Perancangan Formulasi dan Sterilisasi Berbasis Mutu Produksi Susu Sacha Inchi (Plukenetia Volubilis L.)

Abstract

Sacha inchi (Plukenetia volubilis L.) merupakan biji kaya protein dan asam lemak tak jenuh yang berpotensi sebagai bahan baku susu nabati, tetapi mudah memisah dan berumur simpan pendek. Penelitian ini bertujuan memperoleh formulasi susu sacha inchi yang stabil serta mengevaluasi kecukupan proses sterilisasi komersialnya. Biji diberi praperlakuan perendaman dan pengukusan, diekstraksi, kemudian diformulasikan dengan variasi lesitin dan xanthan gum. Mutu sensori dinilai melalui uji hedonik dan deskriptif, sedangkan kecukupan panas dihitung dengan metode trapesium dan Ball. Formulasi lesitin 0,5% dan xanthan gum 0,1% menghasilkan penerimaan tertinggi dengan indeks krim di bawah 1%. Nilai sterilitas mencapai 6,49 menit (trapesium) dan 5,96 menit (Ball), keduanya melampaui batas minimal 3,0 menit. Mutu produk relatif terjaga selama dua minggu penyimpanan dengan kandungan protein tinggi dan bebas kolesterol. Hasil ini menunjukkan susu sacha inchi berpotensi dikembangkan sebagai pangan fungsional nabati yang aman dan stabil secara komersial.

Sacha inchi (Plukenetia volubilis L.) is a protein- and unsaturated-fatty-acid-rich seed with potential as a plant-based milk material, yet it separates easily and has a short shelf life. This study aimed to obtain a stable sacha inchi milk formulation and to evaluate the adequacy of its commercial sterilization. The seeds were soaked and steamed, extracted, and then formulated with varying lecithin and xanthan gum concentrations. Sensory quality was assessed through hedonic and descriptive tests, while heat adequacy was calculated using the trapezoidal and Ball methods. The formulation containing 0.5% lecithin and 0.1% xanthan gum yielded the highest acceptance with a creaming index below 1%. Sterility values reached 6.49 minutes (trapezoidal) and 5.96 minutes (Ball), both exceeding the 3.0-minute minimum. Product quality remained relatively stable over two weeks of storage, with high protein content and no cholesterol. These results indicate that sacha inchi milk is promising as a safe, commercially stable plant-based functional food