Dewi Sopiah, DS and Irvan Herdiana, IH and Ayu Nala El Muna Haerusana, ANEMH (2026) Pengaruh Waktu Fermentasi Dalam Pembuatan Black Garlic Terhadap Aktivitas Antioksidan Ekstrak Black Garlic. UNSPECIFIED thesis, UNSPECIFIED.
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Abstract
Radikal bebas merupakan molekul tidak stabil yang dapat menyebabkan stres oksidatif dan berperan dalam berbagai penyakit degeneratif. Untuk mengatasi hal tersebut diperlukan senyawa antioksidan yang mampu menetralkan radikal bebas. Black Garlic diketahui mengandung senyawa bioaktif seperti flavonoid, fenolik, dan senyawa organosulfur yang berpotensi sebagai antioksidan alami. Penelitian ini bertujuan untuk mengetahui pengaruh variasi lama fermentasi Black Garlic (14, 28, dan 42 hari) terhadap aktivitas antioksidan ekstraknya. Penelitian ini merupakan penelitian eksperimental laboratorium dengan metode ekstraksi maserasi menggunakan pelarut etanol 96%. Aktivitas antioksidan diuji menggunakan metode ABTS dengan kuersetin sebagai kontrol positif. Data yang diperoleh dianalisis menggunakan uji Shapiro-Wilk untuk normalitas, uji Levene untuk homogenitas, One Way ANOVA untuk melihat perbedaan antar kelompok, serta uji lanjut Tukey HSD untuk mengetahui perbedaan spesifik antar kelompok. Hasil penelitian menunjukkan bahwa seluruh ekstrak Black Garlic memiliki aktivitas antioksidan dengan kategori sangat kuat. Nilai IC₅₀ masing-masing yaitu fermentasi 14 hari sebesar 10,36 ppm, fermentasi 28 hari sebesar 19,98 ppm, dan fermentasi 42 hari sebesar 11,81 ppm. Hasil uji One Way ANOVA menunjukkan adanya perbedaan yang signifikan antar kelompok dengan nilai p = 0,018. Uji lanjut menunjukkan perbedaan signifikan hanya terdapat antara kuersetin dan Black Garlic fermentasi 14 hari (p = 0,021). Kesimpulannya, variasi lama fermentasi berpengaruh terhadap aktivitas antioksidan Black Garlic dengan aktivitas tertinggi diperoleh pada fermentasi 14 hari. Kata kunci: Black Garlic, antioksidan, ABTS, IC₅₀, fermentasi
Free radicals are unstable molecules that can trigger oxidative stress and contribute to various degenerative diseases. To overcome this condition, antioxidants are needed to neutralize free radicals. Black Garlic is known to contain various bioactive compounds such as flavonoids, phenolics, and organosulfur compounds which have potential as natural antioxidants. This study aimed to determine the effect of different fermentation times of Black Garlic (14, 28, and 42 days) on the antioxidant activity of its extract.This study was an experimental laboratory research. Black Garlic samples were extracted using the maceration method with 96% ethanol as solvent. The antioxidant activity was determined using the ABTS radical scavenging assay, with quercetin used as a positive control. The obtained data were statistically analyzed using the Shapiro-Wilk test for normality, Levene’s test for homogeneity of variance, One Way ANOVA to determine differences among groups, and Tukey HSD post hoc test to identify specific group differences.The results showed that all Black Garlic extracts exhibited very strong antioxidant activity. The IC₅₀ values were 10,36 ppm for 14-day fermentation, 19.98 ppm for 28-day fermentation, and 11.81 ppm for 42-day fermentation. Statistical analysis using One Way ANOVA showed a significant difference among the groups (p = 0,018). Further post hoc analysis indicated that a significant difference was only observed between quercetin and 14-day fermented Black Garlic (p = 0,021). In conclusion, fermentation time affects the antioxidant activity of Black Garlic, with the highest antioxidant activity observed in the 14-day fermentation extract. Keywords: Black Garlic, antioxidant activity, ABTS assay, IC₅₀, fermentation time
| Item Type: | Thesis (UNSPECIFIED) |
|---|---|
| Subjects: | 600 Teknologi dan Ilmu-ilmu Terapan > 610 - 619 Ilmu Kedokteran dan Ilmu Pengobatan > 615.4 Farmasi Praktis |
| Divisions: | Jurusan Farmasi > D III |
| Depositing User: | Miss Dewi Sopiah |
| Date Deposited: | 15 Sep 2026 03:23 |
| Last Modified: | 15 Sep 2026 03:23 |
| URI: | http://repo.poltekkesbandung.ac.id/id/eprint/19183 |
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