lautnusantara.com Undoubtedly, innovation in Indonesian fishery products plays a crucial role in efforts to increase global competitiveness. Indonesia has extraordinary marine resource potential, and innovation is key to transforming this potential into high-value-added products that are in demand in the international market.

The following are key points regarding innovation in Indonesian fishery products in boosting global competitiveness:

The Role of Innovation in Global Competitiveness

Innovation in the fisheries sector is not only about creating new products, but also about improving quality, efficiency, and sustainability.

• Improving Quality and Standards: Technological innovations such as sterilization (e.g., UVC-Ozone Innovation for Santiago Smoked Fish) and improved post-harvest handling systems aim to ensure Indonesian fishery products meet international quality and food safety standards (HACCP, ISO, etc.).
• Increasing Value Added: Transforming raw fish/seafood into frozen processed products (fillets, processed shrimp), ready-to-eat products, or diversified products (such as fish cereal, catfish crackers, crispy fish skin) increases selling prices and attractiveness in export markets.
• Efficiency and Productivity: The application of technology in aquaculture (e.g., automated monitoring systems in ponds) and supply chain management (National Fish Logistics System/SLIN) will reduce production costs and ensure the availability of raw materials.
• Traceability: The use of technology to ensure traceability of product origin (e.g., through modern control systems) is crucial to meeting global consumer demands for product sustainability and legality.
• Zero Waste: Innovation also focuses on utilizing fishery by-products (e.g., fish skins for crispy fish skins) to reduce waste and create new products with economic value.

Examples of Fishery Product Innovation
Innovation in Indonesia encompasses a wide range of commodities and forms, from processed foods to non-food products.

High-Value Processed Products:

• Frozen/Processed Shrimp and Tuna/Skipjack Tuna: Major export commodities whose quality and processed product diversification continue to improve (e.g., into ready-to-cook or ready-to-eat forms).
• Seaweed Processing: In addition to being used as a raw material for food, innovation is also directed at non-food products such as capsules, bioplastics, and seaweed-based fertilizers.
• Smoked Fish with Advanced Technology: Improving shelf life and hygiene, such as using UVC-Ozone technology.

MSME Diversification Products:

• Healthy Fish-Based Snacks: High-protein fish crackers, crispy fish skin, and crispy clams as nutritious snack alternatives.
• Health Products: Combinations of fishery products (e.g., snakehead fish albumin) for wound healing.
• Innovative Fish Feed: Development of fish pellets based on local and environmentally friendly ingredients (e.g., with a mixture of turmeric powder).

Key Strategies and Collaboration
Successful innovation requires synergy from various parties:

• Government (KKP): Encourage regulations that support innovation, boost the productivity of export commodity cultivation (shrimp, lobster, crab, seaweed), and strengthen the National Fish Logistics System (SLIN).
• Academics and Research Institutions (BRIN, Universities): Become "knowledge factories" producing applied research and competitive cultivation, processing, and feed technologies.
• Industry and Business Actors: Actively engage in research and development (R&D), invest in processing and cold chain technologies, and establish partnerships with global importers.
• Pentahelix Collaboration: Cooperation between the Government, Academics, Businesses, Communities, and the Media is emphasized to create a sustainable innovation ecosystem.

Overall, innovation in Indonesian fishery products is a key driver for increasing export value and strengthening Indonesia's position as a significant player in the global seafood market.

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