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Abstrak :
[Senyawa bahan alam yang mengandung banyak senyawa pereduksi dan gugus-gugus organik kurang termanfaatkan dengan baik untuk sintesis nanopartikel. Ekstrak bawang putih (EBP) (allium sativum L) dapat dimanfaatkan sebagai reaktan dalam pembuatan nanopartikel Au (AuNP). EBP dapat mereduksi dan menstabilkan AuNP. AuNP di karakterisasi menggunakan spektrofotometer UV-Vis dan TEM sedangkan EBP dikarakterisasi menggunakan FTIR, dan LCMS. AuNP optimum yang di karakterisasi menggunakan TEM memiliki ukuran 15 nm dan memiliki kestabilan hingga 33 hari. Berdasarkan hasil FTIR dan LCMS, senyawa aktif yang diduga berperan sebagai agen pereduksi adalah asam askorbat (vitamin C), gula bebas seperti, surosa, glukosa, dan fruktosa, allin, alicin, dan s-alilsitein dan senyawa aktif yang diduga berperan sebagai agen penstabil adalah -glutamilsistein, -glutamil-s-alilsistein, -glutamil phenil alanin, s-alil mercaptosistein, metil alil tiosulfonat, dan prophenil alil tiosulfonat. AuNP yang terbentuk dapat dimanfaatkan sebagai pendeteksi terhadap formalin dan melamin pada kondisi pH 3,6.

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Compounds of natural product that many contain reducing compounds and organic groups are less well utilized for the synthesis of nanoparticles. Garlic exstract (EBP) (allium sativum L) can be used as a reactant in the manufacture of nanoparticles Au (AuNP). EBP can reduce dan stabilize AuNP. AuNP characterized using spectrophotometer UV-Vis and TEM while EBP characterized using FTIR and LCMS. AuNP optimum that characterized by TEM has size 15 nm and has stability up to 33 days. Based on the results of FTIR and LCMS, the active compounds are expected have role as reducing agent is ascorbic acid (vitamin C), free sugar such as, sukrose, glucose, and fructose, allin, Alicin, and s-alilsitein and the active compounds are thought to act as a stabilizing agent is γ-glutamilsistein, γ-glutamyl-s-alilsistein, γ-glutamyl phenil alanine, s-allyl mercaptosistein, allyl methyl tiosulfonat, and allyl prophenil tiosulfonat. Aunp formed can be used as a detector of the formaldehyde and melamine at pH 3.6.;Compounds of natural product that many contain reducing compounds and organic groups are less well utilized for the synthesis of nanoparticles. Garlic exstract (EBP) (allium sativum L) can be used as a reactant in the manufacture of nanoparticles Au (AuNP). EBP can reduce dan stabilize AuNP. AuNP characterized using spectrophotometer UV-Vis and TEM while EBP characterized using FTIR and LCMS. AuNP optimum that characterized by TEM has size 15 nm and has stability up to 33 days. Based on the results of FTIR and LCMS, the active compounds are expected have role as reducing agent is ascorbic acid (vitamin C), free sugar such as, sukrose, glucose, and fructose, allin, Alicin, and s-alilsitein and the active compounds are thought to act as a stabilizing agent is γ-glutamilsistein, γ-glutamyl-s-alilsistein, γ-glutamyl phenil alanine, s-allyl mercaptosistein, allyl methyl tiosulfonat, and allyl prophenil tiosulfonat. Aunp formed can be used as a detector of the formaldehyde and melamine at pH 3.6.;Compounds of natural product that many contain reducing compounds and organic groups are less well utilized for the synthesis of nanoparticles. Garlic exstract (EBP) (allium sativum L) can be used as a reactant in the manufacture of nanoparticles Au (AuNP). EBP can reduce dan stabilize AuNP. AuNP characterized using spectrophotometer UV-Vis and TEM while EBP characterized using FTIR and LCMS. AuNP optimum that characterized by TEM has size 15 nm and has stability up to 33 days. Based on the results of FTIR and LCMS, the active compounds are expected have role as reducing agent is ascorbic acid (vitamin C), free sugar such as, sukrose, glucose, and fructose, allin, Alicin, and s-alilsitein and the active compounds are thought to act as a stabilizing agent is γ-glutamilsistein, γ-glutamyl-s-alilsistein, γ-glutamyl phenil