Product Development of Fried Shallot from Dairi Potentiates as Souvenir

DOI

10.2991/absr.k.220101.047How to use a DOI?

Keywords

shallot; fried shallot; Dairi Regency; Dairi shallot; product development; Toba Lake

Abstract

Dairi regency is rich with their horticultural plants, especially shallots. But shallots are seasonal plants which affect the price fluctuation even though it has a big potential. The importance of this research is developing a product from Dairi shallot in order to stabilize the market price of shallot, increase the shelf life, and add more economic value. In addition, it is expected to support the Toba Lake tourism and increase the welfare of people in Dairi regency. The objectives are evaluating the sulphur and moisture content of Dairi shallot, determine the most preferred type of fried shallot based on sensory evaluation, determine the most appropriate packaging based on stability assessments, evaluation of market acceptance of the developed product as souvenir of Toba Lake tourism, and assess the safety parameter and nutritional value according to BPOM regulation. The results showed that Dairi shallot has different moisture content (81.64%) and sulphur content (612.215 mg/kg) from Brebes and Sumenep shallot. And the best product was fried shallot that was soaked in salt solution. Both packaging was appropriate but plastic jar was the chosen one. Almost all respondents would like to buy the developed product. The quality of product developed and nutritional value met the BPOM safety regulation.

Copyright

© 2022 The Authors. Published by Atlantis Press International B.V.

Open Access

This is an open access article under the CC BY-NC license.

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TY  - CONF
AU  - Hadassah Elisabeth
AU  - Tabligh Permana
AU  - Elisabeth K. Prabawati
PY  - 2022
DA  - 2022/01/05
TI  - Product Development of Fried Shallot from Dairi Potentiates as Souvenir
BT  - Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
PB  - Atlantis Press
SP  - 348
EP  - 356
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220101.047
DO  - 10.2991/absr.k.220101.047
ID  - Elisabeth2022
ER  -