UNAIR NEWS听 Inspired by the benefits of garlic, Prof. Dr. Ir Annis Catur Adi MSi, lecturer and academician of Faculty of Public Health (FKM) (UNAIR), conducted a research on single fermented garlic.听Then, he formulated it with dark chocolate听and called it GARCHOC.
Pandemic control
To听UNAIR NEWS听on Wednesday, January 25, 2023, Prof. Annis said that his research idea was from the phenomenon of the COVID-19 pandemic.听The pandemic, he said, forced people to improve their immune systems against viruses.听One of them is by taking supplements or herbs.
Apart from supplements or herbal medicine, he continued, boosting immunity can also be done by consuming functional food.
“Functional food is food with superior nutritional content and other health benefits.听One of the most superior functional foods is fresh garlic or ordinary fermented garlic called听black garlic, he said.
Prof. Annis said his research was a continuation of community service and PKM activities in Mulyorejo subdistrict, Surabaya which targeted the elderly. During the COVID-19 pandemic, the elderly are at high risk of being affected by dangerous viruses.
“We want the elderly to not only be able to consume it, they can also produce听black garlic听themselves or in the form of processed GARCHOC.听So, we provide education and training and assistance to the elderly,” said Prof. Annis.
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Black garlic development
According to Prof. Annis, fresh garlic’s original taste and aroma, which is distinctive and sharp, makes people less likely to consume garlic as a nutritious food. In fact, garlic contains phytochemical compounds that are good for health.
淏lack garlic听has a sweeter, chewier taste, and the aroma is not as distinctive as onions.听Black garlic听is more efficacious for health than fresh garlic,” he said.
Even so, some people still don’t like to consume听black garlic.听So Prof. Annis combines听black garlic听with听dark chocolate, which has more public interest.
“So,听dark chocolate听combined with听black garlic听is beneficial for improving the body’s immunity and can be refreshing because it contains theobromine,” he explained.
Prof. Annis packs the product in the form of a small semicircle. Consumers can eat it in one bite making it easier and more comfortable to consume.
Research sustainability
To support the continuation of his research, Prof. Annis has registered GARCHOC’s research to the Institute for Innovation, Journal Development, Publishing, and Intellectual Property Rights (LIPJPHKI) UNAIR since January 23, 2022. Even though the certification is still in the process of being issued, he hopes that his research can benefit society, especially in rural.
“Hopefully, the research technology that I have developed can increase the economic value of food ingredients that are easy to find in the village. Also, giving contributions also nourishes the community through healthy food,” said Prof. Annis. (*)
Author: Dewi Yugi Arti听
Editor: Feri Fenoria听
