Standarisasi Spesifik dan Non Spesifik Simplisia dan Ekstrak Etanol Bawang Putih Tunggal Terfermentasi (Allium sativum Linn.)

Abstract

Garlic that has undergo a fermentation process (Black garlic) has been shown to have a total content of flavonoids and polyphenols greater than fresh garlic. One of garlic varieties is single bulb Garlic (Allium sativum Linn.) which contains only one small bulb. This study aims to determine specific and non specific standardization of dried fermented single bulb Garlic and ethanol extract of fermented single bulb Garlic (Allium sativum Linn.). Samples were collected from three different regions: Temanggung, Bromo and Banyuwangi. The results of the study showed that dried fermented single bulb garlic have round shape oval, brown color blackish, and aromatic odor; water soluble content >25%, ethanol soluble content >26%, total polyphenols >4.5% b/b, total flavonoids >0.6% b/b; dred fermented single bulb Garlic contain polyphenols, flavonoids, and saponins; total ash content <1.69%, insoluble ash content <0.39%, water soluble ash content <1.5%, pH 5-6.5, and shrinkage drying <13.50%. The specific and nonspecific standardization result of ethanol extract showed were semisolid paste, a brownish black color, and a aromatic odor; water soluble content >81%, ethanol soluble content >84%, total polyphenols >12% b/b, total flavonoids >2% b/b; the ethanol extract contain polyphenols and flavonoids; total ash content <4%, acid insoluble ash content <0.25%, water soluble ash content <3.5%, pH 5.5 – 6.5, and density 1.004-1.011.

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