Sacha Inchi Milk Development as Antioxidant Functional Beverage through Community Empowerment in Tabongo Timur

Abstract

Sacha Inchi milk represents a promising plant-based functional beverage with high nutritional value and potential  antioxidant activity. This study aimed to develop Sacha Inchi milk formulations as a community-based innovation in  Tabongo Timur, focusing on optimizing physicochemical properties, sensory acceptance, antioxidant capacity, and the  integration of participatory empowerment. The experimental design employed a Completely Randomized Design with a  single factor, namely emulsifier concentration, using carboxymethyl cellulose and xanthan gum at three levels (0.5%,  0.8%, and 1.2%), alongside a control without emulsifier. Each formulation was prepared from Sacha Inchi seeds by  soaking, cleaning, blending with water, boiling, filtering, sweetening, emulsifier addition, pasteurization, and cold  storage. Seven treatments with three replications each were analyzed for viscosity, density, pH, protein content, sensory  attributes, and antioxidant activity. Parallel to product development, Participatory Action Research was implemented  through capacity building, collaborative production, and market facilitation with farmers’ groups, women’s groups, and  Village-Owned Enterprises. The results showed that emulsifiers significantly enhanced viscosity (from 57.9 mPas in the  control to 302 mPas with carboxymethyl cellulose 1.2%) and improved density stability (1.020 g/mL). pH values  increased slightly (6.30–7.34), while protein content was maintained across treatments (11.02–14.13%). Sensory  evaluation revealed no significant differences in taste or color, but texture improved notably with higher emulsifier  concentrations, especially xanthan gum at 1.2%. Antioxidant activity assessed by the DPPH method indicated moderate  capacity, with LC₅₀ values of 145.6 ppm for carboxymethyl cellulose 1.2% and 162.3 ppm for xanthan gum 1.2%.  Community empowerment outcomes showed significant improvements in hygienic processing, quality control, business management, gender-inclusive participation, collective ownership, and integration of local knowledge. In conclusion,  Sacha Inchi milk with optimized hydrocolloid stabilization offers a stable, nutritionally valuable, and moderately  antioxidant functional beverage. Combined with participatory empowerment, this innovation demonstrates dual potential  as both a nutritional intervention and a strategy for rural economic development.