Hypoiodous Acid and Drying Effects as Pretreatment of Shallot Paste on Physicochemical Properties During Room Storage

Ahmad Ni’matullah Al-Baarri^1, , Diana Nur Afifah², Ailsa Afra Mawarid², Muhammad Nur³, Setya Budi Muhammad Abduh¹, Anang Mohammad Legowo¹, Mulyana Hadipernata⁴, Elsa Chris Yudistra Sihite¹, Arya Rizky Priyatama¹, Dini Risanti¹, Veronika Angelica¹, Helena Ivana¹ and Putri Aina Az Zahra¹

¹Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia

²Nutrition Department, Faculty of Medicine, Diponegoro University, Semarang, Indonesia

³Physics Department, Faculty of Science and Mathematics, Diponegoro University, Semarang, Indonesia

⁴National Research and Innovation Agency, Agro-industry Research Center, Serpong, Indonesia

Cite this paper:
Ahmad Ni’matullah Al-Baarri, Diana Nur Afifah, Ailsa Afra Mawarid, Muhammad Nur, Setya Budi Muhammad Abduh, Anang Mohammad Legowo, Mulyana Hadipernata, Elsa Chris Yudistra Sihite, Arya Rizky Priyatama, Dini Risanti, Veronika Angelica, Helena Ivana and Putri Aina Az Zahra. Hypoiodous Acid and Drying Effects as Pretreatment of Shallot Paste on Physicochemical Properties During Room Storage. Journal of Food and Nutrition Research. 2023; 11(12):715-718. doi: 10.12691/jfnr-11-12-2

Abstract

Shallot is one of the most consumed commodities in Indonesia, but shallot undergo quality deterioration due to metabolic process and microbial growth. Turning shallots into a paste is a practical method for minimal processing. Therefore, this research was done for extend the duration of its shelf life using hypoiodous acid or HIO which was known as preservative. Hypoiodous acid is an oxyacid that acts as antimicrobial agent. As much as 0,2 mM HIO solution in water was prepared for soaking process of shallot while soaking in pure water was also conducted for producing control. Shallot paste was produced after dried for 3 hours and followed by packing in sealed-ziplock. Fifteen minutes steaming was then applied prior to storage in room temperature. Value of pH, total dissolved solid (TDS), L*, and browning index was analyzed descriptively based on the graph for each three days measurements. As result, HIO treatment stabilized the decrease of pH ranging from 6.6 to 6.2 after 30 days of storage while HIO hindered the increase in TDS even though until half of storage duration. All value of L* for both and HIO treatment showed a decrease starting from 45 to 17 but less decrease on its value was found in HIO treated shallot paste while browning index was also found as similar trends. As conclusion, HIO treatment might stabilized the change in pH, TDS, L*, and browning index. This research might open the knowledge of potent use of HIO in extension of shallot storage.

Keywords:
drying hypoiodous acid shallot past

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