17
(STUDY ON) THE EFFECT OF VARIETIES AND TYPE SOAKING SOLUTIONS ON THE QUALITY OF POWDERED SHALLOTS
Ericha Nurvia Alami1,2*, Erni Sofia Murtini1, Sudarminto Setyo Yuwono1
1Department of Food Science and Biotechnology - Faculty of Agricultural Technology - Universitas Brawijaya
Jalan Veteran – Malang 65145
2Assessment Institute for Agricultural Technology (AIAT) of East Java, Indonesia Corresponding Author, email: [email protected]
ABSTRACT
Powdered shallots have a broad market potential to be developed to meet the trend of modern lifestyles. The suitability of raw material varieties and the type of soaking solutions are necessary to produce good quality shallot powder. This study aims to examine the types of varieties and soaking solutions on the quality of powdered shallots based on the organoleptic test. This study used a Randomized Block Design (RBD) of 2 factors, namely the shallots variety factor (biru lancor, super philip, rubaru) and the type of soaking solution (salt, ascorbic acid, citric acid). Repetition was carried out three times for each treatment unit so that 27 experimental units were obtained. Observation parameters include yield, water activity (Aw value), colour, hygroscopicity, moisture content, and organoleptic test, followed by determining the best treatment using a comparison method between Zeleny and SMART. The results showed that best-powdered shallots were derived from the biru lancor varieties with the citric acid soaking solution. The panelists gave scores of 8.00 (like very much) for the colour, 6.83 (like moderately) for the aroma and 6.30 (like slightly)for the flavor of the powdered shallots.
These p
owdered shallots have water content value of 3.17%, the yield of 6.81%, hygroscopicity level of 3.12%, Aw 0.39, colour L* 73.53, a* 11.73, b * 4.87.Keywords: Shallots; Shallots powder; Soaking solution; Varieties
INTRODUCTION
Shallots have a high water content which can cause quality degradation such as physiological, microbiological, enzyme activity and mechanical damage (Mutia et al., 2014). Shallots are classified as vegetables and spices with a distinctive aroma so that they can be used as cooking spices both in fresh and powder form. The aromatic compounds in shallots can provide a strong taste as a flavoring to arouse appetite (Pramesthi et al., 2020).
Processing fresh shallots into powder form is an alternative process that needs to be developed and still has broad market potential in the modernization era and can prevent quality degradation during storage.
Processing into powder is one of the efforts to
maintain quality and provide convenience in applying cooking spices (Fuadah et al., 2014).
Shallots in East Java have various varieties, including super philip, bauji, batu ijo, biru lancor, and rubaru. These varieties include superior varieties released by Assessment Institute for Agricultural Technology (AIAT) East Java (Baswarsiati et al., 2015). These superior varieties have yet to be utilized optimally for food processing and diversification, such as manufacturing powdered shallots. Shallot varieties can determine the quality of the resulting product because the characteristics between varieties differ. In the research conducted by Sukasih and Setyadjit (2016), shallot flour from the treatment of the Bima variety has good characteristics compared to the Sembrani variety. Differences in these characteristics
18 can be caused by climatic conditions, soil fertility, geographical variations, cultivation methods, genetic factors and environmental conditions (Lekshmi et al., 2014).So, with the diversity of shallot varieties, it is necessary to determine the best varieties to manufacture powdered shallots.
Shallot powder has a colour that tends to brown (Alami et al., 2018), so it can affect the appearance and level of preference for the product's colour. The browning can occur due to enzymatic reactions due to the cutting of plant tissue which then reacts with oxygen and non-enzymatic browning reactions due to high temperatures in drying. In the previous study, the most critical factor in producing flour or shallot powder is the soaking process and drying temperature so that the resulting colour is close to its fresh form (Sukasih and Setyadjit, 2016). In this study, the prevention of browning was carried out by soaking sliced shallots in a soaking solution such as salt, ascorbic acid, and citric acid, and the temperature used for drying was 50 °C. Making shallot powder requires the suitability of varieties and types of soaking solutions to produce a good quality powder. This study aims to examine the types of varieties and the best soaking solution based on the organoleptic test of preference for colour, aroma, and taste.
