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All Journal Jurnal Farmasi Sains dan Terapan (Journal of Pharmacy Science and Practice) Jurnal Farmasi Sains dan Terapan (Journal of Pharmacy Science and Practice)
Satya, Hadianto Nur
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Medicine & Pharmacology

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Standarisasi Spesifik dan Non Spesifik Simplisia dan Ekstrak Etanol Bawang Putih Tunggal Terfermentasi (Allium sativum Linn.) Vernanda, Renna Yulia; Puspitasari, Maria Revina; Satya, Hadianto Nur
Jurnal Farmasi Sains dan Terapan Vol 6, No 2 (2019)
Publisher : Jurnal Farmasi Sains dan Terapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5003.083 KB) | DOI: 10.33508/jfst.v6i2.2234

Abstract

Garlic that has undergo a fermentation process (Black garlic) has been shown to have a total content of flavonoids and polyphenols greater than fresh garlic. One of garlic varieties is single bulb Garlic (Allium sativum Linn.) which contains only one small bulb. This study aims to determine specific and non specific standardization of dried fermented single bulb Garlic and ethanol extract of fermented single bulb Garlic (Allium sativum Linn.). Samples were collected from three different regions: Temanggung, Bromo and Banyuwangi. The results of the study showed that dried fermented single bulb garlic have round shape oval, brown color blackish, and aromatic odor; water soluble content >25%, ethanol soluble content >26%, total polyphenols >4.5% b/b, total flavonoids >0.6% b/b; dred fermented single bulb Garlic contain polyphenols, flavonoids, and saponins; total ash content 2% b/b; the ethanol extract contain polyphenols and flavonoids; total ash content
Standarisasi Spesifik dan Non Spesifik Simplisia dan Ekstrak Etanol Bawang Putih Tunggal Terfermentasi (Allium sativum Linn.) Vernanda, Renna Yulia; Puspitasari, Maria Revina; Satya, Hadianto Nur
Jurnal Farmasi Sains dan Terapan (Journal of Pharmacy Science and Practice) Vol. 6 No. 2 (2019)
Publisher : Faculty of Pharmacy, Widya Mandala Surabaya Catholic University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jfst.v6i2.2234

Abstract

Garlic that has undergo a fermentation process (Black garlic) has been shown to have a total content of flavonoids and polyphenols greater than fresh garlic. One of garlic varieties is single bulb Garlic (Allium sativum Linn.) which contains only one small bulb. This study aims to determine specific and non specific standardization of dried fermented single bulb Garlic and ethanol extract of fermented single bulb Garlic (Allium sativum Linn.). Samples were collected from three different regions: Temanggung, Bromo and Banyuwangi. The results of the study showed that dried fermented single bulb garlic have round shape oval, brown color blackish, and aromatic odor; water soluble content >25%, ethanol soluble content >26%, total polyphenols >4.5% b/b, total flavonoids >0.6% b/b; dred fermented single bulb Garlic contain polyphenols, flavonoids, and saponins; total ash content 2% b/b; the ethanol extract contain polyphenols and flavonoids; total ash content
Co-Authors Puspitasari, Maria Revina Vernanda, Renna Yulia