Formulation of Black Garlic with the Addition of Propolis in Hard Shell Capsules on Antioxidant Activity and Bioactive Components

Efri Mardawati, Zahra Marina Hakim, Aldila Din Pangawikan, Selly Harnesa Putri

Abstrak


High levels of air pollution can increase free radicals in the body, requiring substances containing antioxidants to neutralize them. Black garlic and propolis are known to have various bioactive components and unique taste characteristics. To facilitate consumption and maintain the purity of the formula, black garlic and propolis are converted into powder form, which is then encapsulated. This study aims to determine the formulation of black garlic powder and propolis powder at certain ratios that will yield black garlic powder and propolis powder capsules with the highest antioxidant activity and bioactive components. Antioxidant activity was tested using the DPPH method, and bioactive content was tested using total phenolic and flavonoid content, along with description of black garlic powder and propolis powder. The analysis was conducted using the One Way ANOVA method followed by Duncan's test at a 95% confidence level. The results showed that certain proportions of propolis powder and black garlic powder could positively influence the percentage of antioxidant activity, total phenolic content, and total flavonoid content. Capsules with a 0:1 ratio of propolis powder to black garlic powder exhibited the highest antioxidant activity at 93.90±0.08%, the highest total phenolic content at 1.701±0.008 mgGAE/g, and the highest total flavonoid content at 6.447±0.029 mgQE/g. The conclusion of this study is that the higher the total phenolic and total flavonoid content, the higher the percentage of antioxidant activity in propolis powder and black garlic powder capsules.

Teks Lengkap:

PDF

Referensi


Wahyudi, C.T., Wijayanti, S.D. and Harijono (2018) ‘Pengaruh konsentrasi media penyalut dan lama ultrasonikasi terhadap ukuran partikel dan aktivitas antioksidan nano ekstrak bawang putih tunggal ( allium sativum l . ) the effect of concentration coating medium and long ultrasonication on particle size and’, Jurnal Pangan dan Agroindustri, 6(3), pp. 8–17.

Susilowati (2019) ‘Aktivitas Ekstrak Etanol Black Garlic Merk A dan B Terhadap Escherichia coli dengan Metode Difusi Sumuran’.

Candra, N.(2019) ‘Penentuan Kadar Fenolik Ekstrak Etanol Black Garlic (Allium sativum L) Berdasarkan Metode Folin – Ciocalteu’, pp. 1–6.

Sadewo, D. (2020) ‘Pengaruh Lama Pemeraman dan Varietas Bawang Putih (Allium Sativum L) Terhadap Karakteristik Kimia dan Aktivitas Antioksidan Black garlic dengan Menggunakan Rice Cooker’.

Shadiqy, M.C.A. (2012) ‘Uji Aktivitas Antioksidan Ekstrak Propolis Trigona sp. Asal Cibubur Menggunakan Metode DPPH (1,1-Diphenyl-2 Picrylhydrazil)’, Kedokterak UIN Jakarta, p. 51. Dapat Diakses pada: https://repository.uinjkt.ac.id/dspace/handle/123456789/34265.

Khairunnisa, K., Mardawati, E. and Putri, S.H. (2020) ‘Karakteristik Fitokimia dan Aktivitas Antioksidan Ekstrak Propolis Lebah Trigona Sp’, Jurnal Industri Pertanian, 2(1), pp. 124–129.

Singh, A., et al. (2019). "Improving the Stability and Bioavailability of Phenolic Compounds through Encapsulation." Food Chemistry, 275, 719-729.

Al-Owaisi, M., Al-Hadiwi, N. and Khan, S.A. (2014) ‘‘GC-MS analysis, determination of total phenolics, flavonoid content and free radical scavenging activities of various crude extracts of Moringa peregrina (Forssk.) Fiori leaves’, Asian Pacific Journal of Tropical Biomedicine. Hainan Medical University, 4(12), pp. 964–970. Dapat Diakses pada: https://doi.org/10.12980/APJTB.4.201414B295.

Pauliuc, D., Dranca, F. and Oroian, M. (2020) ‘‘Antioxidant activity, total phenolic content, individual phenolics and physicochemical parameters suitability for Romanian honey authentication’, Foods, 9(3). Dapat Diakses pada: https://doi.org/10.3390/foods9030306.

Siregar, A.R.S.S. (2020) ‘Uji Aktivitas Antioksidan Ekstrak Daun LIdah Mertua (Sansevieria masoniana Chahin) dengan Metode DPPH (1,1-Difenil-2- Pikrilhidrazil)’, Jurnal Jeumpa, 7(1), pp. 310–318. Dapat Diakses pada: https://doi.org/https://doi.org/10.33059/jj.v7i1.2552.

Anova, Muchtar, dan Kamsina. (2011). Pengaruh Kondisi Penyimpanan Terhadap Pertumbuhan Jamur pada Gambir.

Lu, X. et al. (2017) ‘Composition analysis and antioxidant properties of black garlic extract’, Journal of Food and Drug Analysis, 25(2), pp. 340–349.

Zheng, W. and Wang, S.. (2009) ‘Antioxidant Activity and Phenolic Compounds in Selected Herbs’, J.Agric.Food Chem, 49(11), pp. 5165–5170.

Agustina, E., Andiarna, F. and Hidayati, I. (2020) ‘Uji Aktivitas Antioksidan Ekstrak Black garlic (Black garlic) Dengan Variasi Lama Pemanasan’, Al-Kauniyah:Jurnal Biologi, 13(1), pp. 39–50. Dapat Diakses pada: https://doi.org/doi: 10.15408/kauniyah.v13i1.12114.

Rosyidi, D. et al. (2018) ‘Perbandingan Sifat Antioksidan Propolis pada Dua Jenis Lebah (Apis mellifera dan Trigona sp.) di Mojokerto dan Batu, Jawa Timur, Indonesia’, Jurnal Ilmu dan Teknologi Hasil Ternak, 13(2), pp. 108–117. Dapat Diakses pada: https://doi.org/10.21776/ub.jitek.2018.013.02.5.

Bae, S.E. (2014) ‘Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment’, Lwt, 55(1), pp. 397–402. Dapat Diakses pada: https://doi.org/10.1016/j.lwt.2013.05.006.


Refbacks

  • Saat ini tidak ada refbacks.