Bibliometric analysis of biochemical and sensory characteristics of mangosteen using virtual technology: Will be presented at Friday, 23 May 2025, 14.05 (GMT +7)

Fadhilah Nur'azizah; Dede Robiatul  Adawiyah; Dase Hunaefi; Dias Indrasti

Authors

Fadhilah Nur'azizah, S.T.P., M.Si. IPB University Author https://orcid.org/0000-0003-2963-8772
Prof. Dr. Ir. Dede Robiatul Adawiyah, M.Si. IPB University Author https://orcid.org/0000-0003-0586-7183
Dr. -Ing. Dase Hunaefi, S.T.P., M.Food.S.T. IPB University Author https://orcid.org/0000-0002-6871-2800
Dr. Dias Indrasti, S.T.P., M.Sc. IPB University Author https://orcid.org/0000-0002-9087-4160

Keywords:

bibliometric analysis, mangosteen, virtual reality

Abstract

Mangosteen is a tropical fruit native to Southeast Asia. This study aimed to examine mangosteen's biochemical and sensory characteristics using virtual reality (VR) technology with bibliometric analysis. The bibliometric analysis method used VOSviewer and biblioshiny to identify patterns of author collaboration, research topic trends, and publication dynamics from year to year. The data of 101 journal articles (2009-2025) used the Scopus database with the keywords "biochemical mangosteen" and "virtual reality sensory science". The analysis revealed that although the number of publications integrating biochemical and sensory studies of mangosteen with VR technology is still limited, this trend indicates that research in this field has grown with an average annual expansion of 11.85%. The analysis revealed that China is the main contributor in the number of publications produced and international collaborations, especially at Chiang Mai University and the City University of Hong Kong. This study provides an initial contribution to describing the opportunities for using VR technology in the study of mangosteen. Interdisciplinary collaboration between food science, digital technology, and sensory perception studies has great potential to drive innovation in analysing mangosteen fruit quality.

Author Biographies

Fadhilah Nur'azizah, S.T.P., M.Si., IPB University

Doctoral Student in Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia 16680
Prof. Dr. Ir. Dede Robiatul Adawiyah, M.Si., IPB University

Professor in Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia 16680
Dr. -Ing. Dase Hunaefi, S.T.P., M.Food.S.T., IPB University

Asst. Director for Industrial Collaboration in IPB University

Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia 16680
Dr. Dias Indrasti, S.T.P., M.Sc., IPB University

Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia 16680