01910nas a2200241   4500008004100000245010700041210006900148260001500217300001200232490000700244520120600251653001601457653001601473653002101489653001401510653001901524100001701543700000501560700002101565700002001586700002601606856003601632       2021                        eng d00aProximate Composition and Antioxidant Activities of Vegetable Milk from Lotus Seeds (Nolumbo nucifera)0 aProximate Composition and Antioxidant Activities of Vegetable Mi  cMarch 2021  a427-4330 v133 a<p class="rtejustify">This study aims to proximate composition and antioxidant activities of vegetable milk from lotus seeds (<em>Nolumbo nucifera</em>). The research method in this study used a randomized block design with 3 levels of treatment with 3 repetitions, the treatments used were: A0 = 100% soybean (Control), A1 = boiling temperature 80⁰C, A2 = boiling temperature 90⁰C, A3 = boiling temperature 100⁰C, B1 = boiling time 10 min, B2 = boiling time 30 min and B3 = boiling time 50 min. The test parameters carried out were proximate composition (water, ash, protein, fat, carbohydrates, and antioxidants) and antioxidant activiy. The results showed the ash content of the lotus seed until the boiling time of 90 min increased, but when the temperature was increased to 100⁰C, the ash content decreased. The fat content of lotus seed milk decreased with increasing boiling time. The protein of vegetable milk from lotus seeds tend to increase with the duration of boiling. The result showed the soy milk has the highest activity (control). For lotus seed milk, the highest activity was in lotus seed milk with boiling temperature treatment of 80⁰C and boiling time for 10 min.</p>
10aAntioxidant10aLotus seeds10aNolumbo nucifera10aProximate10aVegetable Milk1 aBaehaki, Ace1 a1 aHendri, Muhammad1 aSudirman, Sabri1 aBuana, Jeny, Pusphyta  uhttps://phcogj.com/article/1378