DOI: https://doi.org/10.14710/jnc.v15i3.53465

ANALISIS BIBLIOMETRIK: TREN COOKIES FUNGSIONAL TAHUN 2015–2025

1Jurusan Gizi, Poltekkes Kemenkes Bengkulu, Bengkulu, Bengkulu, Indonesia

2Jurusan Promosi Kesehatan, Poltekkes Kemenkes Bengkulu, Bengkulu, Bengkulu, Indonesia

Received: 29 Sep 2025; Revised: 9 Jul 2025; Accepted: 10 Jul 2026; Available online: 27 Jul 2026; Published: 27 Jul 2026.

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Abstract

ABSTRACT

Background: Functional cookies are food products developed not only for taste but also for their added health benefits, utilizing ingredients with bioactive compounds. In response to rising public interest in health and nutrition, this study explores the research landscape on functional cookies from 2015 to 2025. The bibliometric approach is used to understand trends, collaboration patterns, and potential innovations in this field.

Objectives: encouraging innovation in the development of healthier and more attractive food products, in addition it is expected to contribute to the formulation of policies, the community presents scientific literature on food and opens opportunities for the local food industry.

Methods: This research employed a descriptive bibliometric method using secondary data collected from the database Scopus. A total of 160 scientific articles were selected based on inclusion criteria using the keywords “functional cookies”. Data were processed using VOSViewer version 1.6.18 and R-Studio version 4.3.2 to analyze publication trends, most relevant keywords, prolific authors, collaboration networks, and journal contributions.

Result: The analysis reveals a consistent increase in the number of publications related to functional cookies between 2015 and 2025. The most frequent keywords include: functional food, antioxidant, fiber, phenolic compounds, and cookies. The journal Foods contributed the highest number of publications, with 13 documents. The most cited document within this period recorded 85 citations. The most relevant country is India. Functional ingredients used include both conventional and underutilized food sources, such as banana peel, okara, spirulina, and moringa leaves, indicating a trend towards sustainable and innovative food processing.

Conclusion: There is a growing global interest in the development of functional cookies as reflected in increasing research publications from 2015 to 2025. Most publications come from developing countries with a high focus on natural and sustainable ingredients. This analysis helps identify gaps in current research and offers direction for future innovation in functional food products.

Keywords: Functional cookies; bibliometric analysis; food innovation; functional ingredients

 

ABSTRAK

Latar Belakang: Functional cookies merupakan produk pangan yang dikembangkan tidak hanya untuk menghasilkan cita rasa yang baik, tetapi juga memberikan manfaat tambahan bagi kesehatan melalui penggunaan bahan yang mengandung senyawa bioaktif. Seiring meningkatnya kesadaran masyarakat terhadap pola makan sehat, penelitian ini bertujuan mengeksplorasi lanskap dan tren penelitian mengenai functional cookies selama periode 2015–2025.

Tujuan: Penelitian ini bertujuan mendorong inovasi dalam pengembangan produk pangan yang lebih sehat dan menarik. Selain itu, hasil penelitian diharapkan dapat berkontribusi dalam penyusunan kebijakan di bidang pangan, memperkaya literatur ilmiah mengenai pangan fungsional, serta membuka peluang bagi pengembangan industri pangan lokal.

Metode: Penelitian ini menggunakan metode bibliometrik deskriptif dengan data sekunder yang diperoleh dari basis data Scopus. Sebanyak 160 artikel ilmiah yang memenuhi kriteria inklusi dengan kata kunci "functional cookies" dianalisis menggunakan perangkat lunak VOSviewer versi 1.6.18 dan RStudio versi 4.5.1. Analisis dilakukan untuk mengidentifikasi tren publikasi, kata kunci yang relevan, penulis paling produktif, jejaring kolaborasi, serta kontribusi jurnal.

Hasil: Hasil analisis menunjukkan adanya peningkatan jumlah publikasi mengenai functional cookies selama periode 2015–2025. Kata kunci yang paling sering digunakan meliputi functional food, antioksidan, serat, senyawa fenolik, dan cookies. Jurnal Foods merupakan jurnal yang paling banyak menerbitkan artikel terkait, yaitu sebanyak 13 publikasi. Artikel dengan jumlah sitasi tertinggi dalam periode tersebut memperoleh 85 sitasi. India merupakan negara dengan tingkat kolaborasi tertinggi dalam penelitian ini. Bahan fungsional yang umum digunakan meliputi bahan konvensional maupun limbah pangan yang belum banyak dimanfaatkan, seperti kulit pisang, okara, Spirulina, dan daun kelor.

Simpulan: Terdapat peningkatan minat global terhadap pengembangan functional cookies yang tercermin dari tren publikasi selama periode 2015–2025. Negara-negara berkembang menjadi kontributor utama dalam penelitian ini dengan fokus pada pemanfaatan bahan alami dan berkelanjutan. Analisis bibliometrik ini memberikan wawasan penting untuk mengidentifikasi kesenjangan penelitian serta arah inovasi pengembangan produk pangan fungsional pada masa mendatang.

Kata kunci: Functional cookies; analisis bibliometrik; inovasi pangan; bahan fungsional

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Keywords: Functional cookies; analisis bibliometrik; inovasi pangan; bahan fungsional
Funding: Poltekkes Kemenkes Bengkulu

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Language : ID
  1. Topolska, K., Florkiewicz, A. & Filipiak-Florkiewicz, A. Functional Food—Consumer Motivations and Expectations. Int. J. Environ. Res. Public Health 18, (2021)
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