Analysis of Antibacterial and Antioxidant Activities of Single Bulb of Garlic Fermented Into Black Garlic Lia Siti Halimah, Eka Noneng Nawangsih, Khomaini Hasan
Faculty of Medicine, Univ Jenderal Achmad Yani
Abstract
Single black garlic is the result of single garlic fermentation which produces black color as a result of the fermentation process at 80 C 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 single garlic and single 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 single garlic and single 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 garlic (P <0.05). Overall, the results of this study indicate that the garlic fermentation process by heating at 80 C for 15 days can cause changes in colour, texture, taste, and significantly increase the antibacterial and antioxidant activities.
Keywords: Garlic, Black garlic- Fermentation- Antibacterial Activity- Antioxidant Activity
