Kesehatan dan Penerimaan Konsumen Terhadap Plant-Based Food Di Indonesia: Studi Literatur
DOI:
https://doi.org/10.57218/jkj.Vol4.Iss2.1844Kata Kunci:
Kesehatan, Penerimaan konsumen, Plant-based food, Studi literaturAbstrak
Konsumsi produk makanan berbasis protein nabati (Plant-based food) menjadi alternatif pilihan konsumen dalam mendukung perubahan pola diet. Studi ini bertujuan untuk mengkaji Pengembangan produk makanan berbasis protein nabati dalam kaitannya dengan penerimaan konsumen serta implikasinya terhadap kesehatan masyarakat di Indonesia. Metode yang dilakukan mencakup telaah literatur dari berbagai sumber ilmiah nasional dan internasional yang dipublikasikan antara tahun 2000–2025, dengan fokus pada aspek teknologi pengolahan, inovasi produk, preferensi konsumen, dan tren pasar. Hasil kajian menunjukkan bahwa meningkatnya kesadaran kesehatan mendorong minat terhadap konsumsi pangan nabati, meskipun faktor cita rasa, tekstur, harga, dan persepsi nilai gizi masih menjadi tantangan utama. Strategi peningkatan daya terima mencakup optimalisasi formulasi, penerapan teknologi pengolahan inovatif, edukasi konsumen, serta adaptasi produk sesuai cita rasa local. Kajian ini menyimpulkan bahwa potensi pasar plant-based food di Indonesia sangat besar, namun keberhasilan pengembangannya membutuhkan sinergi antara inovasi teknologi, penelitian sensori, dan strategi pemasaran yang sesuai dengan karakteristik konsumen. Hasil Studi Literatur ini menjadi peluang bagi Industri ataupun Masyarakat untuk memilih produk makanan yang akan dikonsumsi. Penelitian lanjutan direkomendasikan untuk memperdalam pemahaman mengenai dampak konsumsi produk protein nabati terhadap status gizi dan kesehatan masyarakat sehingga dapat memberikan manfaat yang lebih optimal.
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