Article Per Year (5 Year)
p-Index From 2019 - 2024
0.23
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Industri Pertanian
Maulana Miladulhaq
Departemen Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Institut Pertanian Bogor
Agriculture, Biological Sciences & Forestry Engineering Industrial & Manufacturing Engineering

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Perubahan Sifat Fisikokimia Selama Pengolahan Bawang Putih Tunggal Menjadi Bawang Hitam Menggunakan Rice Cooker Illah Sailah; Maulana Miladulhaq
Jurnal Teknologi Industri Pertanian Vol. 31 No. 1 (2021): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2021.31.1.88

Abstract

Optimum duration of black garlic processing by using simple apparatus is still unclear until now. This research has been done through several stages including pre research, characterization of raw materials, producing black garlic, and observation on the physical and chemical content of black garlic. Characterization of physical and chemical content during processing consist of water content, color, reducing sugar, volatile compound and amino acid content. The results of black garlic characterization showed a decrease in moisture content by 0.92% every 3rd days. The result of measurement of brightness level (L*) on the 3rd to 18th day decreased from 72.59% to 37.07%. The reducing sugar content increased during the heating process until day 15th (29.17%). While the volatile compound decreased from 43.27 μeq/g to 6.99 μeq/g on the 18th day. The best duration of processing is 15 days, and generally, amino acid content remains the same between fresh garlic and black garlic. Keywords: single cloves garlic, black garlic, characteristics of black garlic
Co-Authors Illah Sailah