Abstract
Garlic as feed additives have been widely used to increase animals performance due to it can help absorption process of nutrients so that it can spur animal growth and produce healthy products. Garlic is crushed or damaged easily and when is broken, some of these bioactive sulfur components produce a strong pungent odor. Black garlic is fresh garlic that has been fermented for a period of time. Black garlic is formed through heating and causing the garlic turn to black because of its browning compounds. Black garlic does not exude a strong off-flavor, like fresh garlic because of changes to the compound allicin, which is responsible for its odor. The study was done to measure the nutritional content on black garlic based on different times of heat treatment at 600C. The research design was complete randomized design (CRD) with 4 treatments and 5 replications. The treatments were time of heating; P0 (control, 0 day), P1 (15 days), P2 (30 days) and P3 (45 days) 500 g each. Parameters were moisture content, crude protein, ash, fat and carbohydrate. Data were analysed by analysis of variance, the significant effects were tested by Duncan’s multiple range test. To determine the best time of heating would be tested by Polynomial orthogonal. The results showed that different times of heat treatment significantly (P<0.05) affect nutrition of black garlic. Fifteen days of heating significantly incease moisture content but the moisture content decreased when heating was longer such as for 30 and 45 days. Longer time of heating increased significantly (P <0.05) the protein and fat content of black garlic, while the carbohydrate content significantly decreased (P <0.05). Polynomial orthogonal test resulted that the heating of garlic at 600C for 17 days gives the best nutrient content of black garlic. It was concluded that the length heating of garlic to produce the best nutrition content of black garlic was at a temperature of 600C for 17 days.
Highlights
Pendahuluan Bawang putih (Allium sativum L) adalah tanaman herba semusim berumpun yang bagian bawahnya bersiung-siung, bergabung menjadi umbi besar berwarna putih
The results showed that different times of heat treatment significantly (P
Pengaruh kondisi operasi alat pengering semprot terhadap kualitas susu bubuk jagung
Summary
Karakteristik fisik black garlic yang didperoleh dalam penelitian ini dapat dilihat pada Tabel 1. Dari Tabel 1 terlihat bahwa terjadi beberapa perubahan pada bawang putih selama proses pemanasan. Pemanasan biasanya digunakan untuk meningkatkan kualitas bahan makanan, proses pemanasan akan mempengaruhi warna, tekstur dan rasa, selain itu dapat juga untuk memenuhi beberapa kriteria diantameningkatkan kandungan senyawa ranya warna hitam, tekstur lembut, aktif di dalamnya. Menurut Zhang et rasa yang manis dan tidak al., (2015) selama proses pemanasan mengeluarkan aroma menyengat akan terjadinya perubahan fisikokimia seperti bawang putih segar. Perubahan kandungan nutrisi bawang yang menyatakan bahwa senyawa allin putih. Saat bawang putih segar yang terdapat pada bawang putih dipanaskan maka teksturnya akan bersifat tidak stabil dan mudah lengket seperti jelly, rasanya menjadi menguap. Intensitas aroma pada black garlic menjadi tidak warna kecoklatan akan semakin terlalu menyengat seperti bawang meningkat sejalan dengan lamanya putih segar (Hernawan dan Setyawan, waktu pemanasan (Bae et al, 2014)
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