Traditional Indonesian food: A bibliometric review from 2013-2022

Muspirah Djalal (Department of Agricultural Technology, Hasanuddin University, Makassar, Indonesia)
Jamyang Tashi Wangdi (Department of Livestock, Ministry of Agriculture and Forest, Royal Government of Bhutan, Bhutan)
Andi Dirpan (Department of Agricultural Technology, Hasanuddin University, Makassar, Indonesia)
Februadi Bastian (Department of Agricultural Technology, Hasanuddin University, Makassar, Indonesia)
Rindam Latief (Center of Excellence in Science and Technology on Food Product Diversification)
Andi Fadiah Ainani (Department of Agricultural Technology, Hasanuddin University, Makassar, Indonesia)
Dewi Sisilia Yolanda (Department of Agricultural Technology, Hasanuddin University, Makassar, Indonesia)

Canrea Journal: Food Technology, Nutritions, and Culinary Journal
VOLUME 5 ISSUE 2, DECEMBER 2022

Traditional food is a heritage of a country and therefore brings pride to a country or region. A bibliometric analysis of traditional Indonesian food was conducted in this paper to see the trend over the last decade, analyze the contribution of countries, and analyze the most frequently used keywords. A total of 102 documents were gathered from 66 different sources, including 57 articles, 36 conference papers, 4 reviews, 4 book chapters, and 1 data paper. According to this review, Indonesia is the most productive country in terms of producing articles (92) in this field, as well as having the most citations (315), despite having the lowest average number of citations per article. Surya R was the most productive author, with four documents, and Nuraida L had the most citations, with 111. Tempeh was also the most frequently used keyword, with 13 occurrences. It was hoped that this overview would help to advance research in traditional Indonesian food.