Innovation In The Development Of Black Garlic As An Ingredient In Coffee

Authors

  • Ellen Stephanie Rumaseuw Program Studi D-III Farmasi Fakultas Vokasi, Universitas Santo Borromeus, Indonesia
  • Roma Ave Maria Program Studi D-III Farmasi Fakultas Vokasi, Universitas Santo Borromeus, Indonesia
  • Monica Saptaningsih Program Studi D-III Keperawatan, Fakultas Vokasi, Universitas Santo Borromeus, Indonesia

DOI:

https://doi.org/10.70410/jfg.v11i1.327

Keywords:

black garlic, body stamina, coffe, ginger, vitality

Abstract

The phenomenon of coffee drinking influences thought patterns, health, and behavior in today's society.  The joy of coffee comes from its taste and efficacy. Innovation the raw material for coffee in this study is black garlic with  ginger powder added.  Black garlic is a processed garlic product that contains an organic sulfur compound called S-allylcysteine sulfoxide, which has antioxidant properties. Another benefit of black garlic is that it can increase your body's stamina/vitality. The addition of ginger powder, which acts synergistically as an antioxidant, also contributes to the flavor of the coffee. This is expected to increase the creation of types of coffee-making ingredients that can improve taste and enhance functional benefits for human health. This study aims to determine the correct formulation of black garlic coffee with added ginger powder to have a positive impact on health. Chemical testing is performed by analyzing components such as: Antioxidants and proximate analysis, polyphenols; have potential applications in food and health products, as well as among herbal ingredients that maintain the body's stamina and vitality. The test process of sample analysis is carried out in the laboratory and the data is analyzed descriptively by presenting tables and plots of the obtained results in relation to the product potential.  The technology used to develop Black Garlic Coffee is based on the processing of garlic, which is fermented for a period of time at high temperatures to produce new chemical components and recipes. This reserach have results that antioxidant content and detailed analysis of black garlic coffee could make it a globally competitive and local food that boosts stamina and vitality. This is supported by its antioxidant capacity and IC50% content of 8406.0677 ppm, low fat content of 0.20% and carbohydrate content of 37.03%. This is also supported by the moisture content of 53.02%; Ash content 1.53%; Protein 8.23%. One of the antioxidants present in black garlic coffee is total polyphenols, which have been shown containing 0.21% FeCl3 and Folin-Ciocalteu

Downloads

Download data is not yet available.

