deactivate free radicals by binding to these
radicals, through electron donation so that
radical species become more stable. It is
will be neutral and unreactive [1]. One of
the plants that contain antioxidants is black
garlic [3].
Figure 1. Black Garlic
Black garlic is a product of garlic
that undergoes an aging process (heating),
at 65-80oC for several days. The heating
process uses an electric rice cooker so the
color changes due to the Millard reaction.
This change also increases its bioactive
compounds. These compounds are s-allyl
cysteine, amino acids, polyphenols, and
flavonoids [4]. In another study, it was
proven that black garlic fermented for 15
days had a strong antioxidant, which is 2.41
g/ml [5].
Black garlic also has activity as
antibacterial [6], antifungal [7],
hepatoprotective [8], antidiabetic [9]. Black
garlic has great potential to be developed
into supplements and pharmaceutical
preparations. However, black garlic has an
unattractive shape, black color, sweet and
sour taste, and a short shelf life [6]. To
improve the taste and make it easier to use,
lozenges can be made. In addition, by
making lozenges, it can increase shelf life
compared to the extract and can be made
with the right dose. So in this study,
lozenges were made from black garlic.
2. Methods
2.1 Materials
The materials to be used were
aquadest, gallic acid, black garlic thick
extract, 70% ethanol (Merck), folin-
ciocalteau, methanol (Merck), NaOH, black
garlic simplicia, DPPH reagent (2,2-
Diphenyl-1-pikrilhidrazi). For the
formulation materials, Avicel (CV.
Quadrant), Gum Arabic (CV. Quadrant),
starch pregelatin (CV. Quadrant), sucralos
(CV. Quadrant) and talcum (CV. Quadrant)
were used.
1.1 Extraction of Black Garlic
Garlic was heated using an electric
rice cooker with several variations of time,
which are 7, 14 and 21 days so that black
garlic was obtained. Then black garlic
simplicia was chopped and extracted by
maceration method using 70% ethanol. It
was carried out for 4x24 h while stirring
occasionally. The extract obtained was
filtered, then the filtrate was evaporated
using a rotary evaporator at 30 rpm and a
temperature of 50-60oC to obtain a
concentrated extract.
1.2 Total Polyphenol Determination
of extract and tablets of black
garlic
The standard solution (gallic acid)
was prepared with various concentrations
of 20, 30, 40, 50, and 60 g/mL. Meanwhile,
the test solution was prepared by weighing
0.2 g of extract and adding 25 ml of
methanol and then stirring for 30 min with
a magnetic stirrer. Then it was filtered and
put into a 25 ml volumetric flask and it was
added methanol up to the mark. Each 1 ml
of the test solution and the comparison
solution were put in a test tube and 5 ml of
folin-ciocalteu (7.5% in water) was added.
It was allowed to stand for 8 minutes, then
added 4 ml of 1% NaOH and incubated for
1 hour. The polyphenol content of the
extract was measured using a
spectrophotometer at 765 nm [14].
1.3 Antioxidant activity test of
extract and tablets of black garlic
Antioxidant activity test of black
garlic extract and tablets is using DPPH.
The antioxidant activity was quantitatively
measured using a UV-Vis
spectrophotometer. The concentration
variations of the samples used were 100,
200, 300, 400, 500 ppm. Samples were