Sensory attributes and consumers’ perception of commercial fried shallots related to their quality were investigated. Consumers’ perception data were collected by online survey, followed by the randomly selected respondents. The survey results were then confirmed using the descriptive sensory method and hedonic test on five commercial fried shallots. Consumers’ perception of the high quality fried shallot was concluded as follows: the flour uncoated fried shallots, golden brown color, and whole slices-shaped fried shallots which were chosen by 80.4; 84.0; and 64.2% respondents, respectively. The desirable of sensory attributes were indicated by crispness, savory taste and fragrant sulfury aroma were confirmed by 91.3; 78.1 and 73.9% of respondents, respectively. Meanwhile, the undesirable attributes of fried shallots included rancid aroma and bitter taste were 95 and 75% of respondents. The sensory characteristics of commercial products confirmed the survey results related to product perception. Differentiation of the five products based on descriptive and hedonic tests was also reported in this study. Description of fried shallot characteristics by consumers and the confirmation of commercial fried shallots with highest desirable characteristics can be used by the food producers to increase product quality.

Abstract. Yofananda O, Sobir, Wijaya CH, Lioe HN. 2021. Variability and relationship of six Indonesian shallots (Allium cepa var. ascalonicum) cultivars based on amino acid profiles and fried shallot’s sensory characteristics. Biodiversitas 22: 3327-3332. Shallot is an essential spice in the daily menu and processed food due to its unique flavor. Therefore information regarding the correlated compounds responsible for flavor in several cultivars of shallot will be important to elucidate. Since the amino acids profile is a key component of flavor character, this study aimed to determine the variability of amino acid profiles among six shallot cultivars related to fried shallot’s sensory characteristics. The six shallot cultivars were Bima Brebes, Bauji, Batu Ijo, Tajuk, Super Philip, and Rubaru. The shallot bulb was cultivated in the same area. The bulb size was analyzed using an analytical balance, the amino acids profile was analyzed using HPLC instrument, and sensory characteristics of fried shallots were analyzed using the rate-all-that-apply descriptive method. The result showed that the shallots contained a high content of glutamic acid, arginine, and aspartic acid. Based on fresh weight, Batu Ijo was significantly different than the other cultivars which comprised Tajuk, Rubaru, Bauji, Super Philip and Bima Brebes. Clustering based on amino acid profiles of the fresh bulb, they were divided into three groups. The first group consisted only Bauji, and the second group consisted of Rubaru, Batu Ijo, Super Philip and Tajuk, the third group was only Bima Brebes. Based on the sensory characteristics of fried shallots, they were divided into three groups. The first group comprised of Bauji and Tajuk, the second group comprised of Rubaru alone, and the third group comprised of Batu Ijo, Super Philip, and Bima Brebes. The Pearson correlation analysis showed that L-phenylalanine, L-arginine, and glycine have a significant positive correlation with a sweet taste of fried shallot, indicated that amino acids profile is an important parameter for shallot flavor.

Isu Kunci• Bawang merah goreng, produk olahan hortikultura berkategori hasil teknologi hijau yang digunakan pada berbagai menu sehingga memiliki potensi pasar yang menjanjikan.