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Abstract
Tinjauan sistematis ini membandingkan efektivitas metode injeksi larutan bumbu dan brining terhadap kualitas ayam asap, dengan fokus pada water holding capacity (WHC), cooking loss, tekstur, dan smoke uptake. Analisis dilakukan melalui Systematic Literature Review (SLR) dengan pencarian literatur di PubMed, ScienceDirect, Google Scholar, dan Scopus, serta penilaian kualitas menggunakan Mixed Methods Appraisal Tool (MMAT). Hasil dari 16 studi menunjukkan bahwa injeksi lebih konsisten meningkatkan WHC dan menurunkan cooking loss, sedangkan brining lebih unggul dalam memperbaiki tekstur, meningkatkan smoke uptake, dan memperpanjang umur simpan. Tren literatur menegaskan pentingnya formulasi larutan seperti hidrokoloid, bamboo salt, dan liquid smoke. Kesimpulan menegaskan bahwa kombinasi injeksi dan brining dengan formulasi inovatif berpotensi menghasilkan ayam asap berkualitas tinggi, sekaligus membuka peluang analisis lanjutan terkait interaksi formulasi, uji sensoris konsumen, dan penerapan skala industri.
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