Physico-chemical characteristics of shallot New-Superior Varieties (NSV) from Indonesia

Abstract

Shallot is one of the priority agricultural commodities to be developed in Indonesia to reduce import and to stabilize domestic supply. The efforts include the selection of varieties, seed technology, agronomy, handling and processing to extend the supply and added value. Indonesian Agency for Agricultural Research and Development (IAARD) has purified, cross-pollinated, selected and released new varieties called New Superior Varieties (NSV) to farmers. The purpose of this research was to investigate the characteristic of fresh shallot NSV by understanding its potential for raw material of processed product. A completely randomized design (CRD) of single factor of ten local varieties of shallot such as Cv. Sembrani, Cv. Kuning, Cv. Pancasona, Cv. Bima, Cv. Trisula, Cv. Pikatan, Cv. Katumi, Cv. Kramat-2, Cv. Mentes and Cv. Majalok of three replication was used to arrange the experiment. The results showed that shallot New Superior Varieties (NSV) were significant by effect the physico-chemical parameters, such as diameter, length, weight of both in main bulb and tiller bulb, fat total, carbohydrate, crude fiber, starch content, antioxidant capacity and quercetin. Of the ten varieties of shallot characterized, the largest bulbs are Cv. Sembrani i.e 5.30 ± 0.3g per bulb, the best red color for shallot peeled was Cv. Kuning. Furthermore Cv. Pancasona have the highest protein content of 4.23 ± 0.2%, Cv. Mentes have the highest functional properties of quercetin 1766.4 ± 134 ppm. Shallot varieties such as Cv. Sembrani, Cv. Bima, Cv. Kuning and Cv. Trisula suitable for use as fresh product. Shallot varieties such as Cv. Pikatan, Cv. Pancasona, Cv. Katumi and Cv. Kramat-2 are suitable as raw materials for processed products. Cv. Mentes and Cv. Majalok were potential for raw materials of functional food and pharmaceutical industries.