TREN GLOBAL DAN EVOLUSI PENGETAHUAN DALAM PENELITIAN IKAN ASAP (1975–2025): SUATU ANALISIS BIBLIOMETRIK YANG KOMPREHENSIF

Firat Meiyasa; Nurbety Tarigan; Sri Novalina  Amrizal

doi:10.31629/marinade.v8i2.7863

Authors

Firat Meiyasa Program Studi Teknologi Hasil Perikanan, Universitas Kristen Wira Wacana Sumba
Nurbety Tarigan Program Studi Teknologi Hasil Perikanan, Universitas Kristen Wira Wacana Sumba
Sri Novalina Amrizal Program Studi Teknologi Hasil Perikanan, Universitas Maritim Raja Ali Haji, Jl. Raya Dompak, Kota Tanjung Pinang, Kepulauan Riau 29115, Indonesia

DOI:

https://doi.org/10.31629/marinade.v8i2.7863

Keywords:

Ikan asap, keamanan pangan, teknologi pengasapan, analisis bibliometrik

Abstract

Ikan asap merupakan produk pangan dengan nilai gizi tinggi serta daya simpan yang panjang, namun juga memiliki potensi mengandung senyawa berbahaya seperti hidrokarbon aromatik polisiklik (PAHs). Penelitian mengenai ikan asap telah berkembang pesat selama lima dekade terakhir. Meskipun demikian, belum ada tinjauan komprehensif yang membahas tren global penelitian di bidang ini, khususnya terkait keamanan pangan, keberlanjutan, dan inovasi teknologi pengasapan. Penelitian ini bertujuan untuk menganalisis tren publikasi ilmiah mengenai ikan asap selama periode 1975–2025 menggunakan pendekatan bibliometrik, guna memahami pola penelitian, jejaring kolaborasi internasional, serta arah penelitian di masa mendatang. Data diperoleh dari basis data Scopus dengan menggunakan kata kunci “smoked fish” untuk publikasi tahun 1975–2025. Analisis meliputi kuantifikasi jumlah publikasi, identifikasi topik dominan, serta pemetaan kolaborasi antarnegara. Data kemudian dianalisis dengan perangkat lunak VOSviewer dan RStudio. Sebanyak 910 dokumen yang relevan dianalisis dalam studi ini. Hasil menunjukkan peningkatan publikasi yang signifikan dalam dua dekade terakhir, dengan fokus yang bergeser dari aspek tradisional pengasapan ikan menuju isu keberlanjutan, kesehatan, dan inovasi teknologi.Tren utama mencakup pengembangan teknik pengasapan ramah lingkungan serta peningkatan perhatian terhadap keamanan pangan dan mutu produk. Tercatat pula kolaborasi internasional yang kuat antara negara-negara seperti Indonesia, Italia, dan Nigeria. Jurnal utama yang banyak mempublikasikan topik ini antara lain Food Control dan Journal of Food Protection. Secara keseluruhan, penelitian ini menunjukkan bahwa ikan asap semakin menarik perhatian global, dengan kebutuhan mendesak untuk mengembangkan teknologi pengasapan yang lebih berkelanjutan dan aman bagi kesehatan.

Downloads

Download data is not yet available.

References

Abdel-Aziz, S. M., Asker, M. M. S., Keera, A. A., & Mahmoud, M. G. (2016). Microbial food spoilage: control strategies for shelf life extension. In Microbes in food and health (pp. 239–264). Springer.

Adeyeye, S. A. O., & Oyewole, O. B. (2016). An overview of traditional fish smoking in Africa. Journal of Culinary Science & Technology, 14(3), 198–215.

Akintola, S. L., & Fakoya, K. A. (2017). Small-scale fisheries in the context of traditional post-harvest practice and the quest for food and nutritional security in Nigeria. Agriculture & Food Security, 6(1), 34.

Almohaimeed, F. A., & Abouelnour, K. A. (2025). The Role of Food Processing in Sustaining Food Security Indicators in the Kingdom of Saudi Arabia. Economies, 13(3), 84.

Awais, M., Rehman, M., Shafiq, U., Masood, U., Riaz, S., Kamran, S. Z., & Afzal, A. (n.d.). Fish in Human Health: Bridging Nutrition, Disease Prevention, and Sustainability.

Badoni, P., Nazir, I., Aier, M., Maity, P. B., Samanta, S., & Das, A. (2021). Significant role of fish nutrients with special emphasis to essential fatty acid in human nutrition. Int. J. Curr. Microbiol. Appl. Sci, 10, 2034–2046.

Balami, S., Sharma, A., & Karn, R. (2019). Significance of nutritional value of fish for human health. Malaysian Journal of Halal Research, 2(2), 32–34.

