Effect of Drying Duration On The Quality of Shallots (Allium Ascalonicum L.) Bima Variety

Wahyu Diah Yuliarti; Rezza Ilham Alfarizi; Dodi Budirokhman

doi:10.55173/agriscience.v10i1.218

Authors

Wahyu Diah Yuliarti Faculty of Agriculture, Universitas Swadaya Gunung Jati, Cirebon, Indonesia
Rezza Ilham Alfarizi Faculty of Agriculture, Universitas Swadaya Gunung Jati, Cirebon, Indonesia
Dodi Budirokhman Faculty of Agriculture, Gunung Jati Swadaya University, Cirebon, Indonesia

DOI:

https://doi.org/10.55173/agriscience.v10i1.218

Keywords:

Drying, Quality, Shallot

Abstract

Shallot (Allium ascalonicum L.) is an important vegetable commodity and an economically valuable crop in Indonesia. One of the important postharvest handling stages for shallots is drying. Drying that is too short may leave the bulbs with high moisture content, which can increase the risk of rotting, sprouting, and fungal infection during storage. Conversely, prolonged drying may increase weight loss. This study was conducted in July 2025 at the storage warehouse area of the Makam Dawa Farmers Group in Ender Village, Pangenan District, Cirebon Regency, and at the Laboratory of the Faculty of Agriculture, Universitas Swadaya Gunung Jati. The experiment used a Completely Randomized Design (CRD) with one factor, namely drying duration, consisting of three levels: P1 = 5 days, P2 = 10 days, and P3 = 15 days. Each treatment was replicated nine times, giving 27 experimental units, with 30 bulbs in each experimental unit. Quality observations were conducted at 20, 25, and 30 days after harvest. The results showed that drying duration significantly affected weight loss, sprouting percentage, and damage percentage, but did not significantly affect bulb firmness or moisture content. P3 (15 days) had the lowest observed sprouting and damage percentages but the highest weight loss. Under the conditions tested, no single drying duration could be identified as superior for all quality parameters.

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