In the shallot skin (Allium cepa L.) contains many chemical compounds
such as flavonoids, saponins, tannins, glycosides, and steroids or triterpenoids,
based on the chemical compounds contained in shallot skin (Allium cepa L.) can be
used as a preservative on meat and to maintain the freshness of the meat. The
purpose of this study was to determine the amount of proximate levels in the second
onion skin waste extract and the process of preserving duck meat by utilizing shallot
skin waste. The results of the proximate test on the second shallot skin waste extract,
namely the water content amounted to 98.34%, the ash content was 0.12%, the fat
content was 0.03%, the protein content was 0.24% and carbohydrates amounted to
1.28%. While the results in the second phase of the research were the growth of
mold and yeast in sample P1 there were 15 colonies/g in sample P2 there were 20
colonies/g in sample P3 there were 19 colonies/g and in sample P4 there were 96
colonies/g where sample P4 was a sample with value of the largest mold and yeast
colonies