Product Development of Fried Shallot from Dairy Potentiates as Souvenir

Elisabeth, Hadassah and Permana, Tabligh and Prabawati, Elisabeth K. (2021) Product Development of Fried Shallot from Dairy Potentiates as Souvenir. Bachelor thesis, Swiss German University.

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Abstract

The objectives in this research are to evaluate the sulphur content and moisture of Dairi shallot by comparing to Brebes and Sumenep shallot, determine the most preferred fried shallot based on sensory characteristics and the most appropriate packaging based on stability assessments consist of sensory analysis and peroxide number, evaluate the product acceptance in the market as a souvenir of Toba Lake Tourism, and to assess the safety parameter and nutritional value according to BPOM regulation. Dairi shallot contains 81.64% of moisture and 612.215 mg/kg of sulphur volatile compound which were different compared to Brebes and Sumenep shallot. According to the sensory analysis conducted, fried shallot that soaked in 1.5% salt solution was chosen as the most preferred fried shallot type by panelists. Based on the stability test after being stored for 21 days, composite can and plastic jar had similar effects on the fried shallot but the plastic jar was the chosen because it is cheaper and panelists prefer the packaging where the content of the product can be seen. Market acceptance towards fried shallot products was evaluated as the souvenir of Toba Lake Tourism and the results show that the panelists would like to buy the product. The quality of product developed and nutritional value was met the BPOM safety regulation.

Item Type: Thesis (Bachelor)
Uncontrolled Keywords: Dairy Regency, Dairy Shallot, Fried Shallot, Product Development, Toba Lake, Tourism
Subjects: G Geography. Anthropology. Recreation > G Geography (General) > Tourism--Marketing
H Social Sciences > HD Industries. Land use. Labor > HD69 Project management
T Technology > TP Chemical technology > TP368 Food processing and manufacture
T Technology > TX Home economics > TX377 Dairy products
Divisions: Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User: Faisal Ifzaldi
Date Deposited: 04 Jan 2022 15:32
Last Modified: 04 Jan 2022 15:32
URI: http://repository.sgu.ac.id/id/eprint/2274

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