Dendeng as a Functional Food: Opportunities and Challenges in Innovating Local Meat-Based Products
Radha Amborowati
Postgraduate Master Program, Faculty of Animal Science, Brawijaya University, Malang, Indonesia.
Agus Susilo *
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang 65145, Indonesia.
Herly Evanuarini
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang 65145, Indonesia.
Khotibul Umam Al Awwaly
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang 65145, Indonesia.
Aris Sri Widati
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang 65145, Indonesia.
Mulia Winirsya Apriliyani
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang 65145, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
The aim of this study is to provide a scientific and practical review of the development of dendeng (Indonesian-style dried meat) as a functional food. Dendeng, a traditional Indonesian meat product, holds strong potential to be developed as a functional food. In addition to its distinctive flavor and long shelf life, dendeng contains bioactive compounds such as antihypertensive peptides, antioxidants, and Conjugated linoleic acid (CLA) that offer health benefits. The use of natural spices during marination further enhances its functional properties. Technological innovations, including probiotic fermentation, low-temperature drying, and vacuum or modified-atmosphere packaging, improve the stability and bioactivity of these functional components. Challenges include raw material sustainability, functional claim standardisation, and industrial scalability. Nonetheless, growing consumer awareness of healthy foods creates a promising opportunity for dendeng to be positioned as a functional food that supports the prevention of degenerative diseases. Cross-sector collaboration is crucial to strengthen Dendeng’s position as an innovative product capable of competing in both local and global markets.
Keywords: Dendeng, functional food, bioactive compounds, technological innovation, meat processing