Pengaruh Lama Pemanasan Proses Fermentasi Terhadap Kadar Fenolik Total Dan Aktivitas Antioksidan Bawang Hitam

Solichah, Alfiatus; Herdyastuti, Nuniek

doi:10.26740/ujc.v10n3.p280-287

Cited by 2 publications

(2 citation statements)

References 21 publications

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“…The macerated samples were filtered using a Buchner funnel. The obtained filtrate was evaporated using a vacuum rotary evaporator at a temperature of ± 40 °C [11].…”

Section: Methodsmentioning

confidence: 99%

The Effect of Drying Time on the Antioxidant Properties of Single Black Garlic Powder

Sari,

Herdyastuti

2024

J. Pijar.MIPA

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Black garlic is a processed product derived from fresh garlic that generally has a taste and aroma that is less preferred. A drying process is employed to increase the attractiveness of consuming black garlic. This study aims to assess the impact of the drying time on the antioxidant activity and content of antioxidant compounds such as phenolics, flavonoids, and tannins in single black garlic. The drying time is expected to yield a single black garlic powder that is more convenient for consumption, whether in capsule form or as an addition to food products. With low moisture content, single black garlic powder has a longer shelf life and high antioxidant activity, potentially commanding a higher market value. In this research, the drying time was carried out on a single black garlic using an oven for 6, 12, 18, and 24 hours. The analysis of the total phenolic content (TPC), entire tannin content (TTC), and total flavonoid content (TFC) was determined using a Uv-Vis spectrophotometer, and each component was measured concerning gallic acid equivalent for TPC, quercetin for TFC, and tannic acid for TTC. Antioxidant activity was determined using the DPPH method, and the outcomes were expressed as IC50 values. The research shows that the extended drying time leads to an augmentation of the antioxidant compound in black garlic. Drying for 24 hours produces significant outcomes, showing potent antioxidant activity with an IC50 value of 37,019 ppm (powerful antioxidant category), total phenolic content value is 44,785 ± 0,033 mgGAE/g, total flavonoid content value is 32,033 ± 0,008 mgQE/g, and total tannins content value is 74,884 ± 0,057 mgTAE/g. Statistical analysis using a one-way ANOVA showed a significant influence of drying time on TPC, TFC, and TTC (p < 0,05). The longer the drying time, the higher the antioxidant activity and the content of compounds acting as antioxidants in black garlic powder.

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“…The macerated samples were filtered using a Buchner funnel. The obtained filtrate was evaporated using a vacuum rotary evaporator at a temperature of ± 40 °C [11].…”

Section: Methodsmentioning

confidence: 99%

The Effect of Drying Time on the Antioxidant Properties of Single Black Garlic Powder

Sari,

Herdyastuti

2024

J. Pijar.MIPA

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“…Free radicals that play a role in biological processes will involve reactive oxygen species (ROS) and reactive nitrogen species (RNS) (Stanković & Radovanović, 2012). When free radicals react with cells in the body, these reactions will cause an unwanted disease, such as diabetes mellitus, neurodegenerative disorders such as Alzheimer's and Parkinson's, can cause cardiovascular diseases such as atherosclerosis and hypertension (Kurnia & Taufikurohmah, 2017). The concentration of ROS can be controlled and balanced by the production of antioxidants, when endogenous antioxidants in the body are not balanced and insufficient in dealing with oxidative stress that occurs, exogenous antioxidants and natural antioxidants are needed.…”

Section: Introductionmentioning

confidence: 99%

Study of Indonesian Stingless Bee Propolis Potential as Antioxidant: a Review

Yanti,

Kustiawan

2023

JFSP

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Indonesia is known have rich biodiversity, one of that is propolis. Propolis was an abundance bee product, especially from stingless bee species. Propolis has been known to have various health benefits, such as antioxidant and can maintain the immune system. However, comprehensive information regarding this potential is not widely known. The purpose of this study was to determine the potential of propolis Trigona sp. as an antioxidant from Indonesia. This study uses a screening method in journals that have been found through the search systems of Google Scholar, PubMed, Scopus and Garuda. Classification of data was based on inclusion and exclusion by selecting research journals that do not meet the criteria. The results of the screening that have been carried out show that the flavonoid and phenolic compounds present in the propolis Trigona sp. has potential as an antioxidant. The flavonoid and phenolic compounds contained in the propolis Trigona sp. has an important role in absorbing free radicals and has the potential to be developed as a product.

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Pengaruh Lama Pemanasan Proses Fermentasi Terhadap Kadar Fenolik Total Dan Aktivitas Antioksidan Bawang Hitam

Cited by 2 publications

References 21 publications

The Effect of Drying Time on the Antioxidant Properties of Single Black Garlic Powder

The Effect of Drying Time on the Antioxidant Properties of Single Black Garlic Powder

Study of Indonesian Stingless Bee Propolis Potential as Antioxidant: a Review

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