<p>Bawang merah utuh <em>in brine </em>adalah bawang merah segar yang diawetkan dalam larutan garam, asam atau keduanya. Tujuan penelitian ini adalah untuk mendapatkan konsentrasi NaCl, asam sitrat, serta waktu pasteurisasi yang optimum dalam proses pembuatan bawang merah utuh <em>in brine</em>. Optimasi ini dilakukan dengan metode <em>Response Surface Methodology </em>(RSM), didapatkan 18 variasi konsentrasi NaCl, asam sitrat, dan lama pemanasan yang kemudian dihasilkan satu formula proses optimum. Parameter respon analisis meliputi aktivitas antioksidan metode DPPH, total antosianin, kecerahan warna, kadar keasaman (pH), angka lempeng total (ALT)), aktivitas air (Aw), <em>volatile substances </em>dan total padatan terlarut. Hasil penelitian menunjukkan bahwa dengan penambahan 10% NaCl, 1% asam sitrat, dan lama pemanasan 20 menit merupakan formula yang optimum.. Dengan perlakuan tersebut bawaang merah utuh <em>in brine </em>memiliki pH 3,38, aktivitas air 1,0, TPT 15,4 °Brix, ALT 45,45 x 10² CFU/g, <em>chroma chromatic</em>)15.9, aktivitas antioksidan 191,841 ppm dengan persentase inhibisi 66.905%, total antosianin 23.83 ppm, dan <em>volatil Substance </em>4701 ppm.</p><p><strong><br /></strong></p><p><strong>Optimation of Producing Whole Shallot (<em>Allium ascalonicum </em>L) in Brine.</strong></p><p>The whole shallot in brine is fresh shallot preserved in a salt solution. The purpose of this research was to determine the optimum concentration of NaCl, citric acid and time of pasteurisation to get the optimum product, This optimation was done using Response Surface Methodology (RSM) DX7 tool programme. DX7 formulated 18 variation of NaCl, citric acid, time of pasteurization, after processing data one optimum formula was obtained. Parameters measured were antioxidant as DPPH, anthocyanin content, color, pH, total plate count, water activity and total soluble solid. The results showed that the addition of 10% salt, 1% citric acid, and 20 minutes of heating time was the optimal formula,. With this treatment the whole shallot in brine has a pH value of 3.38, a water activity of 1.0 TPT 15.4 ° Brix, ALT 45.45 x 10² CFU / g, Chromameter (chromatic) 15.9, antioxidant activity 191.841 ppm with 66.905% inhibition percentage, 23.83 ppm anthocyanin and VS 4701</p><p><strong><br /></strong></p>