Aquatic Products as Functional Food Sources

The per capita consumption of fish has been continuously increasing over the past five years. Statistical data from the Ministry of Marine Affairs and Fisheries of the Republic of Indonesia (2014) indicates that fish consumption between 2009 and 2013 saw an increase from 29.08 kg per capita to 35.14 kg per capita, representing a growth of 20.83%. In the year 2010, the cumulative volume of captured fisheries production reached 5,384,418 tons and witnessed significant growth until 2013, culminating in a total of 5,863,170 tons. This growth potential corresponds directly to the potential yield of generated by-products (Rohmah et al., 2015). Fishery by-products consist of bones, skin, fins, heads, scales, and internal organs. Fishery byproducts represent one of the greatest challenges in the fish processing industry (Atma, 2016). Improper management of these by-products can lead to environmental issues, especially when the organic content in fish processing waste becomes a nutrient source for microbial growth (Syahrul and Dewita, 2016). Fishery by-products have significant economic value when handled properly. These byproducts still contain relatively high levels of protein and amino acids. Generally, fish waste contains various elements such as nitrogen, potassium, phosphorus, and others that contribute to the composition of fats and proteins. Based on this analysis, fishery by-products have the potential to be developed into fish protein hydrolysate products (Utomo et al., 2014). Transforming fishery by-products into products such as fish protein hydrolysates can reduce environmental pollution and enhance the value of fisheries products (Atma, 2016).

Number of Pages : 84

ISBN   : 978-621-96812-6-1

Published : 14 November 2023