Effect of Addition of Filler on the Production of Shallot (Allium Cepa Var. Ascalonicum L.) Powder with Drum Dryer

Purpose of study was to see effect of type and concentration of filler in manufacture of shallot powder. Filler types were cassava starch 10, 30 and 50% and maltodextrin 1, 5, 10%. The most preferable product is cassava starch 10% and maltodextrin 1%, and the highest yield is at cassava starch 50% and maltodextrin 10%. At ash content, fat content, protein content, crude fiber content and vitamin C content, the best is on the addition of cassava starch 10% and maltodextrin1%. The addition of cassava starch 10% and 5% is the best on crude fiber content and antioxidant activity.