CHARACTERIZATION AND ANALYSIS OF THE CONDITIONS OF BLACK GARLIC PRODUCTION OPERATIONS
Black garlic is one of the processed garlic products made by the fermentation process. The purpose of making black garlic is to increase the economic value and increase the consumption of garlic, because consumption actually increases the consumption of garlic. The advantage of black garlic is that...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/50802 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Black garlic is one of the processed garlic products made by the fermentation process. The purpose of making black garlic is to increase the economic value and increase the consumption of garlic, because consumption actually increases the consumption of garlic. The advantage of black garlic is that it can be enjoyed directly because it has a sweet taste, is not suitable, and has a chewy texture like jelly, besides that it also has a low water content while black garlic has a longer shelf life. Processing with improper operating conditions can cause a bitter taste or texture that is too soft, or there may be damage to black garlic thereby reducing the quality of the black garlic otherwise it will produce odors during the process. Therefore, the purpose of this research is to produce and produce products using a volatile condensation system. Process evaluation will be carried out by determining the right fermentation conditions with the specified parameters namely, operating temperature and fermentation time to produce the expected black garlic. Product evaluation will be done through analysis of the characteristics of black garlic.
Based on the results of experiments, fermented garlic will change color to black and the texture becomes more complicated, chemical changes occur also occur in water content and increase in mineral content and reducing sugar content. The optimal time of fermentation process of garlic to black garlic is best done at an operating temperature of 78oC for 7 days with the resulting characteristics is the antioxidant content 34.64 ± 0.04 mg GAE / g, reducing sugar content 24.43 ± 0.08% , moisture content 24.56 ± 1.79%, elasticity value of 24161.63, and black quality black garlic produced with L *, a *, b * values of 4.3; 69.5; and 8.65.
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