Proximate Composition and Antioxidant Activities of Vegetable Milk from Lotus Seeds (Nolumbo nucifera)

Abstract

Lotus seed preparation The preparation that was carried out before carrying out the research was the manufacture of milk from lotus seeds, namely: Lotus seeds were picked from ABSTRACT This study aims to proximate composition and antioxidant activities of vegetable milk from lotus seeds (Nolumbo nucifera). 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 80 ⁰C, A2 = boiling temperature 90 ⁰C, A3 = boiling temperature 100 ⁰C, 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 100 ⁰C, 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 80 ⁰C and boiling time for 10 min.

Potential of Modified Flour Derived from The Bamboo Shoot and Swamp Tuber Origin from South Kalimantan as Environmentally Friendly Food

“…The ash content is a component non-volatile, mineral element as the residue left after it is burned, and persists during the combustion [19]. The ash content of modified flour from spontaneous and nonspontaneous fermentation for alabio tuber; nagara tuber; and betung shoot were ranged from 0.823 -2.37%; 0.79 -1.31%; and 1.331 -6.17%, respectively (figure 2).…”