Analisis komponen volatil pembentuk flavor dalam bawang putih (Allium sativum L.) untuk aplikasi kacang salut

Abstract

Production process of coated peanut requires garlic as a producer of distinctive flavor. Flavor is produced from a combination of several volatile components contained in garlic. Production process continuously of coated peanuts requires manufacturers to find more than one variety of garlic for a smooth production. Each of the varieties of garlic that used producers have different amounts of the flavor-forming volatile components. This research analyzes of the flavor-forming volatile components in the two varieties of garlic (Shantung and Kating) to be applied on the coated peanuts by using gas chromatography, both qualitatively and quantitatively. Qualitative analysis using an external standard (diallyl monosulfide and diallyl disulfide), whereas the quantitative analysis using internal standard (benzyl alcohol) that is injected along with the sample. Qualitatively, in the garlic (Shantung and Kating) and the layer katom (Shantung and Kating), identified the existence of the flavor-forming volatile components, namely diallyl monosulfide and diallyl disulfide. Quantitatively, known that the number of diallyl monosulfide component in the garlic varieties Shantung of 1.087 ppm, whereas in the garlic varieties Kating of 3.454 ppm. The number of diallyl disulfide component in the garlic varieties Shantung of 107.174 ppm, while in the garlic varieties Kating of 74.916 ppm. The number of diallyl monosulfide component in the Shantung katom layer of 19.192 ppm, while in the layer katom Kating of 0.404 ppm. The number of diallyl disulfide component in the Shantung katom layer of 4.257 ppm, while in the layer katom Kating of 2.362 ppm. Keywords: garlic, flavor, volatile, coated peanuts, chromatography gas