PlumX Metrics

Published

2020-02-13

How to Cite

Suwarsih, S., Wulandari, Y. W., & Widanti, Y. A. (2020). AKTIVITAS ANTIOKSIDAN BLACK GARLIC DENGAN VARIASI JENIS BAWANG (Allium sp) DAN LAMA PEMERAMAN. JITIPARI (Jurnal Ilmiah Teknologi Dan Industri Pangan UNISRI), 5(1), 67–78. https://doi.org/10.33061/jitipari.v5i1.3092

Issue

Section

Artikel

Most read articles by the same author(s)

1 2 3 > >>