METHOD a. Material
The raw materials used in this study were shallots with three different varieties (biru lancor, super philip and rubaru) obtained from Probolinggo, Batu, and Madura farmers. Other additives used are food grade citric acid (TTCA co LTD Shandong), salt, ascorbic acid (Shandong Luwei Pharmaceutical Co), maltodextrin food grade (Indo Food Chem), TCP (tricalcium phosphate) food additive (Lianyungang Shuren Scientific Creation Imp and exp.co.LTD).
b. Design
The study used a randomized block design (RBD) with two factors, namely shallot varieties (biru lancor, super philip, rubaru)
and the type of soaking solution (salt, ascorbic acid, citric acid). Repetition was carried out three times for each treatment unit so that 27 experimental units were obtained.
c. Procedure
The procedure for making shallot powder follows Sukasih and Setyadjit (2016), which is modified, namely stripping shallots with varieties (biru lancor, super philip, rubaru). For each treatment, shallot was weighed 500 g and then washed to remove dirt that might still be attached to the tubers.
The next step is chopping or slicing using a slicer with a thickness of ± 1-1.5 mm and soaking in a solution (salt, ascorbic acid, citric acid) each 0.5% b/v for 10 minutes according to the treatment combination that has been determined. Then a second washing is carried out to clean the remnants of the soaking solution. Then, draining and drying were carried out using a cabinet dryer type MBI BP 3600 K (China) at 50 °C for ± 18 hours. The dried shallot chips were then crushed using a dry blender type Philips HR2155, sieved using an 80 mesh sieve, and packed in plastic bottles.
d. Analyze Characteristic Shallots Powder The resulting shallot powder was analyzed for moisture content and yield (AOAC, 1995), water activity (Aw) analysis (Ulfah et al., 2018), colour analysis using a colour reader (Jha, 2010), hygroscopicity (Schuck et al., 2012). The organoleptic test of shallot powder in this study was conducted on 30 untrained panelists to assess the preference level for powdered shallot products using a hedonic scale (scoring). The hedonic scale used consists of 1-9 points (dislike extremely – like extremely) (Pimentel et al., 2016; Wichchukit and O’Mahony, 2015) followed by four positive categories (scores or scales 6, 7, 8, 9), four negative categories (scores 1, 2, 3, 4) and one category on a scale of 5 (neither like nor dislike).
e. Data Analysis
Data were analyzed using ANOVA and Tukey's follow-up test with a 95%
confidence interval. Organoleptic data were analyzed using the Friedman test. The
19 method used to determine the best treatment, or the selected formula used the Zeleny and SMART methods based on the results of the organoleptic test of preference for colour, aroma and Flavor.
RESULT AND DISCUSSION Water content
The water content of shallot powder produced from the treatment between
varieties and types of the soaking solution resulted in a range of values between 3.17 - 4.50%. The variety factor and the type of soaking solution did not significantly affect the moisture content of the resulting powdered shallots because the P-value (>
0.05) also did not indicate an interaction between the two factors. The results of the average value of the water content of shallot powder are shown in Table 1.
Table 1. The average value of the water content and hygroscopicity of shallot powder in the treatment of varieties and types of soaking solution
Treatment Water content (%) Hygroscopicity (%)
Biru lancor; salt 3.33 ± 0.58a 4.01 ± 0.98a
Biru lancor; ascorbic acid 3.50 ± 0.50a 3.43 ± 0.06a
Biru lancor; citric acid 3.17 ± 0.29a 3.12 ± 0.41a
Super philip; salt 4.17 ± 0.76a 4.08 ± 1.02a
Super philip; ascorbic acid 3.83 ± 0.76a 3.83 ± 1.35a
Super philip; citric acid 3.67 ± 1.15a 4.32 ± 0.88a
Rubaru; salt 4.00 ± 1.00a 3.81 ± 0.38a
Rubaru; ascorbic acid 3.83 ± 1.04a 3.04 ± 1.03a
Rubaru; citric acid 4.50 ± 0.87a 3.74 ± 0.42a
*Values followed by the same letter indicate a non-significant difference (P>0.05) The value of the water content of
shallot powder in this study did not differ much from each other because the drying time and temperature used were uniform.
