Jurnal Nasional Teknik Industri, Sistem Informasi dan Teknik Informatika
Vol. 2 No. 2 (2023): Jurnal Tinsika

Different types of salt on kimchi fermentation: Implementation of bibliometry using publish or perish and VosViewer

Fannisa Hafidhia Suryana (Universitas Pendidikan Indonesia)

Article Info

Publish Date
31 Dec 2023

Abstract

Kimchi is a typical Korean food that is crucial for Korean people to consume. This food is processed through lactic acid fermentation which can give it a sour taste. The sour taste is due to a decrease in pH <7. Research on kimchi has been carried out previously with different variables. To determine the novelty of what is being researched, it can be seen from keywords related to the results of literature studies of journal articles related to the focused research. In connection with the research objective, namely to determine the differences in types of salt on kimchi fermentation by utilizing the bibliometric method using Vosviewer software. By mapping the data produced from Vosviewer, keywords will be generated that can be used to obtain gaps in the research to be carried out.

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Journal Info
Jurnal Nasional Teknik Industri, Sistem Informasi dan Teknik Informatika
Website

Abbrev

jurnal_tinsika

Publisher

Universitas Bakti Indonesia

Subject

Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Engineering

Description

Jurnal TINSIKA provides a forum for publishing the original research articles from contributors related to embedded system and control, processor and IC design, network and infrastructure, and computing algorithms. The scope ofTINSIKA is as follows: embedded system based on ...