Allicin is the primary bioactive compound in garlic when garlic crushed or chopped. Allicin is reactive and unstable. Purpose of this research is to perform qualitative and quantitative analysis of allicin in garlic extraction with the maceration method using 96% ethanol as a solvent, and garlic fractionation liquid-liquid method using water, n-hexane, and ethyl acetate as solvent. Qualitative analysis was performed using complexometric titration and thin-layer chromatography (TLC) methods. Quantitative analysis of allicin was conducted using an HPLC. Yield of garlic extract was 1.16%. Yield of liquid-liquid fractionation was: 2.5% for the water fraction, 0.39% for the ethyl acetate fraction, and 1% for the n-hexane fraction. The results of the qualitative analysis using the complexometric method on the ethanol extract, water fraction, and n-hexane fraction of garlic showed positive results for the presence of organosulfur compounds, indicated by the formation of black precipitate. In contrast, the ethyl acetate fraction showed negative results for organosulfur compounds. The qualitative analysis of allicin compounds using the TLC method showed positive results in the ethanol extract and water fraction, indicated by yellow spots on the TLC plates and Rf value of 0.8. In contrast, negative results for allicin compounds were observed in the ethyl acetate fraction. The quantitative analysis of allicin using the HPLC method showed that the allicin concentration in the ethanol extract was 90 ppm (0.10%), while the allicin concentration in the water fraction was 0.14%. This research concludes that the maceration method, followed by