Karakteristik Fisik, Sensoris, dan Bioaktif Produk Black Garlic dengan Pra-Perlakuan (Pembekuan dan Gelombang Mikro) dan Waktu Aging

Abstract

Black garlic (BG) is a product made from garlic that is given an aging process resulting in changes in color and content. In this study, pretreatment was carried out on garlic in the form of microwave and freezing to cut the time needed for the aging period and measure the changes that occur in the form bioactive characteristics consisting of TPC (total phenolic content), antioxidant activity of DPPH and FRAP methods, physical characteristics consisting of texture and brightness, and sensory characteristics in the form of scoring tests of 3 attributes namely color, taste, and texture. The samples used were divided into 6 groups: without pretreatment 6 days and 12 days, microwave pretreatment 6 days and 12 days, and freezing pretreatment 6 days and 12 days. The result of antioxidant and physical characteristics will be analyzed using ANOVA and the result of sensory characteristics will be analyzed using chi-square. Both data were analyzed using the SPSS program and shown using a table or chart. The results showed that microwave pretreated BG had the highest TPC (3,692 mg GAE/g) and antioxidant activity (8,134 mM TE/g and 2149.03 mM TE/g), and the hardest texture (37.5 g/mm). The brightness test showed that pretreatment and aging period did not affect the brightness of black garlic. Testing the sensory characteristics of color attributes is not affected by the aging period and pretreatment, while the taste and texture attributes are influenced by the aging period and are not affected by pretreatment.