PENGARUH VARIETAS BAWANG PUTIH (Allium sativum L.) DAN WAKTU PEMERAMAN TERHADAP KUALITAS BLACK GARLIC

Linda Lusiani; Susintowati; Iis Ni’matul Jannah

doi:10.36526/biosense.v9i3.8892

Authors

Linda Lusiani FKIP, Universitas 17 Agustus 1945 Banyuwangi
Susintowati Universitas 17 Agustus 1945 Banyuwangi
Iis Ni’matul Jannah FKIP, Universitas 17 Agustus 1945 Banyuwangi

DOI:

https://doi.org/10.36526/biosense.v9i3.8892

Keywords:

Functional food; sensory attributes; black garlic; varieties; Allium sativum L.

Abstract

Black garlic merupakan produk pemeraman bawang putih (Allium sativum L.). Black garlic adalah produk pangan fungsional yang diminati seiring meningkatnya tren gaya hidup sehat. Mutu organoleptiknya sangat dipengaruhi oleh faktor internal berupa varietas bahan baku bawang putih serta faktor eksternal seperti lama proses pemeraman (aging). Selain itu, penerimaan konsumen pemula (first-time consumers) terhadap karakteristik sensoris unik black garlic menjadi tantangan bagi produsen dalam penetrasi pasar domestik. Penelitian ini bertujuan untuk menganalisis pengaruh varietas bawang putih dan lama pemeraman terhadap mutu organoleptik black garlic meliputi warna, aroma, tekstur, dan rasa. Penelitian eksperimental ini menggunakan Analisis Varian (ANAVA) Dua Jalur Tanpa Replikasi (Two-Factor Without Replication) dengan pendekatan diskriptif kuantitatif. Bahan yang digunakan terdiri atas lima varietas bawang putih, yaitu Sinco, Kating, Tunggal, Lawu dan Bumiaji. Proses pemeraman dilakukan menggunakan inkubator dengan suhu 70°C, kelembapan 80% serta waktu pemanenan hari ke-8, 12, 16, dan 20. Uji organoleptik meliputi parameter warna, aroma, tekstur, dan rasa dinilai oleh responden konsumen pemula. Hasil analisis menunjukkan bahwa lama pemeraman memberikan pengaruh yang sangat signifikan terhadap parameter warna (P = 0,0011) dan aroma (P < 0,001), di mana kematangan warna hitam pekat tercapai pada hari ke-20 dan titik optimum aroma yang disukai responden tercapai pada hari ke-16. Sebaliknya, varietas bawang putih secara signifikan memengaruhi parameter tekstur (P = 0,0320) dan rasa (P = 0,0046), dengan varietas lokal Lawu dan Bumiaji serta varietas impor Sinco menghasilkan skor penerimaan tertinggi pada tekstur yang lembut serta rasa manis-asam seimbang.

Abstract

Black garlic is a processed product derived from the thermal aging of garlic (Allium sativum L.). As a functional food product, black garlic has gained significant popularity aligned with the rising trend of healthy lifestyles. Its organoleptic quality is heavily influenced by internal factors, specifically the raw garlic varieties, and external factors, such as the aging duration. Furthermore, the acceptance of first-time consumers toward the unique sensory characteristics of black garlic poses a distinct challenge for producers attempting domestic market penetration. This study aims to analyze the effects of garlic varieties and aging duration on the organoleptic quality of black garlic, including color, aroma, texture, and taste. This experimental study utilized a quantitative descriptive approach with a Two-Factor ANOVA Without Replication design. The raw materials consisted of five garlic varieties: Sinco, Kating, Single (Solo garlic), Lawu, and Bumiaji. The aging process was conducted using an incubator at a temperature of 70°C and 80% relative humidity, with harvesting intervals at days 8, 12, 16, and 20. The organoleptic attributes color, aroma, texture, and taste were evaluated by first-time consumers as respondents. The analysis revealed that the aging duration had a highly significant effect on color (P = 0.0011) and aroma (P < 0.001), where the ideal deep black color was achieved at day 20 and the optimum aroma preferred by respondents was reached at day 16. Conversely, garlic varieties significantly influenced texture (P = 0.0320) and taste (P = 0.0046), with local varieties (Lawu and Bumiaji) and the imported variety (Sinco) yielding the highest acceptance scores for soft texture and a balanced sweet-sour taste.

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