Characteristics of Solo Black Garlic Fermented in Kombucha Black Tea

Abstract

Abstract A research has done on the characteristics of solo black garlic fermented by kombucha black tea. Fermentation is carried out for 0, 7, 14 and 21 days and continued to aging process for 0, 7, 14 and 21 days. Observation was done to see the characteristics of functional traits such as antioxidant capacity, total flavonoids and total polyphenols amount. There was a significant interaction (p<0, 05) between the fermentation period and the aging period in the functional properties of a solo black garlic. The study resulted in 68, 34 % of functional values characteristic of antioxidants capacity, 49, 94 mg QE flavonoids total and 185.97 mg GAE/g of polyphenols total. Increased bioactivity resulting from fermented solo black garlic using kombucha tea for 7 days and continued by aging process for 21 days.