Effect of Duration and Temperature of Fermentation on Black Garlic Properties

Herlina, Herlina; Lindriati, Triana; Sulistyani, Sulistyani; Yunus, Muhammad; Soekarno, Siswoyo

doi:10.19026/ajfst.17.6033

Cited by 6 publications

(11 citation statements)

References 21 publications

(35 reference statements)

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“…The ash content increase if the concentration of black garlic and STPP increase. The black garlic ash content is 3.15% (Herlina et al, 2019). The black garlic concentration increases from 3% to 6% on average, increasing the crackers ash content by 0.28%.…”

Section: Ash Contentmentioning

confidence: 95%

“…The raw materials were tapioca and wheat flour, added with black garlic and STPP. Black garlic was made based on the processing method used by Herlina et al (2019). Cracker were made by preparing several ingredients: 100 grams of tapioca flour, 100 grams of wheat flour, and black garlic paste (4.98 grams, 9.96 grams, 14.94 grams).…”

Section: Cracker Productionmentioning

confidence: 99%

“…The crackers water content would increase if the black garlic concentration added to the cracker increased. The water content of black garlic is 53.62% (Herlina et al, 2019). Increasing the black garlic concentration can increase the crackers water content because the other ingredients concentration used in production (except STPP) remains the same.…”

Section: Chemical Characteristics Water Contentmentioning

confidence: 99%

“…The highest total polyphenols were found at concentrations of 9% garlic and 0.5% STPP. According to Herlina et al (2019), total black garlic polyphenols ranged from 0.93% to 1.19%.…”

Section: Total Polyphenolsmentioning

confidence: 99%

“…Black garlic shows stronger antioxidant activity compared to raw garlic. According to Herlina et al (2019), the antioxidant activity of fresh garlic processed into black garlic increased from 34.6% to 78.79%. Black garlic can be a natural black coloring in various food products.…”

Section: Introductionmentioning

confidence: 99%

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Study of Cracker Production with the Addition of Black Garlic and Sodium Tripolyphosphate

Herlina,

Yuwanti,

Maulana

et al. 2023

Industria

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This study examines how black garlic and sodium tripolyphosphate (STPP) concentrations effect cracker physical, chemical, and organoleptic characteristics, also determined the black garlic and STPP optimal concentration to produce cracker with desirable quality. A completely randomized design was used, with two factors: black garlic concentration (3%, 6%; 9%) and STPP concentration (0.1%; 0.3%; 0.5%). The test parameters were color (lightness), swelling power, hygroscopicity, water content, ash content, total polyphenols, antioxidant activity, and organoleptic tests (color, flavor, taste, crispiness, and overall). An effectiveness test was conducted to determine the black garlic and STPP right concentration in cracker production. The results showed that the black garlic concentration significantly effected the lightness, swelling power, hygroscopicity, water content, ash content, antioxidant activity, and total cracker polyphenols. STPP concentration significantly effected the cracker ash content. Garlic and STPP concentration had significant organoleptic effects on color preference, flavor, taste, and crispiness. The cracker with a concentration of 3% black garlic and 0.5% STPP were the best and preferred. The effectiveness score was 0.64, with physical characteristics of color lightness 23.39 ± 0.20, swelling power 82.51 ± 0.11%, hygroscopicity 5.07 ± 0.41%, and chemical characteristics of water content 5.83 ± 0.16%, ash content 2.77 ± 0.25%, total polyphenols 0.175 ± 0.001%, antioxidant activity 16.14 ± 0.20. The organoleptic test scores were color 6.00±0.12, flavor 5.60±0.43, taste 5.68±0.31, crispiness 6.92 ± 0.32, and overall 6.28 ± 0.42.

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Section: Ash Contentmentioning

confidence: 95%

Section: Cracker Productionmentioning

confidence: 99%

Section: Chemical Characteristics Water Contentmentioning

confidence: 99%

“…The highest total polyphenols were found at concentrations of 9% garlic and 0.5% STPP. According to Herlina et al (2019), total black garlic polyphenols ranged from 0.93% to 1.19%.…”

Section: Total Polyphenolsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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