POTENSI PENERAPAN KONSEP CLEAN LABEL BERBASIS DAUN KELOR PADA NUGGET AYAM: PELUANG KOMERSIALISASI DAN PERSEPSI KONSUMEN TERHADAP PRODUK OLAHAN DAGING YANG LEBIH ALAMI

• Luthfi Anugrah Ramadhan

  Politeknik Pembangunan Pertanian Malang

  Author

• Luki Amar Hendrawati

  Politeknik Pembangunan Pertanian Malang

  Author

• Novita Dewi Kristanti

  Politeknik Pembangunan Pertanian Malang

  Author

Konsep clean label menjadi tren global dalam industri pangan, termasuk produk olahan daging. Ekstrak daun kelor (Moringa oleifera) dikenal kaya antioksidan alami seperti flavonoid, fenolik, dan vitamin C sehingga berpotensi menjadi substitusi antioksidan sintetis seperti BHT/BHA pada nugget ayam. Kajian ini bertujuan menelaah efektivitas daun kelor sebagai antioksidan, pengaruhnya terhadap mutu sensoris, potensi perpanjangan umur simpan, serta implikasinya terhadap persepsi konsumen dan peluang komersialisasi produk. Sistematic Literature Review dilakukan melalui seleksi terstruktur terhadap artikel ilmiah nasional dan internasional. Hasil sintesis menunjukkan bahwa daun kelor mampu menekan oksidasi lipid, memperbaiki stabilitas warna, dan memiliki prospek sebagai bahan clean label. Meski demikian, batas penggunaan perlu diperhatikan agar mutu sensoris tetap baik. Kajian ini mengidentifikasi peluang besar pengembangan nugget ayam berbasis bahan lokal dalam memperkuat nilai komersial dan daya terima konsumen terhadap pangan alami.

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