PENINGKATAN KUALITAS PRODUK INDUSTRI RUMAH TANGGA BLACK GARLIC MELALUI ALAT FERMENTASI EFISIEN DAN KEMASAN MODERN
DOI:
https://doi.org/10.29303/abdiinsani.v13i1.3446Keywords:
Black Garlic, Fermentation, Fermentation Equipment, Science And Technology, Packaging, BrandingAbstract
Home industries play a strategic role in supporting local economic growth and community empowerment. One of the leading products from these industries is black garlic, known for its high health benefits. However, the quality of black garlic products from these industries is often suboptimal due to limited efficient fermentation technology and a lack of modern packaging that can attract market interest. Therefore, this program is designed to improve the quality of black garlic products through the development of efficient fermentation equipment and the implementation of modern packaging. The main objective of this program is to increase production capacity, quality consistency, and the competitiveness of black garlic products from these industries, with aspects of aesthetics, functionality, and clear product information, such as health benefits and natural production processes. Training is provided to home business owners to improve their skills in operating new fermentation equipment and adopting modern packaging techniques. The mentoring activities include training in digital marketing strategies, social media, and packaging design. The program's outcomes include increased production process efficiency, consistent black garlic quality, and product added value through modern packaging. The expected long-term impact is increased household income, market expansion, and a strengthened position of the home industry in the local economy. With an approach focused on integrating simple technology, design innovation, and marketing strategies, this program supports the sustainability of home industries based on local wisdom. Through this program, it is hoped that synergy will be created between business actors, academics, and the government to strengthen an innovative and highly competitive home industry ecosystem, while simultaneously making a tangible contribution to sustainable local economic development.
Downloads
References
Ahamed, R., Rashid, M. M., Islam, M. Z., Ferdaus, M. M., & Razzak, M. A. (2014). Modelling and Performance Analysis of Electric Rice Cooker. International Conference on Mathematical Applications in Engineering. http://irep.iium.edu.my/41760/
Aoudeh, E., Oz, E., Kelebek, H., Brennan, C., Ahmad, N., Elobeid, T., & Oz, F. (2023). Black Garlic Production: The Influence of Ageing Temperature and Duration on Some Physicochemical and Antioxidant Properties, and Sugar Content. International Journal of Food Science & Technology, 58(7), 3580–3590. https://doi.org/10.1111/ijfs.16456
Bapat, P. M., & Wangikar, P. P. (2004). Optimization of Rifamycin B Fermentation in Shake Flasks Via a Machine‐learning‐based Approach. Biotechnology and Bioengineering, 86(2), 201–208. https://doi.org/10.1002/bit.20056
Bartz, J. A., & Brecht, J. K. (2002). Postharvest Physiology and Pathology of Vegetables. In CRC Press eBooks. https://doi.org/10.1201/9780203910092
Choi, D., Lee, S., Kang, M., Cho, H., Sung, N., & Shin, J. (2008). Physicochemical Characteristics of Black Garlic (Allium sativum L.). Journal of the Korean Society of Food Science and Nutrition, 37(4), 465–471. https://doi.org/10.3746/jkfn.2008.37.4.465
Corzomartinez, M., Corzo, N., & Villamiel, M. (2007). Biological Properties of Onions and Garlic. Trends in Food Science & Technology, 18(12), 609–625. https://doi.org/10.1016/j.tifs.2007.07.011
Nassur, R. C. M. R., Boas, E. V. B. V., & Resende, F. V. (2018). Black Garlic: Transformation Effects, Characterization and Consumer Purchase Intention. Comunicata Scientiae, 8(3), 444–451. https://doi.org/10.14295/cs.v8i3.2251
Kang, O. (2016). Physicochemical Characteristics of Black Garlic after Different Thermal Processing Steps. Preventive Nutrition and Food Science, 21(4), 348–354. https://doi.org/10.3746/pnf.2016.21.4.348
Lu, X., Li, N., Qiao, X., Qiu, Z., & Liu, P. (2016). Composition Analysis and Antioxidant Properties of Black Garlic Extract. Journal of Food and Drug Analysis, 25(2), 340–349. https://doi.org/10.1016/j.jfda.2016.05.011
Ma, L., Zhao, C., Chen, J., & Zheng, J. (2021). Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components. Frontiers in Nutrition, 8. https://doi.org/10.3389/fnut.2021.645416
O’Leary, K. (2021). Health Benefits of Fermented Foods. Nature Medicine. https://doi.org/10.1038/d41591-021-00053-1
Singh, R. S., Chauhan, K., Singh, J., Pandey, A., & Larroche, C. (2018). Solid-State Fermentation of Carrot Pomace for the Production of Inulinase by Penicillium oxalicum BGPUP-4. PubMed, 56(1), 31–39. https://doi.org/10.1713/ftb.56.01.18.5411
Surono, I. S. (2016). Ethnic fermented Foods and beverages of Indonesia. In Springer eBooks (pp. 341–382). https://doi.org/10.1007/978-81-322-2800-4_14
Yang, P., Song, H., Wang, L., & Jing, H. (2019). Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis. Journal of Agricultural and Food Chemistry, 67(28), 7926–7934. https://doi.org/10.1021/acs.jafc.9b03269
Zhang, X., Li, N., Lu, X., Liu, P., & Qiao, X. (2015). Effects of Temperature on the Quality of Black Garlic. Journal of the Science of Food and Agriculture, 96(7), 2366–2372. https://doi.org/10.1002/jsfa.7351

















