Antioxidant Activity Combination of Shallot (Allium Ascalonicum L.) and Black Garlic Extracts

Shallots and garlic are spices in every home that are used as spices in the kitchen. Garlic is fermented at a certain temperature and humidity to produce black garlic. The purpose of this study was to determine the antioxidant activity of the combination of shallot and black garlic extracts in the ratio (4:1), (3:2), and (1:4) compared to vitamin C as a positive control using the DPPH method (1, 1-diphenyl-2- phicrylhydrasyl). The test results of the combination of shallot and black garlic extracts with a comparison (4:1) IC50 value of 81.14 ppm, (3:2) of 110.98 ppm, and (1:4) of 102.26 ppm . The three comparisons that have the highest activity are the ratio (4:1) with an IC50 value of 81.14 ppm with strong activity as an antioxidant, and when compared with the ratio (3:2) and (1:4) have the highest activity