lautnusantara.com Innovation in processed fishery products is a key driver of the Blue Economy. The focus is no longer simply preserving fish, but rather creating high added value through environmentally friendly and economically inclusive technologies.

Here are several categories of processed product innovations that support the implementation of the Blue Economy:

1. Functional Food Product Innovation (Smart Food)
This innovation aims to maximize fish nutrition for specific public health needs while reducing dependence on imported products.

• Fish Protein Hydrolysate (HPI): Converts low-value fish meat into a soluble protein powder. HPI is used as a natural flavor enhancer or food fortificant to address stunting.
• Local Fish-Based Surimi: Processes various types of by-catch fish into fish paste that can be formed into various products such as kamaboko, fish sausage, or premium meatballs.
• Seafood Analogue: The use of fish protein combined with marine plant materials (such as seaweed) to create a meaty texture similar to more expensive products (such as imitation crab meat).

2. Eco-Friendly Packaging Innovation (Bio-Packaging)
Supporting marine sustainability by replacing petroleum-based plastics with edible or biodegradable materials.

• Edible Coating/Film: A thin layer made from carrageenan (seaweed) or chitosan (shrimp shells) to wrap fish fillets. This packaging not only protects against bacteria but is also safe if ingested.
• Marine Bioplastics: Development of plastic bags and food containers from fishing industry waste and agar-agar that can decompose naturally in a short time.

3. Non-Food Product Innovation (Biomaterials & Pharmaceuticals)
This is the core of the Zero Waste strategy, where uneaten fish parts are transformed into cutting-edge industrial products.

• Fish Scale Wound Plasters: Utilizing fish scale collagen to create a membrane for healing burns due to its similarity to the structure of human skin.
• Nutraceutical Supplements: Extracting squalene from shark liver (a common bycatch) or Omega-3 from tuna offal for the healthcare industry.
• Liquid Organic Fish Fertilizer (POC): Processing fish wash water and fish blood into nitrogen-rich fertilizer to support urban organic farming.

4. Low-Carbon Processing Technology Innovation
Innovation is not only in the product, but also in the manufacturing process:

• Solar Drying System: Using solar-powered mechanical dryers for salted fish or fish crackers to replace unhygienic open-air drying.
• IoT-based Cold Chain Management: Using smart sensors to monitor temperature during distribution, thereby reducing the amount of fish spoiled (food loss) before it reaches consumers.

Next Strategic Steps
To implement this innovation, the concept of a Fisheries Techno-Park is needed, where research centers collaborate with local industries to mass-produce these innovations.

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