Product Development of Fried Shallot from Dairi Potentiates as Souvenir

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.

Consumer preference level of fried shallots from several varieties

“…Tapioca starch contains approximately 17% of amylose [18], while amylose is the one that is less soluble in water. Because of the branches' amylopectin structure's capacity to hold and interact strongly with water, the batter was mushy.…”