alanine, s-allyl mercaptosistein, allyl methyl tiosulfonat, and allyl prophenil tiosulfonat. Aunp formed can be used as a detector of the formaldehyde and melamine at pH 3.6.;Compounds of natural product that many contain reducing compounds and organic groups are less well utilized for the synthesis of nanoparticles. Garlic exstract (EBP) (allium sativum L) can be used as a reactant in the manufacture of nanoparticles Au (AuNP). EBP can reduce dan stabilize AuNP. AuNP characterized using spectrophotometer UV-Vis and TEM while EBP characterized using FTIR and LCMS. AuNP optimum that characterized by TEM has size 15 nm and has stability up to 33 days. Based on the results of FTIR and LCMS, the active compounds are expected have role as reducing agent is ascorbic acid (vitamin C), free sugar such as, sukrose, glucose, and fructose, allin, Alicin, and s-alilsitein and the active compounds are thought to act as a stabilizing agent is γ-glutamilsistein, γ-glutamyl-s-alilsistein, γ-glutamyl phenil alanine, s-allyl mercaptosistein, allyl methyl tiosulfonat, and allyl prophenil tiosulfonat. Aunp formed can be used as a detector of the formaldehyde and melamine at pH 3.6.;Compounds of natural product that many contain reducing compounds and organic groups are less well utilized for the synthesis of nanoparticles. Garlic exstract (EBP) (allium sativum L) can be used as a reactant in the manufacture of nanoparticles Au (AuNP). EBP can reduce dan stabilize AuNP. AuNP characterized using spectrophotometer UV-Vis and TEM while EBP characterized using FTIR and LCMS. AuNP optimum that characterized by TEM has size 15 nm and has stability up to 33 days. Based on the results of FTIR and LCMS, the active compounds are expected have role as reducing agent is ascorbic acid (vitamin C), free sugar such as, sukrose, glucose, and fructose, allin, Alicin, and s-alilsitein and the active compounds are thought to act as a stabilizing agent is γ-glutamilsistein, γ-glutamyl-s-alilsistein, γ-glutamyl phenil alanine, s-allyl mercaptosistein, allyl methyl tiosulfonat, and allyl prophenil tiosulfonat. Aunp formed can be used as a detector of the formaldehyde and melamine at pH 3.6., Compounds of natural product that many contain reducing compounds and organic groups are less well utilized for the synthesis of nanoparticles. Garlic exstract (EBP) (allium sativum L) can be used as a reactant in the manufacture of nanoparticles Au (AuNP). EBP can reduce dan stabilize AuNP. AuNP characterized using spectrophotometer UV-Vis and TEM while EBP characterized using FTIR and LCMS. AuNP optimum that characterized by TEM has size 15 nm and has stability up to 33 days. Based on the results of FTIR and LCMS, the active compounds are expected have role as reducing agent is ascorbic acid (vitamin C), free sugar such as, sukrose, glucose, and fructose, allin, Alicin, and s-alilsitein and the active compounds are thought to act as a stabilizing agent is γ-glutamilsistein, γ-glutamyl-s-alilsistein, γ-glutamyl phenil alanine, s-allyl mercaptosistein, allyl methyl tiosulfonat, and allyl prophenil tiosulfonat. Aunp formed can be used as a detector of the formaldehyde and melamine at pH 3.6.]

Abstrak :
Black garlic merupakan olahan bawang putih yang cukup popular. Bila dibandingkan dengan bawang putih segar, black garlic tidak mengeluarkan rasa dan bau yang kuat. Diallil disulfide DADS dan diallil trisulfide DATS merupakan senyawa organosulfur yang memberikan rasa dan bau yang tajam pada bawang putih saat bawang putih dihancurkan. Penelitian ini bertujuan untuk memperoleh pelarut terbaik untuk mengekstraksi senyawa diallil disulfida dan diallil trisulfida dari bawang putih, serta mengetahui pengaruh lamanya pemanasan terhadap kadar senyawa diallil disulfida dan diallil trisulfida dalam proses pembuatan black garlic dengan suhu 80 C dan kelembapan 75 dalam kurun waktu 0 bulan,1 bulan, 2 bulan dan 3 bulan. Pelarut yang dibandingkan untuk ekstraksi senyawa DADS dan DATS adalah heksan dan etil asetat. Analisis dilakukan dengan