eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2023-12-10 11 12 715 718 10.12691/jfnr-11-12-2 JFNR202311122 article Ahmad Ni¡¯matullah Al-Baarri albari@live.undip.ac.id 1 Diana Nur Afifah 2 Ailsa Afra Mawarid 2 Muhammad Nur 3 Setya Budi Muhammad Abduh 3 Anang Mohammad Legowo 3 Mulyana Hadipernata 4 Elsa Chris Yudistra Sihite 4 Arya Rizky Priyatama 4 Dini Risanti 4 Veronika Angelica 4 Helena Ivana 4 Putri Aina Az Zahra 4 Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia Nutrition Department, Faculty of Medicine, Diponegoro University, Semarang, Indonesia Physics Department, Faculty of Science and Mathematics, Diponegoro University, Semarang, Indonesia National Research and Innovation Agency, Agro-industry Research Center, Serpong, Indonesia 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. https://pubs.sciepub.com/jfnr/11/12/2/jfnr-11-12-2.pdf drying hypoiodous acid shallot past