Although there was no significant difference in the mean value of water content, the lowest water content was found in the biru lancor variety powdered shallots with a 3.17% citric acid soaking solution. The soaking process using citric acid can affect the low water content because the acid contains ions (H+) and causes the hydroxyl group (OH) in the material to be cut off so that it binds a lot of water during the soaking process. When dried, the flour loses a lot of water (Pomanto et al., 2016).
Powdered shallots are classified as powdered spices that give aroma to certain foods, and the standard for the water content of powdered spices, according to SNI 01- 3709-1995, is a maximum of 12%. The average value of the water content of powdered shallots from this study is relatively low, <5%
compared to previous studies of 7.82%
(Dewayani et al., 2019b), so the shallot powder in this study has met the SNI
standard for powdered spices. The water content of flour-based products, if it exceeds 12%, can stimulate microbial growth (Dewayani et al., 2019b). The type of dryer and the soaking solution can influence the high and low water content in powdered shallots. The water content of powdered shallots resulting from sun drying is higher than that using an oven (Dewayani et al., 2019a). Water content can play a role in determining the physicochemical characteristics properties of vegetable or animal food ingredients and has a significant effect on the shelf life of powdered products, which is correlated with Aw (Schuck et al., 2012).
Hygroscopicity
Hygroscopicity is the ability of a material to absorb moisture from the surrounding environment with high humidity (Djali et al., 2016). The level of hygroscopicity can be determined from the final moisture content of material after exposure to moist air at controlled RH conditions, and powder or powder is
20 considered non-hygroscopic if the percentage of hygroscopicity is less than 10%.
Hygroscopicity depends on powder composition, especially highly hydrophilic components such as proteins and carbohydrates, drying conditions and storage in suitable packaging (Schuck et al., 2012). The results of the measurement of hygroscopicity, variety factor and type of soaking solution did not show a significant difference (p>0.05).
The average hygroscopicity value of shallot powder based on the treatment of varieties and types of soaking solution can be seen in Table 1.
The average value of the hygroscopicity level in Table 1 resulting from the treatment of varieties and soaking solutions is 3.04–4.32%. Shallot powder from this treatment has a low value and does not include hygroscopic products. Compared to the research on whey powder, the hygroscopicity level was 15.40–16.85%
(Huda, 2020), and the research on making powdered soyghurt was 10.92 – 16.00% (Djali et al., 2017). A product is said to be hygroscopic if its hygroscopicity level reaches 15.1–20.0% (Schuck et al., 2012). In this study, the hygroscopicity value was low because, in its manufacture, there was no process of adding sugar or sucrose, and the sugar content in shallots was relatively small. The sucrose component is hygroscopic, so when the product is added, the higher the sucrose, the higher the hygroscopicity (Ratnasari et al., 2012).
Yield
Yield is obtained from the percentage ratio of the final weight of powdered shallots produced to the weight of fresh shallots before drying so that the weight loss can be known during drying. The treatment between varieties and types of the soaking solution resulted in the yield value of shallot powder ranging from 5.32 to 8.73%. From the results of the analysis of Tables 2, 3, and 4, it can be seen that the variety factor, the type of soaking solution, and the relationship between the two showed a significant effect (p<0.05) on the yield of shallot powder.
