Penerapan Bahan Baku Berbasis Clean Label dalam Teknologi Pengolahan Produk Sosis Ayam di Indonesia

Christina Kurniawan

Abstract


Peningkatan konsumsi produk olahan daging di Indonesia dan perubahan pola konsumsi masyarakat untuk memilih produk yang lebih sehat menjadi pertimbangan produsen dalam mengembangkan produk sosis ayam berbasis clean label. Secara umum produk clean label dapat merujuk pada produk yang menggunakan bahan alami, bebas alergen, bebas bahan GMO (genetically modified organisms), bahan tambahan pangan seminimal mungkin dan komposisi produk yang mudah dipahami konsumen. Penulis mengevaluasi komposisi yang tercantum pada delapan produk sosis ayam komersial yang di pasaran dan menemukan pada semua sampel masih menggunakan bahan yang bersifat sintetik dan alergen. Pembahasan akan difokuskan pada potensi penerapan bahan baku berbasis clean label pada empat jenis bahan baku yang digunakan pada semua produk yaitu bahan pewarna, pengawet, penstabil, dan pengikat. Penerapan bahan baku clean label pada produk sosis ayam secara umum terkendala oleh faktor harga dan kestabilan selama proses pengolahan. Hal ini mendorong perlunya rekayasa formulasi  dan proses (jika diperlukan) untuk menghasilkan produk sosis ayam dengan harga terjangkau dan mampu memenuhi permintaan konsumen untuk pola konsumsi lebih sehat


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Keywords


clean label, sosis ayam, bahan baku, teknologi pengolahan

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DOI: https://doi.org/10.33508/wt.v20i1.3060