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Abstract : The purpose of this study was to determine the effect of aging duration on the physical, chemical and bioactive characteristics of black garlic from local garlic (lumbuh Hijau varieties) and determine the appropriate aging time to produce black garlic with good properties and high bioactive content. This study uses a single completely randomized design (CRD), namely aging (7 days, 14 days and 21 days) with three replications in each treatment. The results of the analysis showed that the aging time in the manufacture of black garlic made from local garlic varieties of lumbu hijau significantly affected the yield, texture, color intensity, water content, protein content, fat content, ash content, carbohydrate content, total reducing sugar, total titrated acid (TAT), acidity (pH), total phenol and antioxidant activity (p <0.05). The appropriate aging time for the production of black garlic from garlic varieties of lumbu hijau is for 14 days, with a yield of 80.81%; texture of 8.90 g / 5mm; color intensity 0.52%; water content 61.77%; protein content 16.65%; fat content of 1.28%; ash content 4.05%; carbohydrate content of 29.82%; reducing sugar 3.94%; total titrated acid (TAT) 0.26%; acidity (pH) 3.01%; total phenol 0.91%; antioxidant activity 61.62%.