Analysis of Antibacterial and Antioxidant Activities of a Single Bulb of Garlic Fermented into Black Garlic

—A single bulb of black garlic is the result of a single bulb of garlic fermentation which produces black colour as a result of the fermentation process at 80ºC for 15 days. As it is known that garlic has pharmacological properties, but the properties possessed by black garlic cannot be separated from the result of heating during the fermentation process. This study aims to determine the differences in antibacterial and antioxidant activity in a single bulb of garlic and a single bulb of black garlic. The design of this study was a pure laboratory experimental study with a post-test only control group research design. In this study, the focus was to determine the antioxidant and antibacterial activity against Streptococcus mutans, Streptococcus pyogenes and Enterococcus faecalis on a single bulb of garlic and a single bulb of black garlic. Testing for antibacterial activity using the Kirby-Bauer diffusion method, while antioxidant testing was carried out by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. The results showed that there was a significant increase in the antibacterial activity of black garlic against Streptococcus mutans and Enterococcus faecalis (P <0.05). Meanwhile, the increase in antibacterial activity against Streptococcus pyogenes showed insignificant differences (p> 0.05). Likewise, the increase in antioxidant activity of single black garlic DPPH was significantly different from single bulb garlic (P <0.05). Overall, the results of this study indicate that the garlic fermentation process by heating at 80ºC for 15 days can cause changes in colour, texture, taste, and significantly increase the antibacterial and antioxidant