<![CDATA[Shallots (Allium ascalonicum L.) are a horticultural commodity that is highly susceptible to post-harvest damage due to their high moisture content. One effective method to extend the shelf life of shallots is through drying. This study aims to optimize the drying process of shallots using a food dehydrator at various drying temperatures (40°C, 50°C, and 60°C). The optimization was conducted by evaluating parameters such as moisture content, color, texture, flavonoid content, total phenolic content, and antioxidant activity. In addition, drying characteristics and drying rates, thin-layer drying models, rehydration ratios, and color changes were also analyzed to determine the optimal temperature for the dehydration process. The research methodology involved the following steps: (1) Preparation of materials and equipment, (2) Drying of shallots at 40°C, 50°C, and 60°C and analysis of moisture content, color, texture, flavonoid content, total phenolic content, and antioxidant activity, and (3) Statistical analysis of the data to determine the optimal drying temperature for maintaining shallot quality. The results of this study are expected to provide recommendations for effective drying parameters to maintain post-harvest shallot quality and to improve storage and distribution efficiency.]]>
Copyrights © 2025
