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Antioxidant, Discoloration, Reducing Sugar, Free Amino Acids Profiling Of Black Garlic Processed On Electric Rice-Cooker

Indonesian Food Science and Technology Journal · Vol. 8 No. 1 (2024) · hlm. 43–51

DOI
10.22437/ifstj.v8i1.32730
ISSN
2615-367X
Terbit
2024-12-28
Penerbit
Department of Technology of Agricultural product (THP) Jambi University
Bahasa
en
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

Black garlic is garlic processed by heating at a controlled temperature and humidity. The heating process of black garlic is garlic processed by heating at controlled temperature and humidity. Black garlic can be prepared in an electric rice cooker, but information is limited. The purpose of this study was to determine the color, pH, water content, antioxidant activity, flavonoids, phenolics, reducing sugar, and free amino acids of black garlic that were processed in an electric rice cooker during the heating time. The production of black garlic in this study uses an electric rice cooker. As for heating black garlic with an electric rice cooker using a temperature of 71-74 0C, RH 44-48%, and for 24 days. Heating time used for black garlic production was 0, 6, 12, 18, and 24 days. This study used a randomized block design. Black garlic cooked in an electric rice cooker during the heating time showed a darker color change towards browning and decreased water content and pH. Antioxidant activity, total flavonoids, phenolics, reducing sugar and free amino acids black garlic increased and 24 days heating time had the highest antioxidant potential. The Maillard reaction of black garlic has a higher antioxidant potential and darker discoloration than garlic.

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  • Universitas Halu Oleo
  • State University of Semarang
  • Universitas Airlangga
  • Cenderawasih University
  • Universitas PGRI Semarang
  • Universitas Negeri Surabaya
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Rekan penulisOrganisasiArtikel bersama
Kartono KartonoUniversitas Airlangga5
Purwanto PurwantoCenderawasih University4
Ian YuliantiAfiliasi tidak diketahui3
Sri HartatiAfiliasi tidak diketahui3
Djoko PurnomoUniversitas PGRI Semarang3
Endang SusilaningsihState University of Semarang2
Hardi SuyitnoAfiliasi tidak diketahui2
Bambang SubaliAfiliasi tidak diketahui2
Lukky FadillahAfiliasi tidak diketahui2
Mohammad Hamidi MasykurAfiliasi tidak diketahui2
Fida Nabilah TaufiqAfiliasi tidak diketahui2
Ani RusilowatiState University of Semarang2
Suharto LinuwihAfiliasi tidak diketahui2
Edwin Adrianta SurijahAfiliasi tidak diketahui2
Slamet MinardiAfiliasi tidak diketahui2
Sumani SumaniAfiliasi tidak diketahui2
Suhartini SuhartiniAfiliasi tidak diketahui2
R DesrinaAfiliasi tidak diketahui2
Wa Ode PilianaUniversitas Halu Oleo1
Nurdiana NurdianaAfiliasi tidak diketahui1
Dahlan DahlanAfiliasi tidak diketahui1
La Ode AhmadUniversitas Halu Oleo1
Maulady An Nurul IslamiAfiliasi tidak diketahui1
Andri Jaya KesumaAfiliasi tidak diketahui1
Ananda PramuditaAfiliasi tidak diketahui1
Budi JatmikoUniversitas Negeri Surabaya1
Amiruddin TakdaUniversitas Halu Oleo1
Isnawati IsnawatiAfiliasi tidak diketahui1
Nasrun BaluluAfiliasi tidak diketahui1
Zulkifli AhmadAfiliasi tidak diketahui1
Iqbal LimatahuAfiliasi tidak diketahui1
Muhammad Lutfi AminAfiliasi tidak diketahui1
Zulfa ZulfaAfiliasi tidak diketahui1
Adi Nur CahyonoAfiliasi tidak diketahui1
Sarwi SarwiAfiliasi tidak diketahui1
Shara Marsita MirdamiwatiAfiliasi tidak diketahui1
Eris Fahmi RahmawanAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/ifstj/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Antioxidant, Discoloration, Reducing Sugar, Free Amino Acids  Profiling  Of Black Garlic Processed On Electric Rice-Cooker </dc:title>
	<dc:creator xml:lang="en">Nur, Alfi</dc:creator>
	<dc:creator xml:lang="en">Supriyadi, Supriyadi</dc:creator>
	<dc:creator xml:lang="en">Santoso, Umar</dc:creator>
	<dc:subject xml:lang="en">black garlic; electric rice cooker; free amino acids ; reducing sugar</dc:subject>
	<dc:description xml:lang="en">Black garlic is garlic processed by heating at a controlled temperature and humidity. The heating process of black garlic is garlic processed by heating at controlled temperature and humidity. Black garlic can be prepared in an electric rice cooker, but information is limited. The purpose of this study was to determine the color, pH, water content, antioxidant activity, flavonoids, phenolics, reducing sugar, and free amino acids of black garlic that were processed in an electric rice cooker during the heating time. The production of black garlic in this study uses an electric rice cooker. As for heating black garlic with an electric rice cooker using a temperature of 71-74 0C, RH 44-48%, and for 24 days. Heating time used for black garlic production was 0, 6, 12, 18, and 24 days. This study used a randomized block design. Black garlic cooked in an electric rice cooker during the heating time showed a darker color change towards browning and decreased water content and pH. Antioxidant activity, total flavonoids, phenolics, reducing sugar and free amino acids black garlic increased and 24 days heating time had the highest antioxidant potential. The Maillard reaction of black garlic has a higher antioxidant potential and darker discoloration than garlic.</dc:description>
	<dc:publisher xml:lang="en">Department of Technology of Agricultural product (THP) Jambi University</dc:publisher>
	<dc:date>2024-12-28</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://online-journal.unja.ac.id/ifstj/article/view/32730</dc:identifier>
	<dc:identifier>10.22437/ifstj.v8i1.32730</dc:identifier>
	<dc:source xml:lang="en">Indonesian Food Science and Technology Journal; Vol. 8 No. 1 (2024): Volume 8 Number 1, December 2024 |IFSTJ| ; 43-51</dc:source>
	<dc:source>2615-367X</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/ifstj/article/view/32730/19676</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2024 Indonesian Food Science and Technology Journal</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>