<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Ace Baehaki</style></author><author><style face="normal" font="default" size="100%">Rinto</style></author><author><style face="normal" font="default" size="100%">Muhammad Hendri</style></author><author><style face="normal" font="default" size="100%">Sabri Sudirman</style></author><author><style face="normal" font="default" size="100%">Jeny Pusphyta Buana</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Proximate Composition and Antioxidant Activities of Vegetable Milk from Lotus Seeds (Nolumbo nucifera)</style></title><secondary-title><style face="normal" font="default" size="100%">Pharmacognosy Journal</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Antioxidant</style></keyword><keyword><style  face="normal" font="default" size="100%">Lotus seeds</style></keyword><keyword><style  face="normal" font="default" size="100%">Nolumbo nucifera</style></keyword><keyword><style  face="normal" font="default" size="100%">Proximate</style></keyword><keyword><style  face="normal" font="default" size="100%">Vegetable Milk</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2021</style></year><pub-dates><date><style  face="normal" font="default" size="100%">March 2021</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">13</style></volume><pages><style face="normal" font="default" size="100%">427-433</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;This study aims to proximate composition and antioxidant activities of vegetable milk from lotus seeds (&lt;em&gt;Nolumbo nucifera&lt;/em&gt;). 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.&lt;/p&gt;
</style></abstract><issue><style face="normal" font="default" size="100%">2</style></issue><work-type><style face="normal" font="default" size="100%">Original Article</style></work-type><section><style face="normal" font="default" size="100%">427</style></section><auth-address><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;&lt;strong&gt;Ace Baehaki&lt;sup&gt;1,&lt;/sup&gt;*, Rinto&lt;sup&gt;1&lt;/sup&gt;, Muhammad Hendri&lt;sup&gt;2&lt;/sup&gt;, Sabri Sudirman&lt;sup&gt;1&lt;/sup&gt;, Jeny Pusphyta Buana&lt;sup&gt;1&lt;/sup&gt;&lt;/strong&gt;&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;1&lt;/sup&gt;Study Program of Fisheries Product Technology, Faculty of Agriculture, Universitas Sriwijaya, Indralaya, South Sumatera, INDONESIA.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;2&lt;/sup&gt;Study Program of Marine Sciences, Faculty of Mathematics and Natural Sciences, Universitas Sriwijaya, Indralaya, South Sumatera, INDONESIA.&lt;/p&gt;
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