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All Journal HAYATI Journal of Biosciences MANAJEMEN HUTAN TROPIKA Journal of Tropical Forest Management MEDIA KONSERVASI Buletin Peternakan Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Jurnal Biologi Tropis Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Jambura Journal of Animal Science IGKOJEI: Jurnal Pengabdian Masyarakat Fruitset Sains : Jurnal Pertanian Agroteknologi MADURANCH: JURNAL ILMU PETERNAKAN JURNAL HUTAN TROPIS Journal of Community Service (Abdisci) Jurnal Veteriner Biodiversitas Journal of Biological Diversity
Johan F. Koibur
Faculty Of Animal Science, Universitas Papua. Jl. Gunung Salju Amban, Manokwari 98314, West Papua, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Education Immunology & microbiology Medicine & Pharmacology Social Sciences Veterinary Other

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EFFECTS OF PLANT-BASED FUNCTIONAL INGREDIENTS ON THE QUALITY CHARACTERISTICS OF PORK EMULSION PRODUCTS: A SYSTEMATIC LITERATURE REVIEW Ana S. Wihyawari; Sangle Y. Randa; Johan F. Koibur; Hanike Monim; Daniel Y. Seseray
Fruitset Sains : Jurnal Pertanian Agroteknologi Vol. 14 No. 3 (2026): Agustus: Ilmu Pertanian dan Bidang Terkait
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/fruitset.v14i3.7380

Abstract

Plant-based functional ingredients have the potential to replace synthetic additives in pork emulsion products; however, evidence regarding the effectiveness and mechanisms of different ingredient categories remains fragmented. This systematic review aimed to synthesize the effects of plant-based ingredients on the technological, nutritional, oxidative, and sensory characteristics of pork emulsion products. Following PRISMA 2020, searches across four databases identified 659 articles, of which 25 studies published between 2007 and 2026 met the inclusion criteria and were qualitatively synthesized using narrative synthesis and vote counting. Starches and flours were the most frequently studied category (40%), followed by bioactive compounds (24%), dietary fibers (12%), and plant proteins (8%). Overall, plant-based ingredients improved water-holding capacity (WHC), cooking yield, emulsion stability, texture, nutritional value, oxidative stability, and color. Their complementary functions support multifunctional formulation and clean-label product development. Standardized formulations and experimental validation of ingredient combinations remain key priorities for future research.
Co-Authors Abdul Rahman Ollong AGUSTINA Y.S. AROBAYA Agustina Y.S. Arobaya Aisyah Bauw Aluisius Widodo Ana S. Wihyawari Angelina N. Tethool Angelina Novita Tethool Asiar, Piter Bajari, Makarius Bernadetha W.I. Rahayu Chrysostomus, Hieronymus Y. Daniel Y. Seseray Deny A. Iyai Diah Tri Widayati Dwi Djoko Rahardjo Dwi Djoko Rahardjo Dwi Djoko Rahardjo Dwi Nur Hayati Elfira K. Suawa Evi W. Saragih Fatem, Hendrik Frandz Rumbiak Pawere FREDDY PATTISELANNO Freddy Pattiselanno H Warmetan Hanike Monim Hanike Monim Hasril Hasril Hayati, Dwi Nur Hendrik Fatem Hotlan Manik Hotlan Manik Imbenai, Amram Weilan Inriani, Noveling Isti Widayati Isti Widayati Iyai, Deni A. J. Wajo, Muhammad Jerianto Tawala Madja Jimmy F. Wanma John Arnold Palulungan John Ronaldo Michael Apituley Jublyana Purba Kustono (Kustono) Lamberthus E. Nuhuyanan Lukas Yowel Sonbait M Kayadoe M. Jen Wajo Madja, Jerianto Tawala Makarius Bajari Makarius Bajari Bajari Manik , Hotlan Maria J.Sadsoeitoeboen Maria Ruatakurei Martha Kayadoe Martha Kayadoe Martha Kayadoe Meliza Worabay Mulyadi Mulyadi Naibey, Rosdiana Noveling Inriani Noviyanti, Noviyanti Nuhuyanan, Lamberthus E. Piter Asiar Purba, Jublyana Rahayu, Bernadetha W.I. RR. Ella Evrita Hestiandari Sangle Y. Randa Sangle Y. Randa Sangle Yohannes Randa Sri Hartini Stepanus Pakage Syufi, Yafed Wambrauw, Hengky L. Widayati, Isti Yafed Syufi Yusak Sada