Optimasi Perendaman Natrium Bisulfit dan Asam Askorbat pada Proses Pembuatan Tepung Bawang Merah (Allium ascalonicum L.)

Abstract

Production of shallot increase significantly in Indonesia fixed by processing flesh of shallot into powder. The purpose of this research is optimization of high quality shallot powder processing to give added value. Flesh red onion soaked, dried with tray dryer, blended, and filtered until form red onion powder. All of analyses parameters ranked to get 0.2% ascorbic acid treatment at Bima variety as the best shallot powder with 4.0399±0.7908% wet basis (wb) moisture content, 4.4539±0.1358% wb ash content, 1.2401±0.6499% bw fat content, 15.5631±0.2861% wb protein content, 61.9461±4.1168 mg/100g wb vitamin C content, 256.3922±16.2627 ppm total fenols, 50.7078±2.3167 ppm anthocyanins, 2612.4097±408.9414 ppm quercetins, 225.7260±4.0702 μg/mL antioxidant activity ekuivalen, and 83.0508±1.6949% inhibition of free radical. Physich characteristics based on oHue values has yellow to red colour.