The Global Research Landscape of Rendang: A Bibliometric Insight into Culinary Heritage and Innovation

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Originally, rendang was mostly prepared using beef due to its plentiful supply in West Sumatra, Indonesia.However, as time passed, rendang evolved to include components beyond beef.Currently, various types of rendang are available, such as chicken rendang, lung rendang, eel rendang, oyster mushroom rendang, local rendang, egg rendang, tuna rendang, pensi rendang, fish rendang bilis, rendang runtiah, rendang cubadak, rendang tumbuak, rendang anchovies, rendang wood leaves, rendang jariang, rendang itik, rendang yam, rendang rebon, rendang baluik, rendang liver, rendang limpo, rendang oyster, rendang ikan tongkol, rendang fern, rendang grasshopper, smoked fish rendang, rubber seed rendang, and jackfruit rendang.This has the potential to enhance dietary diversification, expand the range of rendang varieties, improve the nutritional content, and optimize the economic worth of other rendang components apart than beef 3,[13][14][15][16][17][18][19][20] .A distinct flavor and fragrance characterize each variety of rendang, resulting from the specific raw ingredients and spices employed.Indeed, variations in culinary techniques and the incorporation of alternative spices in each locality result in rendang possessing a unique fragrance and flavor exclusive to each region in West Sumatra, Indonesia 13 .Various processing techniques used in rendang manufacture affect its sensory attributes, such as flavor and fragrance.The selection of spices and cooking techniques results in individual variations in the volatile chemicals generated by each rendang 20 .Rendang has a moisture content of roughly 30%, making it a viable method for meat preservation 15 .The protracted process of cooking rendang will exert both beneficial and detrimental effects on the ABSTRACT Rendang, a traditional Indonesian dish, has garnered international attention for its rich flavor and cultural significance.The study aimed to analyze the global research trends related to Rendang using bibliometric methods.By examining publications, citation patterns, and key areas of focus, we aim to provide insights into the scientific community's interest and the development of research on Rendang.The analysis utilized data from major academic databases, scopus.com.The search query keyword used was "Rendang" without restrictions on language, document type, or field of study.Visualization tools utilized include VOSviewer (version 1.16.18), and RStudio (Biblioshiny).A total of 63 documents were analyzed, revealing an annual growth rate of 3.06% and an average of 11.24 citations per document, with an international co-authorship rate of 9.524%.Indonesia and Malaysia emerged as the top-cited countries.The study recommends broadening Rendang research beyond descriptive studies to explore innovations in food processing, faster cooking methods, packaging, preservation, and health impacts.Further research should address sustainability, economic impacts, and increased international collaboration, aiming for more publications in high-impact journals.Additionally, the commercialization of ready-to-eat Rendang that preserves its traditional taste and the application of smart food technologies are essential for enhancing global research impact.