Ethanolic Extract of Black Garlic: An Evaluation on Physical Characteristics and Antioxidant Activity as Herb Products Feedstock

Nadhira Shobah Afuwwu, Efri Mardawati, Yeyen Nurhamiyah

Abstrak


Garlic (Allium sativum) is a rapidly growing crop in Indonesia, with production reaching approximately 30,194 tonnes in 2022. The heating process converts allicin into antioxidant compounds such as S-allylcysteine (SAC), especially in black garlic. This study was conducted descriptively and aims to determine the physical characterisation, antioxidant activity and viscosity of black extract with ethanol solvent. In the research conducted, it can be seen that the IC50 value is 134.37 ppm. In addition, black garlic extract has a viscosity of 8838 mPa.s which indicates that the black garlic extract has a thick viscosity. The yield can be said to be good if the value is 10%, while the black garlic extract has a yield of 43% which indicates that the ethanol solvent is effective for black garlic extraction.


Teks Lengkap:

PDF

Referensi


E. Agustina, F. Andiarna, and I. Hidayati, “Uji Aktivitas Antioksidan Ekstrak Bawang Hitam (Black Garlic) Dengan Variasi Lama Pemanasan,” Al-Kauniyah J. Biol., vol. 13, no. 1, pp. 39–50, 2020, doi: 10.15408/kauniyah.v13i1.12114.

S. Kimura, Y. C. Tung, M. H. Pan, N. W. Su, Y. J. Lai, and K. C. Cheng, “Black garlic: A critical review of its production, bioactivity, and application,” J. Food Drug Anal., vol. 25, no. 1, pp. 62–70, 2017, doi: 10.1016/j.jfda.2016.11.003.

L. Bayan, P. H. Koulivand, and A. Gorji, “Garlic: a review of potential therapeutic effects,” Avicenna J. phytomedicine, vol. 4, no. 1, p. 1, 2014.

X. Lu, N. Li, X. Qiao, Z. Qiu, and P. Liu, “Composition analysis and antioxidant properties of black garlic extract,” J. Food Drug Anal., vol. 25, no. 2, pp. 340–349, 2017, doi: 10.1016/j.jfda.2016.05.011.

A. Saputra, F. Arfi, and M. Yulian, “Literature Review: Analisis Fitokimia Dan Manfaat Ekstrak Daun Kelor (Moringa oleifera),” Amina, vol. 2, no. 3, pp. 114–119, 2020, [Online]. Available: https://journal.ar-raniry.ac.id/index.php/amina/article/view/1220

Ziana Warsani, “Potensi Nanoteknologi dalam Membangun Ketahanan Pangan,” J. TAMPIAS, vol. 1, no. 01, pp. 7–13, 2022.

A. D. Irwinsyah, J. R. Assa, and Y. Y. E. Oessoe, “Analisis Aktivitas Antioksidan Dengan Metode Dpph Serta Tingkat Penerimaan Kopi Arabika Koya,” Tjyybjb.Ac.Cn, vol. 3, no. 2, pp. 58–66, 2019, [Online]. Available: http://www.tjyybjb.ac.cn/CN/article/downloadArticleFile.do?attachType=PDF&id=9987

T. G. M. Van De Ven, The flow of suspensions, vol. 6, no. 4. 2000. doi: 10.1002/pc.750060405.

C. Anam, “Extraction of ginger oleoresin (Zingiber officinale) study of material size, solvent, time and temperature,” J. Pertan. MAPETA, vol. 12, no. 2, pp. 101-110 (in Indonesian), 2010.

I. S. Choi, H. S. Cha, and Y. S. Lee, “Physicochemical and antioxidant properties of black garlic,” Molecules, vol. 19, no. 10, pp. 16811–16823, 2014, doi: 10.3390/molecules191016811.

K. S. Sasmitaloka, S. M. Widayanti, I. Mulyawanti, and E. S. Iriani, “Physicochemical and antioxidant characteristics of black garlic from indigenous Indonesian garlic,” IOP Conf. Ser. Earth Environ. Sci., vol. 1041, no. 1, 2022, doi: 10.1088/1755-1315/1041/1/012004.

T. Ahmed and C. K. Wang, “Black garlic and its bioactive compounds on human health diseases: A review,” Molecules, vol. 26, no. 16, 2021, doi: 10.3390/molecules26165028.


Refbacks

  • Saat ini tidak ada refbacks.