Open AccessPreliminary study on the fermentation medium of the black garlic production
Author(s) -
Satria Bhirawa Anoraga,
AnggarSeptika Sari,
J Wikarta,
Iman Sabarisman
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/686/1/012059
Subject(s) - fermentation , brix , food science , foil method , completely randomized design , bamboo , horticulture , mathematics , chemistry , botany , materials science , biology , composite material , sugar
The present work shows the potential of the natural material which commonly used javanese to be applied as fermentation medium on black garlic production. Black garlic processed by conventional fermentation using rice cooker for 10, 15 and 20 days. Three materials were used as medium, such as bamboo chambers, clay chambers and alluminium foil. The quality parameters were weight loss, moisture content, and TDS (brix %). The experimental design used in this study was a Completely Randomized Design (CRD) with a single factor experiment. The measurement result was obtained by using ANOVA statistical analysis and further testing with the Duncan method in the SPSS program. Black garlic was processed using natural material like bamboo chamber (besek) and clay chamber (kendil) for fermentation medium have shown lower weight loss and higher total soluble solid (%brix) than modern method using alluminium foil. Natural material affected total soluble solid (%brix) of black garlic significantly (p < 0.05). TSS (%brix) increased during fermentation process whereas pH decreased from pH 6,1 to 3,6.