Training and assistance of black garlic production in Waru Village, Parung District, Bogor Regency
Keywords:
Antioxidant , Assistance , Black garlic, Fermentation TrainingAbstract
The Family Empowerment and Welfare Program (PKK) plays an important role in improving family welfare in Waru Village, Parung District, Bogor Regency. Since the COVID-19 pandemic, public awareness of health has increased, making it essential to implement a program for developing innovations in processing garlic into black garlic within the PKK of Waru Village. Black garlic is known to have greater health benefits compared to regular garlic, particularly as an antioxidant and immunity booster. This program involves several stages, including socialization, training on black garlic production, the application of fermentation technology, and assistance to ensure the success of black garlic production and marketing. Evaluation results indicate a significant improvement in participants' knowledge and skills regarding the production process and the benefits of black garlic, as measured through pre-test and post-test assessments. This program is expected to empower the community in the long term, both in terms of health and economic benefits, through the commercialization of black garlic products
References
K. Song and J. A. Milner, “The Influence of Heating on the Anticancer Properties of Garlic,” J. Nutr., vol. 131, no. 3, pp. 1054S-1057S, Mar. 2001, doi: 10.1093/jn/131.3.1054S.
M. Afzaal et al., “Nutritional, biological, and therapeutic properties of black garlic: a critical review,” Int. J. Food Prop., vol. 24, no. 1, pp. 1387–1402, Jan. 2021, doi: 10.1080/10942912.2021.1967386.
K. Najman, A. Sadowska, and E. Hallmann, “Evaluation of Bioactive and Physicochemical Properties of White and Black Garlic (Allium sativum L.) from Conventional and Organic Cultivation,” Appl. Sci., vol. 11, no. 2, p. 874, Jan. 2021, doi: 10.3390/app11020874.
O. Kilic-Buyukkurt, H. Kelebek, M. Bordiga, M. Keskin, and S. Selli, “Changes in the aroma and key odorants from white garlic to black garlic using approaches of molecular sensory science: A review,” Heliyon, vol. 9, no. 8, p. e19056, Aug. 2023, doi: 10.1016/j.heliyon.2023.e19056.
T. Ahmed and C.-K. Wang, “Black Garlic and Its Bioactive Compounds on Human Health Diseases: A Review,” Molecules, vol. 26, no. 16, p. 5028, Aug. 2021, doi: 10.3390/molecules26165028.
Z. Qiu, Z. Zheng, B. Zhang, D. Sun‐Waterhouse, and X. Qiao, “Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans,” Compr. Rev. Food Sci. Food Saf., vol. 19, no. 2, pp. 801–834, Mar. 2020, doi: 10.1111/1541-4337.12529.
M. T. El-Saadony et al., “Garlic bioactive substances and their therapeutic applications for improving human health: a comprehensive review,” Front. Immunol., vol. 15, p. 1277074, Jun. 2024, doi: 10.3389/fimmu.2024.1277074.
P. Sunanta et al., “The nutritional value, bioactive availability and functional properties of garlic and its related products during processing,” Front. Nutr., vol. 10, p. 1142784, Jul. 2023, doi: 10.3389/fnut.2023.1142784.
S. Kimura, Y.-C. Tung, M.-H. Pan, N.-W. Su, Y.-J. Lai, and K.-C. Cheng, “Black garlic: A critical review of its production, bioactivity, and application,” J. Food Drug Anal., vol. 25, no. 1, pp. 62–70, Jan. 2017, doi: 10.1016/j.jfda.2016.11.003.
X. Lu, N. Li, X. Qiao, Z. Qiu, and P. Liu, “Composition analysis and antioxidant properties of black garlic extract,” J. Food Drug Anal., vol. 25, no. 2, pp. 340–349, Apr. 2017, doi: 10.1016/j.jfda.2016.05.011.
T. G. M. Rabail Alam, “Comparative Analysis Between Pre-test/Post-test Model and Post-test-only Model in Achieving the Learning Outcomes,” Pakistan J. Ophthalmol., vol. 35, no. 1, pp. 4–8, Apr. 2019, doi: 10.36351/pjo.v35i1.855.
P. Samuels, “Paired Samples t-test,” 2015. [Online]. Available at: https://www.researchgate.net/publication/274635625_Paired_Samples_t-test.