menggunakan Kromatografi gas Shimadzu model GC-17A yang dilengkapi detektor ionisasi nyala, kolom kapiler dengan panjang 30 meter, diameter dalam 0,32 mm, film thickness 0,25 m dengan fase diam HP-1. Kondisi optimum untuk dilakukan analisis adalah pada suhu awal kolom 140 C dengan kenaikan suhu 1 C/menit hingga 180 C, suhu injector 200 C, suhu detektor 200 C dan laju alir gas pembawa diatur 0,80 mL/menit. Hasil validasi standar DADS dan DATS dengan konsentrasi 0,5-20 g/mL, diperoleh persamaan garis kurva kalibrasi untuk DADS adalah y = 13068,97x ndash; 3373,62 dengan koefisien korelasi r sebesar 0,9999 dan untuk DATS adalah y = 3194,39x ndash; 307,22 dengan koefisien korelasi r sebesar 0,9999. Nilai LOD dan LOQ senyawa DADS adalah 0,3063 g/mL dan 1,0210 g/mL, dan untuk senyawa DATS adalah 0,1986 g/mL dan 0,6621 g/mL. UPK dan KV yang didapat berturut-turut adalah 98,05-101,76 dan 0,58-1,50 . Hasil pembandingan pelarut menunjukkan bawa etil asetat memberikan hasil yang lebih baik daripada heksan. Rata-rata kadar senyawa DADS yang diperoleh dalam sampel ekstrak black garlic 0 bulan, 1 bulan, 2 bulan, dan 3 bulan berturut-turut adalah 0,03058, 0,00213, 0,00196 dan 0,00140. Sedangkan rata-rata kadar senyawa DATS yang diperoleh dalam sampel ekstrak black garlic 0 bulan, 1 bulan, 2 bulan, dan 3 bulan berturut-turut adalah 0,00812, 0,00443, 0,00268 dan 0,00196. Hasil ini menunjukkan bahwa kandungan senyawa DADS dan DATS akan mengalami penurunan yang signifikan selama proses pembentukan black garlic, semakin lama waktu pembuatan black garlic maka kandungan DADS dan DATS akan semakin berkurang. ...... Black garlic is one of the popular product of garlic. Compared to the usual fresh garlic, black garlic doesnt produce a strong smell and taste. Diallyl disulfide DADS and Diallyl trisulfide DATS are organosulfur compounds, that originates the strong smell and taste when a garlic is crushed. This research conducted to know the best solvent to extract both Diallyl disulfide DADS and Diallyl trisulfide DATS compounds that exists in the garlic. This research also conducted to know the influence of heating time to the level of percentages of the Diallyl disulfide DADS and Diallyl trisulfide DATS compounds in the process of making black garlic with the temperature of 80 C and 75 humidity in 0 month, 1 month, 2 months, and 3 months. The solvents that were used to compare the extraction of DADS and DATS are hexane and ethyl acetate. The analysis was done with gas chromatography Shimadzu GC 17A thats equipped with a flame ionization detector, a 30 meter capillary column, with the inside diameter of 0,32 mm, film thickness of 0,25 m with the stationary phase HP 1. The optimum condition for the analysis is at the initial temperature of 140 C with the increase of 1 C minute until the temperature of 180 C, with the temperature of both the injector and detector at 200 C, and with the carrier gas rsquo s flow rate of 0,80 mL minute. Validation of DADS and DATS in the range of concentration 0,5 20 g mL, obtained linearity regression of DADS y 13068,97x ndash 3373,62 with coefficient of correlation r 0,9999 and linearity regression of DATS y 3194,39x ndash 307,22 with coefficient of correlation r 0,9999. The value of LOD and LOQ for DADS were 0,3063 g mL and 1,0210 g mL, and for DATS were 0,1986 g mL and 0,6621 g mL. The obtained result of recovery and CV were 98,05 101,76 and 0,58 1,50 respectively. Ethyl acetate gave a better result as a solvent than hexane. The average DADS rsquo level of percentage for 0 month, 1 month, 2 months, and 3 months from black garlic are 0,03058 , 0,00213 , 0,00196 and 0,00140. As for the average of DATS level of percentage for 0 month, 1 month, 2 months, and 3 months from black garlic are 0,00812, 0,00443, 0,00268 and 0,00196. This results showed that the level of percentage of both the DADS and DATS show a significant decrease in the process of making black garlic. The longer it takes to make the black garlic the lower both the DADS and DATS percentages will be.

