PENGARUH VARIETAS DAN LAMA PEMANASAN BAWANG PUTIH (Allium sativum L) TERHADAP KANDUNGAN ANTIOKSIDAN BLACK GARLIC SEBAGAI SUMBER BELAJAR BIOLOGI
| Main Author: | Fitria, Ika |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/38101/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/38101/2/BAB%20I.pdf http://eprints.umm.ac.id/38101/3/BAB%20II.pdf http://eprints.umm.ac.id/38101/4/BAB%20III.pdf http://eprints.umm.ac.id/38101/5/BAB%20IV.pdf http://eprints.umm.ac.id/38101/6/BAB%20V.pdf http://eprints.umm.ac.id/38101/7/LAMPIRAN.pdf http://eprints.umm.ac.id/38101/ |
Daftar Isi:
- Black Garlic is a fresh garlic that is heating in high temperature several days until it becomes black and tastes sweet. One of main substances in Black Garlic is SAC (S-allyl cysteine) which acts as an antioxidant agent. This research was conducted to determine the effect of garlic varieties and heating time to black garlic antioxidant level. This research is experimental research. The research was conducted on March-June 2018 which include heating process, extraction by maceration method, and antioxidant test using DPPH. (1.1-difenil-2-pikrilhidrazil). The result of sig<0.05 and average % differences of antioxidant level inhibition in each treatment showed that garlic (Allium sativum L) varieties and heating time had an effect on black garlic antioxidant level. Duncan test result showed that the most optimal treatment is on Lanang variety with heating time of 21 days resulted in antioxidant level of 50%. This research can be used as Biology learning source for grade XI senior high school on basic competence 4.7 food and digestive system in poster subject.