Perancangan Proses Praperlakuan dan Ekstraksi Sari Kacang Sacha Inchi (Plukenetia volubilis L.) pada Produksi Susu Nabati

Abstract

Sacha inchi (Plukenetia volubilis L.) berpotensi dikembangkan sebagai bahan baku susu nabati karena memiliki kandungan protein dan lemak yang tinggi, tetapi pemanfaatannya terkendala oleh aroma langu, senyawa antinutrisi, dan efisiensi ekstraksi protein. Penelitian ini bertujuan merancang proses praperlakuan dan ekstraksi sari kacang sacha inchi sebagai bahan baku produksi susu nabati di PT Eteris Prima Wiyasa. Tahapan penelitian meliputi karakterisasi kinetika penyerapan air, optimasi perendaman menggunakan Response Surface Methodology (RSM), pengukusan, dan ekstraksi. Kondisi optimum perendaman diperoleh pada rasio air:bahan 1:5, garam Himalaya 7%, suhu 69,25°C, dan waktu 2,89 jam. Pengukusan 60 menit menghasilkan penerimaan sensori terbaik serta menurunkan alkaloid sebesar 72,56%, sedangkan kelompok fenolik dan glikosida sianogenik tidak terdeteksi setelah perlakuan. Ekstraksi menggunakan air 60°C menghasilkan rendemen 79,56%, kadar protein total 2,56%, dan protein terlarut 0,786%. Validasi menunjukkan protein recovery 34,50% dan fat recovery 23,60%, sehingga seluruh kriteria desain terpenuhi. Hasil tersebut menunjukkan bahwa rancangan praperlakuan dan ekstraksi layak dikembangkan sebagai dasar produksi sari sacha inchi untuk formulasi susu nabati.

Sacha inchi (Plukenetia volubilis L.) has potential as a raw material for plant-based milk due to its high protein and fat contents; however, its utilization is limited by beany flavor, antinutritional compounds, and protein extraction efficiency. This study aimed to design a pretreatment and extraction process for sacha inchi seed extract as a raw material for plant-based milk production at PT Eteris Prima Wiyasa. The research stages included water absorption kinetics characterization, soaking optimization using Response Surface Methodology (RSM), steaming, and extraction. The optimum soaking condition was obtained at a water-to-material ratio of 1:5, 7% Himalayan salt, 69.25°C, and 2.89 h. Steaming for 60 min provided the highest sensory acceptance and reduced alkaloids by 72.56%, while phenolic compounds and cyanogenic glycosides were no longer detected after treatment. Extraction using water at 60°C produced a yield of 79.56%, total protein content of 2.56%, and soluble protein content of 0.786%. Validation resulted in 34.50% protein recovery and 23.60% fat recovery, meeting all design criteria. These results demonstrate that the pretreatment and extraction process is feasible for further development as a basis for sacha inchi extract production for plant-based milk formulation.