Tren Penelitian dan Perkembangan Tematik GABA dalam Sistem Fermentasi dan Roti: Analisis Bibliometrik

Abstract

γ-Aminobutyric acid (GABA) is a bioactive non-protein amino acid increasingly investigated in fermentation and bakery systems because of its functional, nutritional, and health-promoting properties. The rapid expansion of publications in this field necessitates a comprehensive evaluation of research development, collaboration patterns, and thematic evolution. This study aimed to analyze global research trends related to GABA in fermentation and bakery applications through a bibliometric approach. A cross-sectional bibliometric analysis was conducted using the Scopus database, retrieving publications published between 2017 and 2026 with relevant keywords related to GABA, fermentation, and bakery processes. A total of 1,023 documents were analyzed using performance indicators, co-occurrence networks, thematic mapping, and collaboration analysis. The results demonstrate strong growth in scientific output accompanied by high collaboration intensity, with journal articles dominating publication types. Research productivity is geographically concentrated in Asia, particularly China, Korea, and Japan, while emerging contributions from Southeast Asia and Europe indicate expanding global participation. Core research themes include fermentation processes, microbial metabolism, GABA biosynthesis, and lactic acid bacteria, reflecting the central role of microbial activity in enhancing GABA production. Over time, research focus has shifted from basic fermentation studies toward mechanistic investigations, metabolic analysis, probiotics, and functional food applications. Keyword network and thematic mapping analyses reveal an integrated research structure connecting fermentation technology, biochemical mechanisms, and metabolic or health-related outcomes. Motor themes emphasize metabolism and experimental studies, while application-oriented topics such as probiotics and human health are gaining prominence. Overall, the field has reached a mature and interdisciplinary stage, transitioning from process-centered exploration to application-driven innovation. These findings provide strategic insights for future research directions and support the development of GABA-enriched functional foods and advanced fermentation-based bakery products.