References

Aditya, H.D., 2021. Kreasi Biji Pepaya Dalam Pembuatan Kopi (Caricapapaya) Sebagai Minuman Herbal Dengan Penambahan Kopi Arabika (Coffea arabica) dan Serbuk Jahe (Zingiber officinale). J. Ilm. Mhs. Pertan. JIMTANI 1.
Amallia, N., Alim, Z., Ratnadewi, D., 2020. Produksi senyawa metabolit sekunder tanaman pegagan (Centella asiatica) pada kondisi cekaman salinitas dan kekeringan. J. Jamu Indones. 5, 68–75.
Asmono, S.L., Kristiawan, A.B., Handayani, H.T., Kusumaningtyas, R.N., 2021. Penambahan bubuk daun stevia pada minuman kopi arabika terhadap tingkat kesukaan konsumen. J. Ilm. Inov. 21, 27–32.
Azhar, S.F., Yuliawati, K.M., 2021. Pengaruh Waktu Aging dan Metode Ekstraksi terhadap Aktivitas Antioksidan Black Garlic yang Dibandingkan dengan Bawang Putih (Allium sativum L.). J. Ris. Farm. 16–23.
Boutrel, B., Koob, G.F., 2004. What keeps us awake: the neuropharmacology of stimulants and wakefulness promoting medications. Sleep 27, 1181–1194.
Burdan, F., 2015. Caffeine in coffee, in: Coffee in Health and Disease Prevention. Elsevier, pp. 201–207.
Clarke, R.J., 2012. Coffee: Volume 1: Chemistry. Springer Science & Business Media.
Dampati, P.S., Veronica, E., 2020. Potensi Ekstrak Bawang Hitam sebagai Tabir Surya terhadap Paparan Sinar Ultraviolet. KELUWIH J. Kesehat. Dan Kedokt. 2, 23–31.
Depkes, R.I., 2000. Parameter standar umum ekstrak tumbuhan obat. Jkt. Dep. Kesehat. Repub. Indones. 3–30.
Ezeofor, N., 2022. Assessment of caffeine content in some energy drink sold in ekwulobia. Int. J. Basic Appl. Sci. 11, 132–137.
Faudone, G., Arifi, S., Merk, D., 2021. The Medicinal Chemistry of Caffeine. J. Med. Chem. 64, 7156–7178. https://doi.org/10.1021/acs.jmedchem.1c00261
Febrinasari, N., Wijayanti, R., Apriadi, A., 2016. Uji Stimulansia Ekstrak Kulit Umbi Bawang Putih (Allium sativum L.) Pada Mencit Galur Swiss. J. Farm. Sains Dan Prakt. 1, 42–48.
Indrisari, M., Allyah, A.P., 2016. Uji efek afrodisiaka dari ekstrak bawang putih (Allium sativum) pada hewan coba mencit (Mus musculus). J. Farm. UIN Alauddin Makassar 4, 139–145.
Kahalerras, L., Otmani, I., Abdennour, C., 2022. Wild Garlic Allium triquetrum L. Alleviates Lead Acetate-Induced Testicular Injuries in Rats. Biol. Trace Elem. Res. 200, 2205–2222. https://doi.org/10.1007/s12011-021-02818-8
Maulina, R.N., 2021. Manfaat Jahe dalam menjaga Imunitas Tubuh. Nurs. Syst. Dan Budid. Tanam. Obat Kel. TOGA 43.
Natella, F., Nardini, M., Giannetti, I., Dattilo, C., Scaccini, C., 2002. Coffee Drinking Influences Plasma Antioxidant Capacity in Humans. J. Agric. Food Chem. 50, 6211–6216. https://doi.org/10.1021/jf025768c
Onaolapo, O.J., Onaolapo, A.Y., 2019. Caffeinated beverages, behavior, and brain structure, in: Caffeinated and Cocoa Based Beverages. Elsevier, pp. 163–207.
Ouarda, M., Abdennour, C., 2011. Evaluation of the therapeutic efficiency of raw garlic on reproduction of domestic rabbits under lead induced toxicity. Ann Biol Res 2, 389–393.
Pramitha, D.A.I., Yani, N.N.A.K., 2020. Perbedaan Kadar Flavonoid Total dari Black Garlic Tunggal dan Majemuk dengan Metode Spektrofotometri UV-Vis. Chim. Nat. Acta 8, 84–88.
Rumaseuw, E.S., Iskandar, Y., Halimah, E., 2022a. Uji Toksisitas Akut Ekstrak Etanol Bawang Hitam. Indones. J. Biol. Pharm. 2, 1–9.
Rumaseuw, E.S., Iskandar, Y., Halimah, E., 2022b. Hematological Parameters in Subchronic Toxicity Test of Black Garlic Ethanol Extract in Rats. J. Fundam. Appl. Pharm. Sci. 2, 76–85.
Rumaseuw, E.S., Iskandar, Y., Halimah, E., Zuhrotun, A., 2022c. Characterization And Acute Toxicity Test Of Black Garlic Ethanol Exctract Based On OECD. Interest J. Ilmu Kesehat. 215–224.

Downloads

Published

2024-04-01

How to Cite

Rumaseuw, E. S., Ave Maria, R., & Saptaningsih, M. (2024). Innovation In The Development Of Black Garlic As An Ingredient In Coffee. JURNAL FARMASI GALENIKA, 11(1), 1–16. https://doi.org/10.70410/jfg.v11i1.327

Issue

Vol. 11 No. 1 (2024): Jurnal Farmasi Galenika Vol 11 No 1

Section

Artikel

Citation Check

License

Authors who publish in Jurnal Farmasi Galenika agree to the following terms:

This license enables reusers to distribute, remix, adapt, and build upon the material in any medium or format, so long as attribution is given to the creator. The license allows for commercial use. CC BY includes the following elements:

Creative Commons License

BY: credit must be given to the creator.

You are free to:

  1. Share — copy and redistribute the material in any medium or format for any purpose, even commercially.
  2. Adapt — remix, transform, and build upon the material for any purpose, even commercially.
  3. The licensor cannot revoke these freedoms as long as you follow the license terms.

Under the following terms:

  1. Attribution — You must give appropriate credit , provide a link to the license, and indicate if changes were made . You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
  2. No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.

Notices:

You do not have to comply with the license for elements of the material in the public domain or where your use is permitted by an applicable exception or limitation .

No warranties are given. The license may not give you all of the permissions necessary for your intended use. For example, other rights such as publicity, privacy, or moral rights may limit how you use the material.