Kohesi: Jurnal Sains dan Teknologi

Articles

Vol. 10 No. 7 (2025): Kohesi: Jurnal Sains dan Teknologi, ISSN 3025-1311

DARI LABORATORIUM KE INDUSTRI: PELUANG, TANTANGAN, DAN STRATEGI IMPLEMENTASI SUBSTITUSI SAYURAN DAUN PADA BAKSO AYAM

Submitted
December 5, 2025
Published
2025-12-06

Abstract

Substitusi sayuran daun pada bakso ayam menawarkan peluang untuk meningkatkan nilai gizi, aktivitas antioksidan, dan kualitas sensoris produk. Kajian ini menggunakan metode Systematic Literature Review (SLR) terhadap penelitian 2020-2025 yang melibatkan kelor, bayam merah, bayam hijau, kemangi, kelakai, dan daun ketumbar panjang. Hasil analisis menunjukkan bahwa dosis optimal 1–20% mampu menurunkan cooking loss, memperbaiki warna dan aroma, serta meningkatkan protein dan serat, meskipun tetap dipengaruhi jenis bahan dan bentuk pengolahan. Tantangan utama dalam implementasi industri meliputi ketidakstabilan pigmen alami, variasi mutu bahan baku, dan konsistensi proses. Strategi penerapan yang realistis mencakup penguatan rantai pasok lokal, inovasi produk, serta standardisasi formulasi dan kontrol mutu. Secara keseluruhan, sayuran daun memiliki potensi besar sebagai bahan fungsional untuk pengembangan bakso ayam sehat berbasis pendekatan clean label.

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