Production of Black Garlic From Local Garlic Varieties of Lumbu Hijau at Various Aging

Abstract

The purpose of this study was to determine the effect of aging times on the physical, chemical, and bioactive characteristics of black garlic from a local garlic (Lumbu Hijau) variety and determine the appropriate aging time for the production of black garlic with good properties. This study used a single completely randomized design (CRD), namely aging time (7 days, 14 days, and 21 days) with three replications for each treatment. The results of the analysis showed that the aging time used in the manufacture of black garlic from local Lumbu Hijau garlic varieties significantly affected the color intensity, water content, protein content, fat content, ash content, carbohydrate content, total reducing sugar, total phenol, and antioxidant activity (p ≤ 0.05). The appropriate aging time for the production of black garlic from the local Lumbu Hijau garlic variety is 14 days, which gives a yield of 80.81%; texture of 8.90 g /5 mm; color intensity 0.52%; water content 61.77%; protein content 16.65%; fat content of 1.28%; ash content 4.05%; carbohydrate content of 29.82%; reducing sugar 3.94%; total titrated acid (TTA) of 0.26%; acidity (pH) 3.01; total phenol 0.91%; and antioxidant activity 61.62%. It can be concluded that the production of black garlic from Lumbu Hijau offers good potential for development because processed fresh garlic to black garlic increased antioxidant activity. The next step needs to be a diversification of the processed food products made from black garlic derived from Lumbu Hijau.