Pendugaan umur simpan sediaan bawang tunggal hitam dengan metode accelerated shelf-life testing (ASLT)

Priadi, Gunawan; Setiyoningrum, Fitri; Afiati, Fifi; Amieni, Hisaqia; Arpah, Muhamad

doi:10.24960/jli.v9i2.5454.79-88

Cited by 3 publications

(2 citation statements)

References 29 publications

(44 reference statements)

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“…The black garlic extraction process causes the bioactive components to be dissolved in the solvent used. The extract preparation only contains bioactive components whose polarity is the same as the solvent used [33]. The antioxidant content of black garlic can decrease during storage.…”

Section: Discussionmentioning

confidence: 99%

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Review: Potential Effect of Black Garlic (Allium sativum L.) as Antioxidant

Riwanti¹,

Ma’arif²

2022

Proceedings of the 2nd International Conference on Education and Technology (ICETECH 2021)

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Black garlic is a fermented garlic product that is heated at a specific temperature and humidity are a certain time without additional treatment. Numerous studies have mentioned that black garlic extract exhibits several capabilities, inclusive of antioxidant, antiallergic, antidiabetic, antiinflammatory, and anticarcinogenic effects. The antioxidant activity of black garlic can be stimulated by the processing method and the condition of the garlic by controlling the temperature and water content. The purpose of this study was to explain the potential of black garlic as an antioxidant based on the IC50 value obtained through the antioxidant activity tests of DPPH, ABTS, and FRAP studied from various research sources that have been carried out. This research method was carried out by searching the literature and obtaining 31 journals from several databases of Researchgate, National Center for Biotechnology Information (NCBI), Multidisciplinary Digital Publishing Institute (MDPI), International Journal of Research and Review (IJRR), Science Direct, and Google. The potential of black garlic as an antioxidant is determined by the IC50 value. The smaller the IC50 value in black garlic products, the higher the antioxidant activity. This review concluded that the antioxidant activity test using the DPPH, ABTS, and FRAP methods showed an increase in the antioxidant activity of black garlic. The results of the antioxidant activity test of black garlic with any method showed a fairly good IC50 value.

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Section: Discussionmentioning

confidence: 99%

“…The high antioxidant and overall phenol content are the functional value of black garlic. This value will not be maximized if the product has been damaged (degradation/degradation of quality) during storage [33].…”

Section: Discussionmentioning

confidence: 99%

Review: Potential Effect of Black Garlic (Allium sativum L.) as Antioxidant

Riwanti¹,

Ma’arif²

2022

Proceedings of the 2nd International Conference on Education and Technology (ICETECH 2021)

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Optimizing s-allyl-cysteine (SAC) content in extract black garlic (Stamilic) for health supplement

Saputra,

Khayrani,

Fauzantoro

et al. 2024

The 7TH BIOMEDICAL ENGINEERING’S RECENT PROGRESS IN BIOMATERIALS, DRUGS DEVELOPMENT, AND MEDICAL DEVICES: The 15th Asian Congre

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The Role of Short-Term Storage on Physicochemical Quality of Black Garlic Bulbs and Peeled Cloves

Akan

2022

Türk Tarım Ve Doğa Bilimleri Dergisi

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Black garlic is produced by fermentation of raw garlic under controlled conditions with high humidity and temperature. To date, many studies have been carried out on processing technology of black garlic but little is known about the storage conditions, which are the main indicators for affecting food quality of black garlic. Also knowing proper storage conditions of black garlic is essential to meet the requirements of global and domestic markets. Therefore, the research aimed to determine the effects of short-term storage periods (21 days) on the physicochemical quality of bulbs and peeled cloves of black garlic during storage at 4 °C and 55-70% relative humidity in the kraft paper bags. During the storage period, soluble solids content, pH, browning intensity (L*), color (a*, b*), titratable acidity (citric and lactic acid), water activity, antioxidant capacity, and total phenolic content were analyzed. As a result, the storage as black garlic bulbs had a positive effect on pH, color (a*), lactic and citric acid. Moreover, antioxidant capacity and total phenolic content were maintained in stored black garlic bulbs during storage period. Storage as peeled clove was only effective on color b* value. In general, this research demonstrated that short-term storage under conducted conditions did not lead to detrimental changes in physicochemical attributes of black garlic. More studies are needed to explain the effects of different storage conditions on the quality of black garlic.

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Pendugaan umur simpan sediaan bawang tunggal hitam dengan metode accelerated shelf-life testing (ASLT)

Abstract: Pendugaan umur simpan sediaan bawang tunggal hitam dengan metode accelerated shelf-life testing (ASLT) Shelf-life prediction of solo black garlic products using accelerated sheft-life testing (ASLT) method

Cited by 3 publications

References 29 publications

Review: Potential Effect of Black Garlic (Allium sativum L.) as Antioxidant

Review: Potential Effect of Black Garlic (Allium sativum L.) as Antioxidant

Optimizing s-allyl-cysteine (SAC) content in extract black garlic (Stamilic) for health supplement

The Role of Short-Term Storage on Physicochemical Quality of Black Garlic Bulbs and Peeled Cloves

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