World Journal of
Pharmaceutical and Life Sciences

ABSTRACT

Black garlic is a fermented product of garlic which is heated at a temperature of 65-80 C with a humidity of 70-80% from room temperature for one month. Black garlic has a black color, is light because the water content is reduced and has a less pungent aroma and taste like garlic and has stronger antioxidant activity than garlic so it can be used to prevent diabetes complications. This study aims to determine the temperature and duration of garlic fermentation in order to produce high quality black garlic. The research was carried out at the agricultural technology laboratory of the UISU Faculty of Agriculture, Johor Building, Medan. The study used a factorial completely randomized design with three replications with temperature and duration of fermentation as treatment. The results showed that a temperature of 60-75°C and a fermentation time of 7-13 days were still able to produce the best quality black garlic.