PELATIHAN PEMBUATAN BLACK GARLIC SEBAGAI PANGAN FUNGSIONAL PEMELIHARA KESEHATAN BAGI KELOMPOK PENGAJIAN AL IHSAN, PEDURENAN, TANGERANG

Muhamad Alif Razi; Nanang  Alamsyah; Fajri Ashfi Rayhan

doi:10.53363/bw.v2i1.59

Authors

Muhamad Alif Razi Universitas Pembangunan Nasional Veteran Jakarta
Nanang Alamsyah Universitas Pembangunan Nasional Veteran Jakarta
Fajri Ashfi Rayhan Universitas Pembangunan Nasional Veteran Jakarta

DOI:

https://doi.org/10.53363/bw.v2i1.59

Keywords:

Black garlic, pangan fungsional, kesehatan, Covid-19, functional food, health

Abstract

Covid-19 pandemic has made a negative impact on the health status of many people in Indonesia. While vaccination is a great tool for decreasing the infection rate and increasing the survival rate, consuming functional foods and vitamins is also beneficial for increasing the body immunity and maintaining a good health. Black garlic is one of the functional foods derived from garlic. Black garlic has many beneficial health effects such as reducing blood pressure and cholesterol, thereby reducing the risk of getting heart disease and stroke. In addition, Black garlic has a good antioxidant compound which can increase the body immunity and reduce oxidative stress. In order to disseminate the health benefits of black garlic, we conduct training on making black garlic to Al Ihsan religious group in Pedurenan, Tangerang City.

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