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All Journal EKSAKTA: Journal of Sciences and Data Analysis Jurnal Penelitian Fisika dan Aplikasinya (JPFA) Jurnal Pendidikan Sains The Journal of Pure and Applied Chemistry Research EduChemia: Jurnal Kimia dan Pendidikan Jurnal Pendidikan: Teori, Penelitian, dan Pengembangan JC-T (Journal Cis-Trans): Jurnal Kimia dan Terapannya Jurnal Penelitian Sains Sains Natural: Journal of Biology and Chemistry Jurnal Entomologi Indonesia Jurnal Karinov JPPIPA (Jurnal Penelitian Pendidikan IPA) JPP (Jurnal Pendidikan dan Pembelajaran) Studia Philosophica et Theologica Jurnal Sains dan Edukasi Sains Makara Journal of Science Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS) Journal of Innovation and Teacher Professionalism
Surjani Wonorahardjo
Universitas Negeri Malang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Social Sciences Other

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Journal : Makara Journal of Science

 1 
Analysis of Total Acidity toward Bacterial and Endophytic Fungi Profile dur-ing Black Garlic Processing from Garlic (Allium sativum L.) and Shallot (Allium ascalonicum L.) Lestari, Ayu Rahmania; Wonorahardjo, Surjani; Suharti, Suharti
Makara Journal of Science Vol. 25, No. 3
Publisher : UI Scholars Hub

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Abstract

Black garlic or shallot are products of processed garlic and shallots obtained through a heating process conducted over a certain period. Black garlic/shallots have a mild aroma with a sweet and sour taste. The heating process causes chemical compound transition in the garlic, including acidity. In addition to the chemical process, the garlic’s color and component changes are due to the role of microorganisms during black garlic processing. However, the presence and function of such microorganisms have not been identified. Therefore, this research explores the black garlic’s microorganisms, their role in black garlic processing, and their relation to the total acidity changes. Total acidity test was completed using the potentiometric titration method, while the onion’s microorganisms were explored through isolation and characterization. Data show that black garlic’s total acidity of both garlic and shallot increases during the heating period day by day. Endophytic microbes that were successfully isolated during black garlic processing were observed on days 0 and 6. According to the rough data, the bacteria that emerged on day 0 are presumed to come from genus Erwinia, Pseudomonas, Xanthomonas, Agrobacterium, Ralstonia, Xylophilus, Pantoea, Acidovorax, Burkholderia, Coryneform, and Streptomyces, while the bacteria observed on day 6 are assumed to be generated from genus Coryneform and Streptomyces.
Physicochemical Changes and Role of Analytical Chemistry in Black Garlic (Allium sativum L.) Processing Wonorahardjo, Surjani; Sari, Dian Puspita; Salsabila, Arini; Estiyawati, Estiyawati; Yuliani, Dewi; Wijaya, Anugrah Ricky; Suharti, Suharti; Kusumaningrum, Irma Kartika; Maharani, Chariztya Anggita; Noviyanti, Thjiong Angelina
Makara Journal of Science Vol. 27, No. 2
Publisher : UI Scholars Hub

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Black garlic is a traditional spice having potential of herbal medicine; however, continuous heating darkens its color and changes its taste due to chemical processes and new equilibrium in the system. In this study, fresh garlic was processed into black garlic at 60 °C for 24 days. Changes in physical and chemical parameters, such as browning and protein content, reducing sugar content, and antioxidative components were recorded. Protein content was measured by Kjeldahl method, brown color development was analyzed using a color reader, reducing sugar was examined using a dinitro salicylic DNS reagent, and antioxidative activities were studied with a diphenyl picrylhydrazyl DPPH reagent in terms of their percent inhibition. Gas chromatography – mass sepctrometry (GC–MS) and Liquid Chromatography-High Relosultion Mass Spectrometry (LC–HRMS) were performed to determine the chemical profiles. Results showed a number of interesting features. The protein and sugar contents increased up to 3 and 4 times that of the initial values, respectively during processing. The antioxidative properties improved in the later stages. The chemical profiles of volatile and nonvolatile components were altered in their final stage. Sulfur and nitrogen-containing nonvolatile components were relatively stable during heating, but their compositions changed. The natural chemical changes reflect the biological potential dynamics in biological processes as herbal supplements. The reflection of the processes might go further into food chemistry and the food industry. This needs an interdisciplinary approach, expanded to biological concepts and safe, ethical industrial processes.
Co-Authors Abdulloh Fuad Ade Trisnawati Agita Dzulhajh Anggraini Ahmad Suhaili Ahmad Suhaili Amat Mukhadis Andika Bagus Nur Rahma Putra, Andika Bagus Nur Rahma Anugrah Ricky Wijaya Ar Rosyid, Hofi Hannan Chintia Rhamandica Ciptawati, Endang Dewi Yuliani, Dewi Dian Puspita Sari Dwi Adi SUNARTO Dwi Adi Sunarto Dwi Adi Sunarto Effa Rachma Pratiwi Endang Budiasih Estiyawati, Estiyawati Firmansyah Firmansyah Habiddin Hanumi Oktiyani Rusdi HASAN SUBEKTI Hayuni Retno Widarti Hilda Srivaliana Ilham I Wayan Dasna Jakub Saddam Akbar Jayawarsa, A.A. Ketut Kusumaningrum, Irma Kartika Lestari, Ayu Rahmania Made Duananda Kartika Degeng Maharani, Chariztya Anggita Mailinda Ayu Hana Margareta Mailinda Ayu Hana Margareta Maisulah Margareta, Mailinda Ayu Hana Muhammad Hubbi Munzil Neena Zakia Noviyanti, Thjiong Angelina NURINDAH NURINDAH Nurindah Nurindah Nurindah Nurindah Nurkholis Nurkholis Nurkholis Nurkholis Nurul Ulfatin Pribadi, Riza Agung Putri, Adela Syiddah Ririn Andini Safi’isrofiyah Safi’isrofiyah Sahdiah, Halimahtus Salsabila, Arini Setya Ayu Aprilia Silvi Octaviani Asmi Siti Alfiah Ilmiawati Siti Marfuah, Siti SITI NURUL HIDAYATI Siti Nurul Hidayati Subandi Subandi Suharti SUJAK SUJAK Sujak Sujak SUJAK SUJAK, SUJAK Tee, Tze Kiong Tuwoso Varisky Abraham Dumanaw Wulandari, Agtri Yismia Ikha Sari Yudhi Utomo