Tren Penelitian dan Perkembangan Daging Analog: Analisis Bibliometrik tentang Teknologi Pengolahan dan Keberlanjutan Pasar
Sari
In the last two decades, research on analog meat and plant-based meat alternatives has undergone significant transformation, driven by advances in science, shifts in consumer behavior, and the growing global urgency regarding the availability of sustainable protein sources. This study presents a systematic bibliometric analysis to identify trends in scientific publications, countries with the most significant contributions, the most productive authors, and the main thematic developments in the field of analog meat. Using a reputable citation database and a structured keyword search approach, scientific publications from 1966 to 2025 were mapped. The findings reveal exponential growth in the number of publications per year, a shift in regional leadership toward Asia and Europe, and the expansion of global collaborative networks. Authors and institutions with the highest citation rates are profiled, along with the identification of prominent research themes such as sustainability, sensory analysis, protein structuring, and precision fermentation. The results of this study are expected to contribute strategically to scientific advancement, industry innovation, and policy formulation that supports the transformation of food systems based on sustainable alternative proteins in the future.
Kata Kunci
Teks Lengkap:
PDFReferensi
Wusnah, dkk, (2018) Pengaruh pH dan Waktu Ekstraksi Terhadap Karakteristik Pektin dari Kulit Coklat. Jurnal Teknik Kimia Universitas Malikussaleh.
Aisyah (2020) penentuan kualitas pektin dengan formulasi ph ekstraksi pada limbah kulit kakao (Theobrema cacao L.) Program Studi Agroteknologi, Fakultas Teknologi Industri Universitas Gunadarma.
Nurmila. (2018). Ekstraksi dan Karakterisasi Pektin dari Kulit Buah Cempedak (Artocarpuschempeden). (https://bestjournal.untad.ac.id/index.php/kovalen/article/view/11857/ 9098 diakses pada Desember 2018)
Fitria, V. (2018). Karakterisasi Pektin Hasil Ekstraksi dari Limbah Kulit Pisang Kepok. Skripsi Program Studi Farmasi Universitas Islam Negeri Jakarta.
Sufy (2019) Pengaruh Variasi Perlakuan Bahan Baku Dan Konsentrasi Asam Terhadap Ekstraksi Dan Karakteristik Pektin Dari Limbah Kulit Pisang Kepok.
DOI: http://dx.doi.org/10.30811/ristera.v3i2.7447
Refbacks
- Saat ini tidak ada refbacks.
##submission.copyrightStatement##
Indexing : ![]() ![]() ![]() | |
|---|---|
ALAMAT KANTOR REDAKSI : Jalan Banda Aceh - Medan Km 280,3 |




