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Background: Indonesia culinary tastes are obtained from a blend of various spices used, such as shallots (Allium cepa L.). However, the use of shallots (Allium cepa L.) was limited to its meat only, meanwhile the skin is not utilized. Shallot (Allium cepa L.) peel itself contains flavonoids, polyphenols, saponins, terpenoids and alkaloids. One of the utilization of shallot (Allium cepa L.) peel is by innovating it into flour to make crackers. The aims of this study were to determine the physical test and total flavonoids content of crackers from the skin of shallot (Allium cepa L.). Methods: This study used descriptive quantitative method. The observations of crackers quality was conducted in this study are in accordance with the parameters of crackers SNI 2973: 2011 and RSNI 2973: 2018, which include water content tests, acid insoluble ash content tests, organoleptic tests, hedonic tests, qualitative identification and quantitative analysis of flavonoids. Results: The average percentage of water content of crackers was 2%. The average percentage of insoluble acid ash content of crackers was 0.3%. The organoleptic crackers test results have a special shallots aroma, dark brown in color, and taste delicious. The hedonic test results showed respondents liked the aroma, color, and taste of crackers. Crackers from shallot (Allium cepa L.) peel flour contain positive flavonoid compounds. Conclusion: The determination of total flavonoids content in crackers shallot (Allium cepa L.) peel flour was conducted based on AlCl3 method with total flavonoids expressed in QE (Quercetin equivalent) at the maximum wavelength of 435 nm. The result showed that the average content of flavonoid total is 4,5591 mgQE/g extract.