Preliminary study on the fermentation medium of the black garlic production

Anoraga, S.B. and Sari, A.R. and Wikarta, J. and Sabarisman, I. (2021) Preliminary study on the fermentation medium of the black garlic production. In: The International Conference on Smart and Innovative Agriculture, 4-5 November 2020, Yogyakarta.

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Abstract

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. © Published under licence by IOP Publishing Ltd.

Item Type: Conference or Workshop Item (Paper)
Additional Information: Cited by: 0; All Open Access, Gold Open Access
Uncontrolled Keywords: Agriculture; Bamboo; Design of experiments; Software testing; ANOVA statistical analysis; Completely randomized designs; Fermentation medium; Fermentation process; Natural materials; Quality parameters; Single-factor experiments; Total soluble solids; Fermentation
Subjects: S Agriculture > S Agriculture (General)
Divisions: Vocational School
Depositing User: Sri JUNANDI
Date Deposited: 01 Oct 2024 13:01
Last Modified: 01 Oct 2024 13:01
URI: https://ir.lib.ugm.ac.id/id/eprint/4202

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