Bulletin of Culinary Art and Hospitality
Abstract
Garlic (Allium sativum L.) has considerable potential as a functional food. However, its utilization remains limited. Laba garlic pickle is one of its processing alternatives. This study investigated the effect of salt concentrations (1 g, 2 g, and 3 g) on the phytochemical content (flavonoids), dietary fiber, and antioxidant capacity of Laba garlic pickle from Kating and Honan varieties. The experiment was conducted using a Randomized Complete Block Design (RCBD). The data were analyzed using analysis of variance (ANOVA) followed by the Least Significant Difference (LSD) test at a 5% significance level. The results showed that salt concentration had no significant effect on flavonoid content but significantly affected certain dietary fiber parameters and antioxidant activity (p < 0,05). Garlic variety significantly influenced flavonoid content and insoluble dietary fiber, whereas no significant effect was observed on soluble dietary fiber, total dietary fiber, or antioxidant capacity. Increasing salt concentration generally increased soluble dietary fiber and antioxidant capacity, as indicated by lower IC50 values, while decreasing insoluble dietary fiber. These findings demonstrate that salt concentration contributes to the functional properties of garlic pickle and may support the development of value-added functional food products from Kating and Honan garlic varieties.
Recommended Citation
Maharani, N.,
Rohajatien, U.,
Kiranawati, T. M.,
&
Nurjanah, N.
(2026).
The Effect of Salt Concentration on the Phytochemical Content and Antioxidant Capacity of Laba Garlic Pickle from the Kating and Honan Varieties.
Bulletin of Culinary Art and Hospitality, 6(1).
Available at:
https://citeus.um.ac.id/bocah/vol6/iss1/2