SINTA
STATCOUNTERProses Produksi, Sumber Material Protein dan Karakteristik Produk Daging Analog: Review
Abstract
Daging analog merupakan produk dari protein nabati yang tekstur, warna, rasa, serta kandungan nutrisinya menyerupai daging hewan. Salah satu tantangan utama dalam memproduksi daging analog adalah membentuk produk agar menyerupai tekstur dan kualitas sensoris. Tujuan dari telaah pustaka ini adalah menjelaskan prinsip dasar proses produksi daging analog, mengidentifikasi material dan karakteristik produk pada tiap jenis proses. Proses pembentukan daging analog dapat menggunakan teknik extrusion, shearing, spinning ataupun 3D printing. Sumber utama protein nabati yang umum digunakan adalah soy protein isolate, pea protein isolate, dan wheat gluten. Bahan lain yang dapat digunakan sebagai alternatif dan additive dijelaskan lebih terperinci dalam review ini. Karakteristik daging analog yang dihasilkan berfokus pada stándar kualitas tekstur serat dan kualitas sensoris (mouthfeel, chewiness, cohesiveness, springiness, juiciness)
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