Zhafira, Rouzni (2017) Pengaruh Lama Aging Terhadap Sifat Fisik, Kimia, Dan Aktivitas Antioksidan Produk Bawang Hitam Lanang. Sarjana thesis, Universitas Brawijaya.
Abstract
Aged garlic atau yang lebih dikenal di pasaran sebagai bawang hitam merupakan produk bawang putih yang diberi perlakuan panas pada suhu 65o – 80o C dengan kelembaban 70 – 80% selama 30 – 40 hari. Kelebihan dari produk bawang hitam secara fisik dan organoleptik adalah tidak memiliki flavor yang kuat seperti bawang putih mentah, rasa asam manis segar, dan teksturnya semi basah. Tujuan dari penelitian ini adalah untuk mengkaji sifat fisik, kimia, dan aktivitas antioksidan produk bawang hitam dari jenis bawang hitam lanang yang diberi perlakuan panas dengan suhu ± 60oC selama 0, 3, 6, 9, 12 dan 15 hari. Metode penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan menggunakan satu faktor yaitu lama aging bawang putih lanang yang terdiri dari 6 perlakuan yaitu 0 hari, 3 hari, 6 hari, 9 hari, 12 hari, dan 15 hari. Pengulangan dilakukan sebanyak 3 kali sehingga diperoleh 15 satuan percobaan. Data hasil penelitian yang diperoleh akan dianalisa dengan metode ANOVA (Analysis of Variance) dan dilanjutkan dengan uji DMRT (Duncan’s Multiple Range Test) dengan selang kepercayaan 95% jika pada hasil uji terdapat perbedaan. Selanjutnya dilakukan penentuan perlakuan terbaik dengan menggunakan metode Zeleny. Lama aging memberikan pengaruh nyata (α = 0,05) terhadap kadar air, pH, total fenol, total flavonoid, dan nilai kekuningan pada produk bawang hitam lanang sedangkan lama aging tidak berpengaruh nyata terhadap aktivitas antioksidan, nilai kecerahan, dan nilai kemerahan. Hasil penentuan perlakuan terbaik pada produk bawang hitam lanang didapatkan dengan lama aging 15 hari dengan parameter dan nilainya sebesar: kadar air 45,02%bb, pH 3,93, aktivitas antioksidan (IC50) 3,475 mg/g, total fenol 13,68 mg GAE/g, total flavonoid 0,76 mg GAE/g, nilai L (kecerahan) 26,86, nilai a+ (kemerahan) 0,46, dan nilai b+ (kekuningan) 1,7.
English Abstract
Aged garlic, well-known as black garlic, is a heat treated garlic product. There are two types of black garlic sold in Indonesian market, namely ground black garlic and single clove black garlic. Garlic is heated at 65o - 80o C with 70 - 80% moisture for 30 - 40 days in order to produce it. This product advantages, in terms of physic and organoleptic, are absence of strong flavour such as raw garlic, fresh sour and sweet taste as well as semi perishable texture. The purpose of this study was to determine the effect of the treatment to physical and chemical characteristics as well as antioxidant activity of single clove black garlic produced. This research used Randomized Block Design (RAK) method using one factor. The factor used is aging time of single clove garlic, which consists of 6 level of treatments (0, 3, 6, 9, 12, and 15 days). Each treatment was repeated three times, therefore there were 15 units of experiment. The data obtained was analyzed using ANOVA (Analysis of Variance). If there was significant difference then continued by DMRT (Duncan's Multiple Range Test) test with 95% confidence level. Furthermore, the best treatment was determined using Zeleny method. Aging time is significantly affects (α = 0,05) water content, pH, total phenol, total flavonoid, and yellowness but doesn’t significant effect to antioxidant activity, brightness, and redness. The best treatment of single clove black garlic product obtained was 15 days aging treatment, with product characteristic as follow : water content of 45.02% v/w, 3.93 pH, antioxidant activity (IC50) of 3.475 mg / g, total phenol of 13.68 mg GAE / g, total flavonoids of 0.76 mg GAE / g, L (brightness) of 26.86, a+ (redness) of 0.46, and b+ (yellowish) value of 1.7.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/624/051711527 |
| Uncontrolled Keywords: | Antioksidan, Bawang Hitam Lanang, Lama Aging |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.35 Spesific food from plant crops > 641.352 1 Potaoes > 641.352 6 Garlic |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Yusuf Dwi N. |
| Date Deposited: | 18 Jan 2018 03:58 |
| Last Modified: | 03 Nov 2021 03:38 |
| URI: | http://repository.ub.ac.id/id/eprint/8117 |
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