Proceedings of the 12th Annual Scientific Meeting, Medical Faculty, Universitas Jenderal Achmad Yani, International Symposium on "Emergency Preparedness and Disaster Response during COVID 19 Pandemic" (ASMC 2021)

<Previous Article In Volume
Next Article In Volume>

Analysis of Antibacterial and Antioxidant Activities of a Single Bulb of Garlic Fermented into Black Garlic

Authors
Lia Siti Halimah, Eka Noneng Nawangsih, Khomaini Hasan
Corresponding Author
Lia Siti Halimah
Available Online 24 July 2021.
DOI
10.2991/ahsr.k.210723.021How to use a DOI?
Keywords
garlic, black garlic, fermentation, antibacterial activity, antioxidant activity
Abstract

A single bulb of black garlic is the result of a single bulb of garlic fermentation which produces black colour as a result of the fermentation process at 80ºC for 15 days. As it is known that garlic has pharmacological properties, but the properties possessed by black garlic cannot be separated from the result of heating during the fermentation process. This study aims to determine the differences in antibacterial and antioxidant activity in a single bulb of garlic and a single bulb of black garlic. The design of this study was a pure laboratory experimental study with a post-test only control group research design. In this study, the focus was to determine the antioxidant and antibacterial activity against Streptococcus mutans, Streptococcus pyogenes and Enterococcus faecalis on a single bulb of garlic and a single bulb of black garlic. Testing for antibacterial activity using the Kirby-Bauer diffusion method, while antioxidant testing was carried out by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. The results showed that there was a significant increase in the antibacterial activity of black garlic against Streptococcus mutans and Enterococcus faecalis (P <0.05). Meanwhile, the increase in antibacterial activity against Streptococcus pyogenes showed insignificant differences (p> 0.05). Likewise, the increase in antioxidant activity of single black garlic DPPH was significantly different from single bulb garlic (P <0.05). Overall, the results of this study indicate that the garlic fermentation process by heating at 80ºC for 15 days can cause changes in colour, texture, taste, and significantly increase the antibacterial and antioxidant activities.

Copyright
© 2021, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Download article (PDF)

<Previous Article In Volume
Next Article In Volume>
Volume Title
Proceedings of the 12th Annual Scientific Meeting, Medical Faculty, Universitas Jenderal Achmad Yani, International Symposium on "Emergency Preparedness and Disaster Response during COVID 19 Pandemic" (ASMC 2021)
Series
Advances in Health Sciences Research
Publication Date
24 July 2021
ISBN
978-94-6239-408-7
ISSN
2468-5739
DOI
10.2991/ahsr.k.210723.021How to use a DOI?
Copyright
© 2021, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

risenwbib
TY  - CONF
AU  - Lia Siti Halimah
AU  - Eka Noneng Nawangsih
AU  - Khomaini Hasan
PY  - 2021
DA  - 2021/07/24
TI  - Analysis of Antibacterial and Antioxidant Activities of a Single Bulb of Garlic Fermented into Black Garlic
BT  - Proceedings of the 12th Annual Scientific Meeting, Medical Faculty, Universitas Jenderal Achmad Yani, International Symposium on "Emergency Preparedness and Disaster Response during COVID 19 Pandemic" (ASMC 2021)
PB  - Atlantis Press
SP  - 83
EP  - 87
SN  - 2468-5739
UR  - https://doi.org/10.2991/ahsr.k.210723.021
DO  - 10.2991/ahsr.k.210723.021
ID  - Halimah2021
ER  -