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Traditional food is a heritage of a country and therefore brings pride to a country or region. A bibliometric analysis of traditional Indonesian food was conducted in this paper to see the trend over the last decade, analyze thecontribution of countries, and analyze the most frequently used keywords. A total of 102 documents were gathered from 66 different sources, including 57 articles, 36 conference papers, 4 reviews, 4 book chapters, and 1 data paper. According to this review, Indonesia is the most productive country in terms of producing articles (92) in this field, as well as having the most citations (315), despite having the lowest average number of citations perarticle. Surya R was the most productive author, with four documents, and Nuraida L had the most citations, with 111. Tempeh was also the most frequently used keyword, with 13 occurrences. It was hoped that this overview would help to advance research in traditional Indonesian food.

Poverty analysis has often been necessary to generate new studies and publications. But for all the countries in the world, including Indonesia, poverty remains a concern. Indonesia has diverse concepts of culture, comprising of numerous tribes and traditions. Any empirical findings suggest that culture is closely correlated with customs and behaviors. It is what motivated the authors with a resource-based approach to undertake this study. This paper forms part of a series of documents created since 2010 and added fields and informants in 2018. This paper would include an overview of the behavior trends and improvements in disadvantaged households' quality of life. Besides their low wages, their eating habits are complicated due to their limited capacities. The researchers discusse “uncontrolled consumption” in this article, which exacerbates low-income families with low income. All of this directly impacts their life experience.

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Indicator label were made by immobilizing indicator solution on Whatman paper with treatments A1: Methyl Red/MR (pH 4.40), A2: Methyl Red/MR (pH 2.20), A3: Bromothymol Blue/BTB (pH 5.80), A4 : Bromothymol Blue/BTB (pH 2.90), A5 : Methyl Red + Bromothymol Blue / MR+BTB (1:1) (pH5.10), A6 : Methyl Red + Bromothymol Blue / MR+BTB (1:1) (pH 2.55). Whatman papers were immersed in the indicator solutions for 24 hours, dried then glued on the plastic cover of tuna fillet packaging. The color of each paper was observed every day. The effectiveness of the label indicator was evaluated by observing the color change of the indicator label of tuna fillet packaging. Edible coatings were made from sago starch with the addition of 0%, 0.5%, and 1% lemongrass oil. Tuna fillet was immersed in the coating solution for one minute then dried. The edible coating was analyzed every 3 days for 18 days using biological analysis (TPC), physical analysis (color, weight, and organoleptic) and chemical analysis (the value of TVBN, pH, and TBA) to assess the effectiveness of edible coating on maintaining tuna fish fillet quality. The results indicate that the best indicator solution for indicator label was a solution of Methyl Red + Bromothymol Blue (1:1) (pH 2.55). This indicator solution was the most sensible solution in showing the color change as the result of the tuna fillet quality degradation. The best edible coating treatment, when applied on fillet tuna, was edible coating treatment with the addition of 0.5% lemongrass oil.