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All Journal International Journal Of Science, Technology & Management (IJSTM) International Journal of Health and Pharmaceutical (IJHP)
Aryanti Pada Soa, Christina
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Mechanical Engineering Nursing Public Health Transportation

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Trends and Knowledge Gaps In Fish-Based Fermented Foods: A Bibliometric Analysis From The Last Decade (2015-2024) Mamangkey, Jendri; Grovy Naibaho, Frans; Rosenta Purba, Ika; Yusriya Hibatullah, Alnadia; Aryanti Pada Soa, Christina
International Journal of Science, Technology & Management Vol. 6 No. 6 (2025): November 2025
Publisher : Publisher Cv. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46729/ijstm.v6i6.1369

Abstract

Fish-based fermented foods are integral to traditional diets across Asia, Africa, and Europe, valued for both their nutritional role and cultural significance. Increasingly, they are also studied for potential functional properties such as probiotic activity and bioactive compounds, yet their global research landscape has not been systematically assessed. This study presents a bibliometric analysis of global research on fish-based fermented foods published between 2015 and 2024. Data were retrieved from the Scopus database and analyzed using the Bibliometrix R package and Biblioshiny interface. A total of 263 documents were identified across 145 sources, authored by 1,150 researchers. The field has shown rapid growth, with an annual publication increase of 27.01% and an average of 28.48 citations per article, indicating strong scholarly visibility. Most contributions originated from East and Southeast Asia, particularly China, South Korea, and Thailand, reflecting the cultural and culinary importance of fermented fish in these regions. Author productivity followed Lotka’s law, with a small group of core researchers driving sustained output. Keyword co-occurrence and thematic mapping revealed dominant clusters around fermented fish sauce, lactic acid bacteria, and microbial diversity, alongside emerging themes related to fatty acids and bacterial communities. Despite these advances, the analysis highlighted notable gaps, including limited international collaboration and underrepresentation of research from Africa and parts of South Asia. These findings suggest that while the field is expanding and diversifying, greater cross-regional engagement and methodological innovation are needed to fully explore the nutritional, functional, and socio-economic dimensions of fish-based fermented foods.
Cyanide-Degrading Indigenous Aspergillus Spp. Isolated From Kabuto, A Southeast Sulawesi Fermented Food Mamangkey, Jendri; Arfa Yanti, Nur; Ode Adi Parman Rudia, La; Ode Muhamad Iman Sulaiman, La; Aryanti Pada Soa, Christina; Dian Winarty Budadana, Christyani; Hartanto, Adrian
International Journal of Health and Pharmaceutical (IJHP) Vol. 5 No. 4 (2025): November 2025
Publisher : CV. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijhp.v5i4.472

Abstract

Kabuto is a traditional cassava-roots-based food of Munanese which is resulted from natural fermentation. The natural fermentation is conducted by covering all surfaces of cassava roots with fungal colonies. This experiment aims to study the cassava root fermentation by Aspergillus spp. in order to enhance the nutritive value, especially its impact on cyanide level. Both pure samples and replicated samples of cassava roots were fermented by Aspergillus spp. in a solid-state fermentation medium for six days and with a dryness level of ± 28°C. The products were analyzed to know the water content (%), the total amount of protein (mg), and cyanide detoxification (µg.g-1). Isolate K03, K23, K1c, and K31 were positively impeding activities of antimicrobials and hydrolytic enzymes (amylase and cellulase). The isolates, K03, K23, K1c, and K31 positively impeded the growth of Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 35218. Based on the phenotypic characteristics, the isolate K03, K23, dan K1c, had similarity with Aspergillus niger, while isolate K31 had a similar microscopic and macroscopical features of Aspergillus terreus. The water content of Kabuto decreased starting on the fourth day. The isolate K03, K23, K31, and K1C preserved the water content in kabuto at 7.1%, 6.74%, 8.69%, and 7.07% respectively. The highest protein content was observed from the fermentation by Aspergillus terreus K31 (346 mg) and was able to reduce the cyanide concentration until 0.48 µg.g-1. The optimum fermentation in the preparation of kabuto was achieved at sixth day.
Co-Authors Adrian Hartanto, Adrian Arfa Yanti, Nur Dian Winarty Budadana, Christyani Frans Grovy Naibaho Hibatullah, Alnadia Yusriya Jendri Mamangkey Ode Adi Parman Rudia, La Ode Muhamad Iman Sulaiman, La Rosenta Purba, Ika