Table 2 shows that the highest yield value was found in the biru lancor variety,
8.07%, and the lowest was in the super philip variety, 6.03%. Different types of varieties can affect the size of the yield of powder or flour produced (Amanu and Susanto, 2014). The large diameter of the shallot bulbs will also make a sizeable, powdered yield. The diameter of the shallot of the biru lancor variety in this study had a value of 37.65 mm or greater than the other two varieties, namely 32.74 and 29.80 mm, so the yield of powder produced by the blue lancor variety was greater. Following previous research, the yield of shallot powder made from the Bima Brebes variety is greater than the Maja Cipanas variety because the bima Brebes variety has a larger tuber diameter than other varieties after being tested for its adaptability (Dewayani et al., 2019b). The large or broad tuber diameter size can affect the more excellent diffusion process. Soaking using a salt solution will also cause the diffusion rate to take place quickly (Fahlevi and Zulfikar, 2021) so that the salt solution will promptly enter the onion and increase the yield (Putri and Suharnas, 2021).
Table 2. Average yield and Aw value of powdered shallots based on different varieties
Varieties Yield (%) Aw Biru lancor 8.07 ± 1.09a 0.38 ± 0.01a Super philip 6.03 ± 0.82b 0.35 ± 0.01b Rubaru 7.43 ± 1.12a 0.35 ± 0.02b
*Values followed by different letters showed a significant difference (P<0.05)
Table 3. Average yield and Aw value of powdered shallots based on the different types of soaking solutions
Type of soaking
solution Yield (%) Aw Salt 8.11 ± 1.03a 0.36 ± 0.02a Ascorbic acid 6.97 ± 1.71b 0.36 ± 0.01a Citric acid 6.46 ± 0.52b 0.37 ± 0.02a
*Values followed by different letters showed a significant difference (P<0.05)
In Table 3, the soaking solution type can affect the shallot powder yield. Similarly, Table 4 shows an interaction between shallot varieties and the type of soaking solution on
21 the yield of shallot powder. The type of salt immersion solution has the highest average yield value and can bind water and cause the water content of the material to decrease so that it can increase the yield. Because the salt solution is hygroscopic and will absorb moisture from the material, so free water will come out. The solids in the solution enter the product through a diffusion process to increase the product yield (Putri and Suharnas, 2021). This type of citric acid soaking solution has a low yield value in shallot powder, following previous research, which states that soaking using an acid solution produces a lower yield than without soaking because the acid solution can remove several mineral components in flour fish and affect the yield (Pomanto et al., 2016).
Water activity (Aw)
Water activity (Aw) is a parameter used to measure water availability in foodstuffs and is used for live microorganisms, and is very important to ensure foodstuffs during processing and storage (Schuck et al., 2012). The treatment between varieties and types of the soaking solution resulted in an average range of Aw values of shallot powder from 0.34 to 0.40.
The variety factor (Table 2), the interaction between varieties and the type of soaking solution (Table 4) showed a significant effect (p<0.05) on the Aw value. However, the type
of soaking solution (Table 3) did not show a significant impact (p>0.05).
The Aw value and water content of food are closely related to physical, chemical and microbial growth changes in the product, and some microbes can only grow in a specific Aw range ( Rodriguez, 2013; Candra et al., 2014). The generally acceptable Aw value is between 0.2–0.3. Water activity (Aw) value below 0.6 microbial growth is minimal, but Aw value between 0.3-0.8 can be related to the rate of non-enzymatic browning reactions, while for product preservation, the maximum Aw value is 0.2 at 25 °C (Schuck et al., 2012). So that the Aw value of the powdered shallot product produced in this study is still relatively high but lower than the study (Ulfah et al., 2018), namely the Aw value of basil chips ranging from 0.43-0.45 and research (Diniyah et al., 2019) the Aw value of cookie premix flour ranges from 0.56–0.61.
The value of Aw is closely related to the shelf life of agricultural products that experience drying. A lower Aw value will be better because it can suppress microbial growth, biochemical activity, and enzymatic browning (Seifu et al., 2018). Differences in shallot varieties can affect the Aw value of shallot powder. The following research by Sholihah (2021) showed that the treatment of carrot varieties significantly involves the Aw value of carrot flour.
