Training in the Manufacture and Utilization of Black Garlic as an Immunity Booster During COVID-19
Abstract
Immunity is one of the most important things to considered when trying control the spread, and reduce the severity of COVID-19. There are many ways to boost the immune system. One method is the use of the herb Thibbun Nabawi, black garlic. Black arlic contains high levels of S-allyl cysteine. It is six times higher than raw garlic. This compound is known to increase the levels and activity of the immune components such as natural killer cell, cytokine IFN-, TNF-α, and IL-2. To increase immunity during the Covid-19 pandemic, a training program was conducted to increase knowledge surrounding the use of black garlic. The program was conducted in the Tamansari sub-district, Bandung and used the Training for Trainers (TFT) method. The evaluation of the training was carried out through pre-test and post-test questionnaires as well as through direct questions to participants. Results showed that there was an increase in public knowledge regarding the manufacture and utilization of black garlic to boost immunity. It was 33.546% and 47.151%, respectively.
Keywords: training, immunity, black garlic
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