Pengontrolan Proses Fermentasi Bawang Putih Menjadi Black Garlic Berbasis IoT

Abstract

Black garlic is garlic that has been processed naturally at a certain temperature for a long time. Therefore, new chemical ingredients and formulations are produced. Black Garlic has stronger antibacterial properties, as well as antioxidants twice as high as regular garlic because it contains Sallycysteine. The longer the fermentation of black garlic, the Sallycysteine content increases. This study aims to determine the nutritional content and antioxidants contained in black garlic based on the length of fermentation. The type of research used is analytical observation with a complete randomized design. The complete randomized design includes making, observing, and analyzing the nutritional content (carbohydrates, protein, and fat) and antioxidant activity in black garlic based on the length of fermentation. The research sample was 700 cc of fermented black garlic. Experiments were conducted with different lengths of fermentation, namely 30 days, 40 days, 60 days, and 90 days.