Table 4. The average value of the yield and Aw of shallot powder in the treatment of varieties and types of soaking solutions
Treatment Yield (%) Aw (%)
Biru lancor ; salt 8.73± 0.30a 0.39± 0.01a
Biru lancor ; ascorbic acid 8.68± 0.64a 0.37± 0.03abc
Biru lancor ; citric acid 6.81± 1.01ab 0.39± 0.02ab
Super philip ; salt 6.92± 072ab 0.36± 0.02abc
Super philip ; ascorbic acid 5.32± 0.94b 0.35± 0.03abc
Super philip ; citric acid 5.86± 1.60b 0.35± 0.03bc
Rubaru ; salt 8.73± 0.47a 0.34± 0.02c
Rubaru ; ascorbic acid 6.86± 0.32ab 0.35± 0.03bc
Rubaru ; citric acid 6.71± 1.33ab 0.37± 0.02abc
*Values followed by different letters showed a significant difference (P<0.05) Colour
Colour is an important criterion of consumer judgment used to qualitatively evaluate the appearance of powders (Cao et
al., 2020). The measurement of the colour of the shallot powder in this study used a colour reader, which was then followed by an online nixsensor application. After the
22 hex value was generated, it was continued with the colorhexa application.
Measurement of the colour of shallot powder in this study using a colour reader and the colour produced from the treatment of varieties and soaking solutions did not show a significant difference (p>0.05) to the values of L*, a*, and b* as well as no
interaction between these two factors (Table 5). The colour of the shallot powder produced from the varieties treatment and the soaking solution can be seen in Figure 1, and the average colour of shallot powder in Figure 2.
Table 5. Average colour values based on the treatment of varieties and soaking solutions
Treatment Colour
L* a* b*
Biru lancor ; salt 71.30a ± 3.10 11.17a ± 7.62 8.53a ± 6.23 Biru lancor ; ascorbic acid 72.23a ± 2.93 10.63a ± 7.77 8.87a ± 3.54 Biru lancor ; citric acid 73.53a ± 3.49 11.73a ± 9.76 4.87a ± 4.13 Super philip ; salt 71.90a ± 2.87 9.23a ± 6.76 10.53a ± 6.43 Super philip ; ascorbic acid 71.17a ± 1.46 9.07a ± 6.96 12.27a ± 2.25 Super philip ; citric acid 72.67a ± 1.86 9.47a ± 6.81 10.17a ± 6.11 Rubaru ; salt 74.60a ± 2.15 10.07a ± 8.44 5.70a ± 4.07 Rubaru ; ascorbic acid 74.53a ± 1.32 9.67a ± 7.22 7.20a ± 2.95 Rubaru ; citric acid 72.53a ± 3.91 11.13a ± 7.97 6.50a ± 4.78
*Values followed by the same letter indicate a non-significant difference (P>0.05)
Notes:
V1P1 (biru lancor varieties; salt soaking solution), V1P2 (biru lancor varieties; ascorbic acid soaking solution), V1P3 (biru lancor varieties; citric acid soaking solution), V2P1 (super philip varieties; salt soaking solution), V2P2 (super philip varieties; ascorbic acid soaking solution), V2P3 (super philip varieties;
citric acid soaking solution), V3P1 (rubaru varieties; salt soaking solution), V3P2 (rubaru varieties; ascorbic acid soaking solution), V3P3 (rubaru varieties; citric acid soaking solution)
Figure 1. Shallot Powder Colour
Notes:
V1P1 (grayish red), V1P2 (grayish red), V1P3 (grayish red), V2P1 (grayish orange), V2P2 (grayish orange), V2P3 (grayish orange), V3P1 (grayish red), V3P2 (grayish red), V3P3 (grayish red)
Figure 2. The Average Description of The Colour of The Shallots Powder
V1P2 V1P3
V1P1
V2P1 V2P2 V2P3
V3P1 V3P2 V3P3
23 Organoleptic test
Organoleptic tests were carried out to obtain an assessment from the panelists of powdered shallot products based on the parameters of colour, aroma and flavor. The treatment of varieties and types of soaking solution had a significant effect (P < 0.05) on the panelists’ preference for the colour and aroma of powdered shallots. However, the taste of shallot powder showed no significant difference (P > 0.05). The L* value is a parameter to describe the brightness level of a product. The higher the L* value in powdered shallots, the powder product has a high brightness level, L* 100 (whiter or brighter) and vice versa. If the L* value is 0 or low, the product is inclined (dark or black) (Fajarwati et al., 2017). The colour of the resulting powder tends to be the same because the temperature and drying time used is the same, even though the type of soaking solution used is different. Although
it has almost the same colour average value (greyish red), the highest colour value is found in the treatment of the rubaru variety with salt soaking solution, namely the L*
74.60, a* 10.07, and b* 5.70 values and produces a hex value of #cdb1ae, the colour description of the hex value is greyish red and close to the original colour of the shallots with a hex value of #9a5f5b or mostly dark red (ColorHexa, 2022). The colour change occurs because the pigment in the onion is degraded during processing.
