A Melon Seed Milk (Cucumis melo L.) as a Sustainable, Hypoallergenic, andCompetitive Plant-Based Milk Alternative for the Indonesian Market: APhysicochemical Characterization Study

Abstract

Indonesia is one of the largest food waste producers in Southeast Asia. Thus fruit waste, particularly melon, contributes significantly due to its high seeds content. Melon seeds, which account for about 10% of the fruit’s weight, are often discarded despite their nutritional potential. This study explores the use of melon seeds as a raw material for producing a plant-based milk alternative as part of sustainable food innovation. Two types of melon seed milk were prepared, fresh and soaked (for 8 hours in water), which are then compared with soy, cow, almond, and oat milks. Samples were analyzed for pH, total soluble solids (°Brix), color (CIELAB), protein, fat, and fiber content. Results showed that melon seed milk maintained a stable pH (~6.0) over three days, indicating good microbial stability. Its Brix values (~1 °Bx) were lower than other milks, suggesting low sugar content. Nutritionally, dried melon seed milk contained 1.7% protein, 2.1% fat, and 0.3% fiber, comparable to soymilk in fat but lower in protein. Color remained stable (L* 70–78), showing minimal oxidation. Overall, melon seed milk demonstrates strong potential as a sustainable, locally sourced, and hypoallergenic milk alternative for Indonesia. Further studies should explore flavor optimization, shelf-life extension, and consumer acceptance for commercial application.