THE EFFECT OF ONION VARIETIES ON PICKLE MAKING PENGARUH VARIETAS BAWANG MERAH TERHADAP PEMBUATAN ACAR Section Articles

Abstract

The varieties of shallots are very diverse, including batu ijo, bauji, canopy and manjung which have different characteristics. Shallots are vegetables that are usually used as complementary foods such as pickles. Processing shallots into pickles can also increase the added value of shallots. This research aims to determine the varieties and solvent formulations that are suitable for making pickled shallots. The research was designed using a Randomized Block Design (RAK) which consisted of two factors. Factor 1, namely the shallot variety and factor 2, the pickling solution formulation which was repeated three times. Tests carried out on pickled shallots included physical, microbiological and taste tests. towards the panelists. Physical testing on pickles includes testing pH, color, length, width, diameter, circumference, weight of tubers, and number of tubers, while taste testing for panelists includes visual color, taste, aroma, texture and preferences. The results of the research showed that the best variety treatment and solvent formulation was found in the manjung variety with solvent formulation (32% sugar: 12.5% ​​salt: 5.5% vinegar) or code V3MA, the lowest pH and microbial values ​​were 3.46 and < 3,102 (1.8 . 102).