The pigments in shallots are anthocyanin compounds in the form of cyanidin 3- glucoside (Ratnaningsih et al., 2018) and will undergo degradation during processing, such as drying using hot temperatures.
Heating treatment can change or decrease colour stability, resulting in anthocyanin discoloration (Fathinatullabibah et al., 2014).
Table 6. The average value of organoleptic test results based on varieties of treatment and soaking solution
Treatments Organoleptic test
Colour Aroma Flavour
Biru lancor ; salt 6.50 ± 1.34bc 6.33 ± 1.45ab 5.97 ± 1.80a Biru lancor ; ascorbic acid 5.93 ± 1.21bcd 6.43 ± 1.50ab 5.73 ± 1.34a Biru lancor ; citric acid 8.00 ± 1.48a 6.83 ± 1.51a 6.30 ± 1.97a Super philip ; salt 5.27 ± 1.15d 6.80 ± 1.40a 6.57 ± 1.26a Super philip ; ascorbic acid 5.43 ± 2.04d 5.90 ± 1.70abc 5.70 ± 1.62a Super philip ; citric acid 5.33 ± 1.47d 6.57 ± 1.52a 6.17 ± 1.39a Rubaru ; salt 6.63 ± 1.25bc 5.47 ± 1.63bc 6.37 ± 1.72a Rubaru ; ascorbic acid 5.60 ± 1.14cd 5.00 ± 1.32c 5.87 ± 1.50a Rubaru ; citric acid 6.73 ± 1.21b 5.23 ± 1.58c 6.13 ± 1.50a
*Description: score 9 (like extremely), score 8 (like very much), score 7 (like moderately), score 6 (like slightly), score 5 (neither like nor dislike), score 4 (dislike slightly), score 3 (dislike moderately), score 2 (dislike very much), score 1 (dislike extremely).
Figure 3. The Score Value of Organoleptic Test Results Based on Varieties of Treatment and Soaking Solution
0.00 2.00 4.00 6.00 8.00
V1P1 V1P2 V1P3 V2P1 V2P2 V2P3 V3P1 V3P2 V3P3
Score
Treatment color aroma flavor
24 In Table 6 and Figure 3, panelists liked shallots powder from the V1P3 treatment (biru lancor varieties with citric acid solution). The panelist assessed the colour of shallots powder with a score of 8.00 (like very much) because the colour produced by soaking solution using citric acid was greyish red or close to its original colour.
This is because citric acid can maintain the colour of the shallot powders. This study follows the previous statement, which stated that soaking using citric acid produced an excellent colour of shallot flour or a colour close to its fresh form (Sukasih and Setyadjit, 2016). Citric acid has good solubility and stability, so it can be used as a preservative, preventing colour and aroma damage, regulating pH, enhancing flavor, and preventing oxidation. Soaking in citric acid can positively affect the brightness of the colour of shallot powder during storage (Setyadjit et al., 2017). Citric acid can maintain the product's natural colour by lowering the product tissue's pH to reduce the formation of enzymatic browning. Citric acid is also a chelating agent or compound that can bind divalent metals such as Mn, Mg and Fe (Alfania, 2018). Panelists assessed 6.80 (moderately) and 6.30 (slightly) for the aroma and flavor of shallots powders.
