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

Abstract

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 it is processed, mixed, or fortified into other food ingredients. Processing begins with proximate testing of fresh Da yak onion samples and their antioxidant activity. Then fresh Dayak onions samples are made into flour and tested for proximate and antioxidant activity tests again to determine changes in the quality of Dayak onions. Each treatment was repeated twice, and compared the changes. Nutrient content decreased, such as water and protein in flour products, while ash and fat content increased with heating treatment, and antioxidant activity decreased along with sun drying. Based on these results, it is suggested that consumers can consume Dayak onions in fresh conditions toget the benefits of antioxidants.