Prof Joko Santoso Mentions Four Keywords in the Development of Fisheries Market Trends Towards Golden Indonesia 2045

“Food issues related to health functions such as food claims, functional foods and superfoods will continue to grow. Innovative green technology that can utilize by-products, for example, can increase added value when converted into health-based products so that it can reduce the risk of degenerative diseases,” he explained in the Public Lecture of the 2023 Fisheries Management Masters Program at the Open University entitled ‘Trends of Processed Products and Fisheries Market Towards Golden Indonesia 2045’ (12/4).

He added, as well as the aspect of sustainability in conditions of the tropics, Indonesia is still facing food loss. Regulations that must be encouraged must encourage the utilization of by product, so that it will reduce the loss rate.

“Standardization on farm and off farm is a must, the final product is at least according to the standards set because Indonesia has tremendous potential, especially in Europe, Asia and America which are experiencing a shift in consumption of red meat to white meat from water,” he continued.

According to him, fisheries productivity must be boosted together with positive campaigns and education for the public to increase fish consumption in Indonesia, especially in Java, which tends to be low.

“A commercial example of processing fishery products into functional food is smoked wood fish from Japan which contains oligopeptides. This product has a special function claim related to health aspects,” he added.

He emphasized that Indonesia must follow Japan’s example in utilizing extraordinary fishery resources with traditional technology. Moreover, the typology of traditional processing of fishery products in Indonesia is still hereditary.

“Its regional and unique nature is an important part for us to elevate its degree with a touch of technology and science so that it can become food that has extraordinary nutritional value, good taste and high digestibility, low molecular weight and seasoning or high taste,” he explained.

Prof Joko said, both by-products and secondary metabolites from fishery products also need to be utilized further to improve their health functions. However, it requires in-depth study of its role in human biological activity.

This utilization, he said, must also be in line with aspects of sustainability and regulation as well as traceability from upstream to downstream. Supervision in handling waste during the processing until the product can reduce losses.

“Waste processing is carried out by securing it through a cold chain and controlled process to reduce the loss rate,” concluded Prof Joko. (MW/Rz) (IAAS/Res)