The use of soy protein isolate (SPI) in the development of analog meat products and their derivatives as a protein source for vegetarians : A systematic literature review
Abstract
ABSTRAK
Latar Belakang: Peningkatan kesadaran kesehatan dan keberlanjutan lingkungan mendorong minat terhadap diet berbasis nabati, yang selaras dengan tujuan pembangunan berkelanjutan (SDG) 3, 12, dan 13. Bagi vegetarian, pemenuhan protein menjadi kendala, sehingga dibutuhkan sumber protein nabati berkualitas tinggi. Kedelai dengan kandungan protein 35–40% menghasilkan isolat protein kedelai (IPK) sebagai produk termurni dengan kadar protein di atas 90% dan daya cerna tinggi.
Tujuan: Penelitian ini bertujuan mengkaji pemanfaatan IPK dalam pembuatan produk daging analog nabati melalui systematic literature review (SLR) dari 29 artikel ilmiah periode 2014–2025.
Metode: Fokus kajian mencakup karakteristik fungsional IPK (daya ikat air, emulsifikasi, pembentukan gel), kandungan gizi, serta perannya dalam membentuk struktur, tekstur, dan rasa produk daging analog beserta turunannya seperti sosis dan patty.
Hasil: Hasil kajian menunjukkan bahwa IPK memiliki kemampuan kuat membentuk gel, berfungsi sebagai pengikat, serta berperan membentuk struktur berserat, terutama pada proses ekstrusi. IPK berkontribusi menahan air dalam matriks gel yang memengaruhi tingkat kebasahan produk. Penambahan IPK secara optimal meningkatkan elastisitas, kekuatan gel, kapasitas menahan air, kekerasan, kekoherenan, kekenyalan, serta keseragaman struktur internal. Kandungan asam glutamat dan asam aspartat yang tinggi turut memperkuat rasa umami, sekaligus meningkatkan kandungan protein setara produk daging konvensional. Kendati demikian, penambahan berlebih dapat menurunkan kualitas gel dan elastisitas.
Kesimpulan: IPK efektif meningkatkan nilai gizi, sifat fungsional, dan kualitas tekstur daging analog pada konsentrasi optimal
ABSTRACT
Background: Increased health and environmental awareness has driven interest in plant-based diets, aligning with SDGs 3, 12, and 13. For vegetarians, meeting protein needs remains challenging, requiring high-quality plant-based protein. Soybeans, containing 35–40% protein, yield soy protein isolate (SPI) as the purest product with >90% protein content and high digestibility.
Objective: this study aims to examine the utilization of SPI in plant-based meat analog production using a systematic literature review (SLR) of 29 articles from 2014–2025. Methods: The review covers SPI's functional characteristics (water-binding, emulsification, gelation), nutritional content, and its role in shaping the structure, texture, and flavor of meat analogs and derivatives like sausages and patties.
Results: The results indicate that SPI exhibits strong gelation capacity, acts as a binder, and forms fibrous structures, particularly during extrusion. SPI facilitates water retention in the gel matrix, influencing juiciness. Optimal SPI incorporation enhances elasticity, gel strength, water-holding capacity, hardness, cohesiveness, springiness, and internal structural uniformity. High glutamic and aspartic acid contents enhance umami taste, while significantly increasing protein levels comparable to conventional meat. However, excessive addition can reduce gel quality and elasticity.
Conclusion: SPI effectively improves nutritional value, functional properties, and textural quality of meat analogs at optimal concentrations.
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16. Amir RA, Catur Adi A. Pengaruh substitusi tempe dan penambahan isolated soy protein terhadap mutu organoleptik dan kandungan protein sosis ayam. Jurnal Media Gizi Indonesia. 2016. 11(1). 80–87. https://doi.org/10.20473/mgi.v12i1.80-87
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18. Ratnaningsih R, Songsermpong S, Jittanit W. Effect of soy and pea protein isolate addition on the physicochemical properties of mung bean protein-based burger patties. Journal of Food Technology Research. 2026. 13(1). 64–80. https://doi.org/10.18488/jftr.v13i1.4795
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24. Schlangen M, van der Doef I, van der Goot AJ, Clausen MP, Kodger TE. Meat analogues: The relationship between mechanical anisotropy, macrostructure, and microstructure. Curr Res Food Sci. 2025. 10. 1–14. https://doi.org/10.1016/j.crfs.2025.100980
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