Shallots are rich in active chemical compounds (sulfur), which play a role in forming aroma (Aryanta, 2019). Sulfur is a volatile compound that causes a strong onion aroma from propyl-disulfide and propyl-methyl disulfide compounds (Sukasih and Setyadjit, 2016). Blue lancor red onion has a moderate aroma
(Baswarsiati et al., 2015), so when it is processed, the aroma is quite liked by the panelists.
Determination of The Best Treatment Determination of the best treatment in making shallot powder with different varieties and soaking solutions using the Multiple Attribute Zeleny and SMART (simple multi-attribute rating technique) methods. The best treatment for the Zeleny method was determined from the treatment with L1, L2 and Lmax values (Dewi et al., 2017). The SMART method is a qualitative and quantitative model for making comprehensive decisions (Sihombing et al., 2019). Determination of the best treatment aims to determine the varieties and types of the best soaking solution in the formulation for making shallot powder based on the parameters of the organoleptic test results of colour, aroma, and flavor.
The best treatment selection based on the Zeleny method is made by determining the value of expectations and the factors of interest required by the researcher (Rahman and Yuwono, 2019). Meanwhile, with the SMART method, how to determine the best treatment is by selecting the criteria to be used, assigning a weight value to each criterion, calculating the normalization of the weights of each criterion, assigning a criterion value to each alternative, determining the utility value, calculating the final value of each and then determine the rating value (Nurhayati and Lubis, 2021).
Table 7. The results of determining the best treatment for shallot powder
Varieties Soaking solution Rating
Zeleny SMART
Biru lancor Salt 2 2
Biru lancor Ascorbic acid 5 7
Biru lancor Citric acid 1 1
Super philip Salt 4 3
Super philip Ascorbic acid 8 8
Super philip Citric acid 7 6
Rubaru Salt 3 4
Rubaru Ascorbic acid 9 9
Rubaru Citric acid 6 5
25 In Table 7, the first rank value generated from the calculation of the Zeleny and SMART methods is treating the biru lancor variety and the citric acid soaking solution. The analysis of different methods produced the same rating value. The best treatment resulted in the colour value of shallot powder of 8.00 (like very much), the aroma of 6.83 (like moderately), the taste of 6.30 (slightly like), the water content value of 3.17%, the yield of 6.81%, hygroscopicity level 3,12 %, Aw 0.39, colour L* 73.53, a*
11.73, b* 4.87 (greyish red) (Table 8).
Table 8. The best treatment value
Parameters Value
Physical:
Yield (%) 6.81 ± 0.94b
Hygroscopicity (%) 3.12 ± 0.41a
Aw 0.39 ± 0.02ab
Colour L* 73.53 ± 3.49a
Colour a* 11.73 ± 9.76a
Colour b* 4.87 ± 4.13a
Chemical:
Water content (%) 3.17 ± 0.29a Organoleptic:
Colour (like very much) 8.00 ± 1.48a Aroma (like moderately) 6.83 ± 1.51a flavor (like slightly) 6.30 ± 1.97a
CONCLUSION
The results showed that the panelists’
preferred quality of the powdered shallots based on the organoleptic test was powdered shallots derived from the biru lancor varieties with citric acid soaking solution (V1P3). The panelists assessed a score of 8.00 (like very much) for the colour of the powdered shallots, a score of 6.83 (like moderately) for the aroma and a score of 6.30 for the flavor (like slightly). Powdered shallots of the biru lancor varieties with citric acid soaking solution, which is the panelists’ favorite, are known to have a water content value of 3.17%, yield of 6.81%, hygroscopicity level of 3.12%, Aw 0.39, colour L* 73.53, a* 11.73, b* 4.87 based on the calculation of determining the best treatment using the Zeleny and SMART method).
ACKNOWLEDGEMENT
Acknowledgements are addressed to the Agricultural Research and Development Agency for supporting research costs and East Java AIAT for supporting the research place.
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