International Journal of Health Sciences Available online at http://sciencescholar.us/journal/index.php/ijhs Vol. 2 No. 1, April 2018, pages: 11~20 e-ISSN: 2550-696X, p-ISSN: 2550-6978 http://dx.doi.org/10.29332/ijhs.v2n1.86 11 Nutrition Content and Antioxidant Activity of Black Garlic Ni Nyoman Astika Dewi a , I Wayan Mustika b Article history: Received 10 July 2017, Accepted in revised form 20 January 2018, Approved 12 February 2018, Available online 14 February 2018 Correspondence Author a Abstract Black garlic is a garlic that has been naturally processed at a certain temperature in a long time. Therefore, the new chemical content and formulations are produced. Black Garlic has stronger antibacterial properties, as well as antioxidants two times higher than regular garlic due to it consists of Sallycysteine. The longer black garlic fermentation of Sallycysteine content increases. The study was intended to identify the nutritional content and antioxidant activity found on black garlic based on fermentation time. The research type used was an analytical observation with complete randomized design included making, observing, and analyzing nutrient content (carbohydrate, protein, and fat) and antioxidant activity on black garlic based on fermentation length. The research sample was black garlic fermented at 70 0 C. The experiment was carried out by different treatment of fermentation length was 30 days, 40 days, 60 days, and 90 days. The results showed that nutrient content and antioxidant activity of black garlic during the fermentation process tended to increase. The highest protein content was found on 60 fermented black garlic (7.52% bb). The highest fat content was found in 90 fermented black garlic (5.4% bb). The highest carbohydrate content was found on 90 fermented black garlic (45,476% bb). The black garlic antioxidants activity during fermentation process tends to increase. The highest antioxidant activity was found on 90 fermented black garlic based on GAEAC value (658.9 mg/L), total phenol (140.3 mg GAE/g), and IC value 50% (134.6 ppm). Based on the results of the present study, it is very good for consuming a black garlic. Keywords Antioxidant activity; Black garlic; Fermentation; Nutritional content; Sallycysteine; e-ISSN: 2550-696X, p-ISSN: 2550-6978 © Copyright 2018. The Author. Published by ScienceScholar in Universidad Técnica de Manabí. This is an open-access article under the CC-BY-SA license (https://creativecommons.org/licenses/by/4.0/) All rights reserved. a Department of Nursing, Polytechnic of Health Denpasar, Indonesia b Department of Nursing, Polytechnic of Health Denpasar, Indonesia