| Abstrakt: |
Garlic (Allium sativa L.) is one of the important spices used by the people of Indonesia as a cooking spice, and garlic is an ancient functional food and herbal medicine. This study aimed to determine the characteristics of garlic processed into a paste by blanching and giving citric or ascorbic acid. The raw material used is the garlic of the Tawangmangu variety. Blanch the garlic cloves with a length of 0; 4; 8 minutes. Processing into onion paste begins by crushing the garlic with a blender. Then, the addition of citric acid with a concentration of 0; 0.1; 0.3% and ascorbic acid with a concentration of 0; 0.1; 0.3% has been homogenized. Parameters observed were yield, color, degree of whiteness, total phenol, total flavonoid, total antioxidant and allicin content. The results showed that the highest yield, brightness (L), whiteness and antioxidant levels were 97.78%, 62.91, 60.99%, and 7.63 ppm, respectively. While the results of the highest of total phenol, flavonoid and allicin were 55.30 mg GAE/ 100 g, 1.76 mg/ 100 g and 1.74%, respectively. The conclusion is that the best treatment was garlic paste with 0.3% ascorbic acid immersion for 8 minutes. Characteristic of the best treatment was a yield of 87.34%, white degree of 60.81%, antioxidant 7.63%, allicin content of 0.17%, phenol content of 17.39 (mg GAE/ 100 g) and flavonoid content of 0.32 (mg/100 g). [ABSTRACT FROM AUTHOR] |
