{"id":185931,"date":"2023-01-31T13:50:56","date_gmt":"2023-01-31T06:50:56","guid":{"rendered":"https:\/\/unair.ac.id\/garchoc-unair-fkm-lecturer-innovation-from-garlic-to-improve-immunity\/"},"modified":"2023-01-31T17:05:08","modified_gmt":"2023-01-31T10:05:08","slug":"garchoc-unair-fkm-lecturer-innovation-from-garlic-to-improve-immunity","status":"publish","type":"post","link":"https:\/\/unair.ac.id\/en\/garchoc-unair-fkm-lecturer-innovation-from-garlic-to-improve-immunity\/","title":{"rendered":"GARCHOC, UNAIR FKM lecturer innovation from Garlic to improve immunity"},"content":{"rendered":"\n

UNAIR NEWS<\/strong>\u00a0\u2013 Inspired by the benefits of garlic, Prof. Dr. Ir Annis Catur Adi MSi, lecturer and academician of Faculty of Public Health (FKM) 51动漫<\/a> (UNAIR), conducted a research on single fermented garlic.\u00a0Then, he formulated it with dark chocolate\u00a0and called it GARCHOC.<\/p>\n\n

Pandemic control<\/h5>\n\n

To\u00a0UNAIR NEWS\u00a0on Wednesday, January 25, 2023, Prof. Annis said that his research idea was from the phenomenon of the COVID-19 pandemic.\u00a0The pandemic, he said, forced people to improve their immune systems against viruses.\u00a0One of them is by taking supplements or herbs.<\/p>\n\n

Apart from supplements or herbal medicine, he continued, boosting immunity can also be done by consuming functional food. <\/p>\n\n

“Functional food is food with superior nutritional content and other health benefits.\u00a0One of the most superior functional foods is fresh garlic or ordinary fermented garlic called\u00a0black garlic,\u201d he said.<\/p>\n\n

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. <\/p>\n\n

“We want the elderly to not only be able to consume it, they can also produce\u00a0black garlic\u00a0themselves or in the form of processed GARCHOC.\u00a0So, we provide education and training and assistance to the elderly,” said Prof. Annis.<\/p>\n\n

\"\"
Prof. Dr. Ir Annis Catur Adi MSi<\/em>\u00a0.<\/figcaption><\/figure>\n\n

\u00a0<\/p>\n\n

Black garlic development<\/h5>\n\n

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. <\/p>\n\n

\u201cBlack garlic\u00a0has a sweeter, chewier taste, and the aroma is not as distinctive as onions.\u00a0Black garlic\u00a0is more efficacious for health than fresh garlic,” he said.<\/p>\n\n

Even so, some people still don’t like to consume\u00a0black garlic.\u00a0<\/em>So Prof. Annis combines\u00a0black garlic\u00a0with\u00a0dark chocolate, which has more public interest.<\/p>\n\n

“So,\u00a0dark chocolate\u00a0combined with\u00a0black garlic\u00a0is beneficial for improving the body’s immunity and can be refreshing because it contains theobromine,” he explained.<\/p>\n\n

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. <\/p>\n\n

Research sustainability<\/h5>\n\n

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. <\/p>\n\n

“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. (*) <\/p>\n\n

Author: Dewi Yugi Arti\u00a0<\/p>\n\n

Editor: Feri Fenoria\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

UNAIR NEWS\u00a0\u2013 Inspired by the benefits of garlic, Prof. Dr. Ir Annis Catur Adi MSi, lecturer and academician of Faculty of Public Health (FKM) 51动漫 (UNAIR), conducted a research on single fermented garlic.\u00a0Then, he formulated it with dark chocolate\u00a0and called it GARCHOC. Pandemic control To\u00a0UNAIR NEWS\u00a0on Wednesday, January 25, 2023, Prof. Annis said that […]<\/p>\n","protected":false},"author":79,"featured_media":185860,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4654,50,98],"tags":[4614,14034,14035,178,4615,168],"class_list":["post-185931","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-innovation","category-news-en-2","category-news-fkm-en","tag-indonesia-en-2","tag-ptn-en","tag-terbaik-en","tag-unair-en","tag-universitas-en","tag-universitas-airlangga-en"],"yoast_head":"\nGARCHOC, UNAIR FKM lecturer innovation from Garlic to improve immunity - 51动漫 Official Website<\/title>\n<meta name=\"description\" content=\"Prof. Dr. Ir Annis Catur Adi MSi, lecturer and academician of Faculty of Public Health (FKM) 51动漫 (UNAIR), conducted a research on single fermented garlic.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/unair.ac.id\/en\/garchoc-unair-fkm-lecturer-innovation-from-garlic-to-improve-immunity\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"GARCHOC, UNAIR FKM lecturer innovation from Garlic to improve immunity - 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