Barzigar, A., Hosseinalipour, S. M., & Mujumdar, A. S. (2025). Toward sustainable post-harvest practices: A critical review of solar and wind-assisted drying of agricultural produce with integrated thermal storage systems. Drying Technology, 43(10), 1463–1494.

Brustolin, A. P., Soares, J. M., Muraro, K., Schwert, R., Steffens, C., Cansian, R. L., & Valduga, E. (2024). Investigating antimicrobial and antioxidant activity of liquid smoke and physical‐chemical stability of bacon subjected to liquid smoke and conventional smoking. Journal of Food Science, 89(11), 7217–7227.

Doe, P. E. (2017). Fish drying and smoking: Production and quality. Routledge.

Fadiji, T., Rashvand, M., Daramola, M. O., & Iwarere, S. A. (2023). A review on antimicrobial packaging for extending the shelf life of food. Processes, 11(2), 590.

Gould, G. W. (1996). Methods for preservation and extension of shelf life. International Journal of Food Microbiology, 33(1), 51–64.

Hamed, I., Jakobsen, A. N., & Lerfall, J. (2022). Sustainable edible packaging systems based on active compounds from food processing byproducts: A review. Comprehensive Reviews in Food Science and Food Safety, 21(1), 198–226.

Juanite, L., & Buniel, J. (2025). Sensory Evaluation of Smoked Milkfish Based on Consumer Preferences. International Journal of Scientific Research and Management (IJSRM), 13, 9166–9177. https://doi.org/10.18535/ijsrm/v13i06.em03

Khan, J. (n.d.). The Vital Role of Fish in Nutrition, Income, Employment and Ecosystem.

Khanjani, M. H., Ghaedi, G., & Sharifinia, M. (2025). The role of vitamins in fish farming: growth performance, immunity, disease resistance, and body composition. Fish Physiology and Biochemistry, 51(5), 1–50.

Nizio, E., Czwartkowski, K., & Niedbała, G. (2023). Impact of smoking technology on the quality of food products: Absorption of Polycyclic Aromatic Hydrocarbons (PAHs) by food products during smoking. Sustainability, 15(24), 16890.

Noreen, S., Hashmi, B., Aja, P. M., & Atoki, A. V. (2025). Health benefits of fish and fish by-products—a nutritional and functional perspective. Frontiers in Nutrition, 12, 1564315.

Rabiepour, A., Zahmatkesh, F., & Babakhani, A. (2024). Preservation techniques to increase the shelf life of seafood products: An overview. Journal of Food Engineering and Technology, 13(1), 1–24.

Rahman, M. S., & Al-Farsi, K. (2020). Smoking and food preservation. In Handbook of Food Preservation (pp. 453–458). CRC Press.

Speranza, B., Racioppo, A., Bevilacqua, A., Buzzo, V., Marigliano, P., Mocerino, E., Scognamiglio, R., Corbo, M. R., Scognamiglio, G., & Sinigaglia, M. (2021). Innovative preservation methods improving the quality and safety of fish products: Beneficial effects and limits. Foods, 10(11), 2854.

Surboyo, M. D. C., Baroutian, S., Puspitasari, W., Zubaidah, U., Handy, P., Cecilia, Mansur, D., Iskandar, B., Ayuningtyas, N. F., Mahdani, F. Y., & Ernawati, D. S. (2024). Health benefits of liquid smoke from various biomass sources: a systematic review. In BIO Integration (Vol. 5, Issue 1). Compuscript Ltd. https://doi.org/10.15212/bioi-2024-0083

Tripathi, M. K., Maheshwari, N. V, Kumar, A., Kumar, A., Kate, A., Jadam, R. S., Khan, S., & Chouhan, R. (2025a). Nutrition Biology: A New Paradigm for Human Health. In Innovations in Ayurvedic Nutrition: Principles and Concepts (pp. 55–83). Springer.

Tripathi, M. K., Maheshwari, N. V, Kumar, A., Kumar, A., Kate, A., Jadam, R. S., Khan, S., & Chouhan, R. (2025b). Nutrition Biology: A New Paradigm for Human Health. In Innovations in Ayurvedic Nutrition: Principles and Concepts (pp. 55–83). Springer.

Zejnelhoxha, S. (2023). Formation of plycyclic aromatic hydrocarbons in cooked meat and the possibility of reducing their formation by vitamin E.

Zhang, D.-C., Liu, J.-J., Jia, L.-Z., Wang, P., & Han, X. (2019). Speciation of VOCs in the cooking fumes from five edible oils and their corresponding health risk assessments. Atmospheric Environment, 211, 6–17.

Zhang, S., Jia, W., & Zhang, R. (2025). Polycyclic Aromatic Hydrocarbons in Smoke Condensates: A Comprehensive Review of Formation Mechanisms, Migration Pathways to Food, and Risk Assessment. Food Reviews International, 1–20.