Rina Delfita dan Aidhya Irhash Putra

1Program Studi Biologi, Jurusan Tarbiyah, Sekolah Tinggi Agama Islam Negeri Batusangkar, Sumatera Barat, Indonesia


Penelitian ini bertujuan untuk mendapatkan satu proses pembuatan bawang putih tanpa aroma dengan fermentasi menggunakan jamur tempe dan mendapatkan bawang putih tanpa aroma yang memiliki aktivitas antioksidan tinggi. Pembuatan bawang putih tanpa aroma dengan cara fermentasi menggunakan jamur tempe pada konsentrasi 5, 10 dan 15 % dan lama fermentasi yang berbeda (24, 48, 72, 96, dan 120 jam). Pengujian aroma dengan uji organoleptik. Pembuatan ekstrak bawang putih tanpa aroma dengan cara sentrifugasi. Aktivitas antioksidan bawang putih dengan metode DPPH. Proses pembuatan bawang putih tanpa aroma terdiri dari lima tahap. yaitu: Tahap 1: Menyiapkan bawang putih yang akan difermentasi. Bawang putih dikupas kulitnya kemudian dicuci dan direbus, lalu dihaluskan. Tahap 2. Pembuatan media pemicu pertumbuhan jamur tempe. Kacang kedelai dicuci lalu direndam, kemudian direbus, didinginkan, dibuang kulitnya, dan dikeringkan. Setelah itu dihaluskan. Tahap 3. Pencampuran hasil tahap 1 dan tahap 2. Pencampuran tahap 1 dan tahap 2, dengan perbandingan 20 gram bawang putih, 0,4 gram kacang kedelai, dan 20 mL aquades steril, lalu disterilisasi panas. Tahap 4. Penambahan jamur tempe ke dalam medium fermentasi. Tahap 5. Memfermentasikan bawang putih. Bawang putih tanpa aroma ditemukan setelah 72 jam fermentasi. Bawang putih tanpa aroma yang memiliki aktivitas antioksidan yang terbaik pada fermentasi dengan 15 % - 96 jam, yaitu 41.54 ± 3.84. Jadi, bawang putih tanpa aroma dapat dibuat dengan mudah dan cepat dengan cara fermentasi menggunakan jamur tempe. Bawang putih tanpa aroma berpotensi sebagai alternatif antioksidan alami dan dapat digunakan dalam bidang obat-obatan dan makanan. 

Kata kunci: bawang putih tanpa aroma, Allium sativum, fermentasi, jamur tempe, aktivitas antioksidan

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