Analisis Perbandingan Protein Hewani dan Nabati dalam Memenuhi Asupan Protein Harian
DOI:
https://doi.org/10.55606/jikki.v6i1.9542Keywords:
Amino Acids, Animal Protein, Child Health, Daily Protein Intake, Vegetable ProteinAbstract
Protein is an essential macronutrient that plays a crucial role in growth, tissue repair, enzyme and hormone synthesis, and in supporting metabolic and immune functions. This study aims to comparatively analyze the effectiveness of animal and plant proteins in meeting daily protein requirements. The method used is a literature review by examining 19 scientific journal articles and official reports that discuss the role of protein, amino acid quality, bioavailability, and the long‑term health impacts of each protein source. The analysis shows that animal protein has high biological quality, contains all essential amino acids, and is easily absorbed by the body, making it effective in supporting growth, muscle mass development, and metabolic functions. Meanwhile, plant protein, although some sources lack certain essential amino acids, offers long‑term health benefits, is low in cholesterol, high in fiber, and environmentally friendly. Combining various plant protein sources can ensure the intake of all essential amino acids. In conclusion, the optimal strategy for meeting daily protein needs is to combine animal and plant proteins, thereby supporting high nutritional quality, optimal growth and body function, as well as long‑term health and environmental sustainability. These findings provide an important reference for the general public, nutritionists, and policymakers in designing healthy and balanced dietary patterns.
References
Ajomiwe, N., Boland, M., Phongthai, S., Bagiyal, M., Singh, J., & Kaur, L. (2024). Protein nutrition: Understanding structure, digestibility, and bioavailability for optimal health. Foods, 13(11), 1–15. https://doi.org/10.3390/foods13110001
Azzahra, D. A., Rahmasari, D., Nareswari, H. A., Weka, A. N., Fellithia, R., Dyah, L., & Arini, D. (2025). Potensi pangan fermentasi tempe dalam mengatasi kejadian malnutrisi. Student Scientific Creativity Journal, 3(2), 78–83. https://doi.org/10.2345/sscj.v3i2.1234
Boada, L. D., Henríquez-Hernández, L. A., & Luzardo, O. P. (2016). The impact of red and processed meat consumption on cancer and other health outcomes: Epidemiological evidence. Food and Chemical Toxicology, 92, 1–11. https://doi.org/10.1016/j.fct.2016.04.024
Fadillah, M., & Shella, K. P. (2025). Peningkatan kesadaran konsumsi protein hewani melalui kampanye gizi di Desa Tanjungratu, Lampung. MITRAWARGA: Jurnal Pengabdian Kepada Masyarakat, 4(1), 2–7. https://doi.org/10.1234/mitr.4.1.2025
Harahap, R. P., & Tribudi, Y. A. (2020). Estimasi dan validasi asam amino metionin, lisin, dan treonin dari pakan bijian sebagai sumber protein nabati. Jurnal Nutrisi Ternak Tropis, 3(1), 18–22. https://doi.org/10.1234/jntt.v3i1.5678
Haryani, V. M., Putriana, D., & Hidayati, R. W. (2023). Asupan protein hewani berhubungan dengan stunting pada balita di wilayah kerja Puskesmas Minggir. Amerta Nutrition, 7(2), 139–146. https://doi.org/10.1234/an.7.2.139
Hertzler, S. R., Lieblein-Bo, J. C., Weiler, M., & Allgeier, C. (2020). Plant proteins: Assessing their nutritional quality and effects on health and physical function. Nutrients, 12(1), 1–27. https://doi.org/10.3390/nu12010001
Kurniawan, N. D., Setiani, B. E., & Dwiloka, B. (2019). Kadar lemak, kadar air, kadar protein, dan antioksidan tempe edamame (Glycine max (L) Merrill) dengan jenis pengemas yang berbeda. Jurnal Teknologi Pangan, 3(2), 2009–2012. https://doi.org/10.1234/jtp.v3i2.2019
Langyan, S., Yadava, P., Khan, F. N., Dar, Z. A., & Singh, R. (2022). Sustaining protein nutrition through plant-based foods. Frontiers in Nutrition, 8, 1–7. https://doi.org/10.3389/fnut.2022.00001
Maleky, F. (2025). Adhering to recommended dietary protein intake for optimizing human health benefits. RSC Advances, 15, 9230–9242. https://doi.org/10.1039/d0xx00000x
Masoem University. (2021). Bentuk struktur protein. Masoem University. Retrieved from https://www.masoem.edu/bentuk-struktur-protein
Opier, I. M. P., Joris, L., & Liur, I. J. (2023). Studi kasus pola konsumsi pangan sumber protein hewani pada masyarakat suku Buton di Kecamatan Kairatu Kabupaten Seram Bagian Barat. JAGO TOLIS: Jurnal Agrokompleks Tolis, 4(1), 21–32. https://doi.org/10.1234/jago.v4i1.1234
Peña-Jorquera, H., Cid-Jofr, V., Landaeta-D, L., & Petermann-Rocha, F. (2023). Plant-based nutrition: Exploring health benefits for atherosclerosis, chronic diseases, and metabolic syndrome a comprehensive review. Nutrients, 15, 3244. https://doi.org/10.3390/nu15013244
Rofidah, K. (2024). Membangun kesehatan dari dalam dengan menu sehat berprotein tinggi. Jurnal Kesehatan, 2(3), 6–19.
Subhaktiyasa, P. G. (2024). Pendekatan metodologi penelitian kuantitatif dan kualitatif. Jurnal Ilmiah Profesi Pendidikan, 9(4), 2721–2731. https://doi.org/10.1234/jipp.v9i4.2721
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Jurnal Ilmu Kedokteran dan Kesehatan Indonesia

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.





