Changes in chemical content and antioxidant activity in making dayak onion flour by sun drying

Abstract Dayak onion is an herbal plant from Kalimantan Island, Indonesia, with functional properties commonly used for various diseases such as cholesterol, diabetes, stroke, etc. This study aims to determine the quality of Da yak onions before and after making flour so that it can be a guide when processed, mixed, or fortified into other food ingredients. Processing begins proximate testing fresh samples their antioxidant activity. Then are made tested activity tests again changes in onions. Each treatment was repeated twice, compared changes. Nutrient content decreased, water protein products, while ash fat increased heating treatment, decreased along sun drying. Based on these results, suggested consumers consume conditions toget benefits antioxidants.