Abstrak :
Bawang putih hitam atau black garlic merupakan hasil fermentasi bawang putih yang didapat melalui pemanasan. Black garlic memiliki efek antioksidan yang lebih tinggi dibandingkan bawang putih. Diallil disulfida dan diallil trisulfida pada bawang putih memberikan aktivitas biologis dalam perlindungan terhadap kerusakan oksidatif. Penelitian ini bertujuan untuk memperoleh pelarut yang lebih baik antara etil asetat dan heksan untuk ekstraksi diallil disulfida dan diallil trisulfida dalam black garlic serta mengkonfirmasi keberadaan kadar senyawa diallil disulfida dan diallil trisulfida dalam black garlic. Analisis dilakukan menggunakan kromatografi gas Shimadzu GC-17A dengan kolom DB-5 dan detektor ionisasi nyala pada suhu kolom 140 C dengan kenaikan suhu 1 C/menit hingga 180 C dengan suhu injektor 200 C, suhu detektor 200 C, dan laju alir 0,8 mL/menit. Hasil validasi standar diallil disulfida dan diallil trisulfida dengan konsentrasi 0,5-20 ppm, diperoleh persamaan garis kurva kalibrasi berturut-turut adalah y = 13068,97x - 3373,62 dan y = 3194,39x - 307,22 dengan koefiesien relasi r sebesar 0,9999 untuk keduanya. Nilai LOD dan LOQ senyawa diallil disulfida adalah 0,3063 ppm dan 1,0210 ppm, untuk senyawa diallil trisulfida sebesar 0,1986 ppm dan 0,6621 ppm. UPK dan KV yand didapat berturut-turut adalah 98,05-101,76 dan 0,58-1,50 . Terdapat tiga sampel black garlic yang berbeda yang dibeli di pasar untuk penelitian ini. Hasil yang di dapat, pelarut etil asetat lebih baik untuk mengekstraksi diallil disulfida dan diallil trisulfida dalam black garlic dibandingkan dengan heksan. Kadar rata-rata yang dihasilkan pada ekstraksi menggunakan etil asetat untuk diallil disulfida dan diallil trisulfida berturut-turut sebesar 0,0012 dan 0,0009. Sedangkan kadar rata-rata yang dihasilkan pada ekstraksi menggunakan heksan untuk diallil disulfida dan diallil trisulfida berturut-turut sebesar 0,0010 dan 0,0004. Hasil penetapan kadar diallil disulfida dan diallil trisulfida rata-rata pada black garlic sampel A berturut-turut sebesar 0,0012 dan 0,0009. Pada sampel B kadar diallil disulfida dan diallil trisulfida tidak dapat terdeteksi dan pada sampel C kadar diallil disulfida dan diallil trisulfida rata-rata berturut-turut sebesar 0,0007 dan 0,0013. Pelarut etil asetat lebih baik untuk ekstraksi diallil disulfida dan diallil trisulfida dibandingkan dengan heksan dan senyawa diallil disulfida dan diallil trisulfida terdapat dalam black garlic namun kadarnya sangat rendah. ...... Black garlic is the result of garlic fermentation obtained through heating. Black garlic has a higher antioxidant effect than garlic. Diallyl disulfide and diallyl trisulfide in garlic provide biological activity in the protection against oxidative damage. This study aims to obtain a better solvent between ethyl acetate and hexane for the extraction of diallyl disulfide and diallyl trisulfide in black garlic and to confirm the presence of diallyl disulfide and diallyl trisulfide compounds in black garlic. The analysis was performed using Shimadzu GC 17A gas chromatography with DB 5 column and flame ionization detector at column temperature 140 C with temperature rise of 1 C min to 180 C with 200 C injector temperature, detector temperature 200 C, and 0.8 mL min flow rate. The result of validation of diallyl disulfide and diallyl trisulfide standard with concentration of 0,5 20 ppm, the equation of calibration curve line are y 13068,97x 3373,62 and y 3194,39x 307,22 with relation coefficient of 0,9999 for both. The values of LOD and LOQ of diallyl disulfide compounds were 0,3063 ppm and 1,0210 ppm, for diallyl trisulfide compounds of 0,1986 ppm and 0,6621 ppm. UPK and KV obtained respectively were 98,05 101,76 and 0,58 1,50. There are three different black garlic samples purchased in the market for this study. As a result, the ethyl acetate solvent is preferable to extract diallyl disulfide and diallyl trisulfide in black garlic compared with hexane. The average content produced on extraction using ethyl acetate for diallyl disulfide and diallyl trisulfide was 0,0012 and 0,0009, respectively. While the average content produced on the extraction using hexane for diallyl disulfide and diallyl trisulfide was 0,0010 and 0,0004, respectively. The result of determination of diallyl disulphide and diallyl trisulfide content on the black garlic of sample A were 0,0012 and 0,0010, respectively. In sample B the diallyl disulphide and diallyl trisulfide levels cannot be detected and in sample C the diallyl disulfide and diallyl trisulfide levels averaged 0,0007 and 0,0013. The ethyl acetate solvent is preferable for the extraction of diallyl disulfide and diallyl trisulfide compared with hexane and diallyl disulphide and diallyl trisulfide compounds present in black garlic but very low levels.