K. Najman, A. Sadowska, and E. Hallmann, “Influence of Thermal Processing on the Bioactive, Antioxidant, and Physicochemical Properties of Conventional and Organic Agriculture Black Garlic (Allium sativum L.),” Appl. Sci., vol. 10, no. 23, p. 8638, Dec. 2020, doi: 10.3390/app10238638.
L. Diniz do Nascimento et al., “Bioactive Natural Compounds and Antioxidant Activity of Essential Oils from Spice Plants: New Findings and Potential Applications,” Biomolecules, vol. 10, no. 7, p. 988, Jul. 2020, doi: 10.3390/biom10070988.
K. Kasprzak-Drozd et al., “Effect of the Production Parameters and In Vitro Digestion on the Content of Polyphenolic Compounds, Phenolic Acids, and Antiradical Properties of Innovative Snacks Enriched with Wild Garlic (Allium ursinum L.) Leaves,” Int. J. Mol. Sci., vol. 23, no. 22, p. 14458, Nov. 2022, doi: 10.3390/ijms232214458.
M. A. Ozma et al., “A Critical Review on the Nutritional and Medicinal Profiles of Garlic’s ( Allium sativum L.) Bioactive Compounds,” Food Rev. Int., vol. 39, no. 9, pp. 6324–6361, Oct. 2023, doi: 10.1080/87559129.2022.2100417.
K. Szychowski et al., “Characterization of Active Compounds of Different Garlic (Allium sativum L.) Cultivars,” Polish J. Food Nutr. Sci., vol. 68, no. 1, pp. 73–81, Mar. 2018, doi: 10.1515/pjfns-2017-0005.
Z. Qiu, X. Lu, N. Li, M. Zhang, and X. Qiao, “Characterization of garlic endophytes isolated from the black garlic processing,” Microbiologyopen, vol. 7, no. 1, p. e00547, Feb. 2018, doi: 10.1002/mbo3.547.
A. Solichah and N. Herdyastuti, “The Effect Of Heating Duration In The Fermentation Process On The Total Phenolic Levels And Antioxidant Activity Of Black Garlic,” Unesa J. Chem., vol. 10, no. 3, pp. 280–287, Nov. 2021, doi: 10.26740/ujc.v10n3.p280-287.
S. Y. Kiptiyah, B. I. Widyananda, and K. Khairiah, “The Effect of Drying Temperature and Time on The Chemical Characteristic, Total Phenolic Content, and Organoleptic Properties of Black Garlic Herbal Tea,” Indones. J. Food Technol., vol. 3, no. 1, p. 101, Jul. 2024, doi: 10.20884/1.ijft.2024.3.1.9968.
E. Agustina, F. Andiarna, and I. Hidayati, “Antioxidant Activity Test Of Black Garlic Extract With Variations Of Heating Duration,” Al-Kauniyah J. Biol., vol. 13, no. 1, pp. 39–50, Apr. 2020, doi: 10.15408/kauniyah.v13i1.12114.
M. A. Putri, M. H. Pulungan, and S. Sukardi, “Evaluation Of The Black Garlic Fermentation Chracteristic Using Camion (Black Garlic Fermentation Machine),” J. Agroindustri, vol. 10, no. 2, pp. 156–167, Nov. 2020, doi: 10.31186/j.agroindustri.10.2.156-167.
I. Sailah and M. Miladulhaq, “Changes in Physicochemical Properties During Processing of Single Garlic into Black Garlic Using a Rice Cooker,” J. Teknol. Ind. Pertan., vol. 31, no. 1, pp. 88–97, Apr. 2021, doi: 10.24961/j.tek.ind.pert.2021.31.1.88.
D. Iriani Putri, M. Meisanti, and S. Sukrianto, “The Influence of The Learning Farm Indonesia Organic Farming Training on Generation Z’s Farming Competence,” J. Agribisnis Indones., vol. 11, no. 2, pp. 236–246, Dec. 2023, doi: 10.29244/jai.2023.11.2.236-246.
A. S. Hadi and Ardhi Khairi, “Marketing Strategy Selection in the Digital Era in the PKK Mothers Group of Gadingharjo Village,” Din. J. Pengabdi. Kpd. Masy., vol. 4, no. 1, pp. 127–132, Apr. 2020, doi: 10.31849/dinamisia.v4i1.3246
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Sukrianto Sukrianto, Dessy Iriani Putri, Tria Astika Endah Permatasari, Danindra Ziva, Sri Wahyuni
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat agree to the following terms:
- Authors retain copyright and grant the journal the right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
