PERFORMANCE COMPARISON OF CONTROLLED AND UNCONTROLLED OF BLACK GARLIC PRODUCTION OPERATIONS

• Main Author: Fuji Daryanti, Deani
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/48648
• Institution: Institut Teknologi Bandung

Garlic (Allium Sativum L.) has a distinctive aroma and pungent and spicy taste when consumed directly. Currently, garlic is being developed into another product, namely black garlic. Black garlic is fermented garlic through a heating process at high temperatures and high humidity, so that the color of the garlic turns black and the texture becomes elastic. The purpose of this study is to evaluate uncontrolled processes in black garlic production by comparing the performance of controlled processes based on parameters of temperature, humidity, fermentation time and characterization of the resulting black garlic products. Fermentation is carried out using a rice cooker for 4-21 days in warm mode temperature. Sampling is carried out for 3-4 days and the analysis of catechismisation consists of water content, reducing sugar content and antioxidant content. The results of this study indicate that the fermentation process of garlic using a rice cooker or fermenter produces an inverse relationship between temperature and humidity. Then, the effect of the fermentation process treatment has a significant effect on increasing and decreasing water content, reducing sugar content, and antioxidant content. While fermentation time has a significant effect on water content, but not so significantly on reducing sugar content and antioxidant content. To produce the best black garlic products, the fermentation process is carried out using a rice cooker for 14 days. This is indicated by the black garlic water content value of 39.26%, reducing sugar content of 25.28% -b / b, and antioxidant content of 31.92 mg GAE / g.