Dr.Sc. Asep Awaludin Prihanto, S.Pi., M.P was inaugurated as a professor in the field of Biotechnology of Fisheries Products and Marine Sciences, Saturday (13/08/2022), in Samantha Krida building, Universitas Brawijaya (UB). He is the 15th active professor from the Faculty of Fisheries and Marine Sciences (FPIK), and the 171st active professor at UB, and the 299th of all professors that UB has produced.
In his speech, he offered a Model for Improvement of Traditional Fishery Fermentation Products with Comprehensive-Product Improvement Utilizing Biotechnology Science.
He conveyed that fishery products consumed by Indonesian people are still dominated by traditional fishery products. To maintain product quality, several preservation methods have been developed. Fermentation is the most widely used preservation method in addition to other methods such as freezing, salting and smoking. Fermentation is a method of preserving fish meat that is cheap, easy and energy efficient.
Traditional fishery fermented products in Indonesia that are most widely consumed are bekasam, bekasang, , budu, cincaluk, jambal roti, peda, picungan, pudu, rusip, tukai, and fish sauce, and shrimp paste.
The traditional processing of fishery products still causes some problems.
In general, there are several weaknesses of traditional fermented products, namely: There are no processing standards, low processing sanitation and hygiene, fluctuating and unstable quality, product safety is not guaranteed, and the value of health benefits is still not optimized.
The approach to improving fishery fermented products is generally still done partially and does not involve a biotechnology approach.
Several approaches that have been carried out by previous researchers are only limited to process improvement, nutritional improvement of fish fermented products, and improvement of functional potential. However, all of this only partially solves the problem of fermented products and is not integrated in dealing with product weaknesses.
The Comprehensive-Product Improvement model to improve the quality of traditional product that utilizes a biotechnology approach through genetic engineering techniques, Next Generation Sequenching and the application of a bacterial consortium starter, is proven to be able to maximize the quality of traditional fishery fermented products (shrimp paste).
The advantage of this proposed model is the integration of four important factors, namely process improvement, nutrition improvement, quality improvement and improvement of the functional value of product health by using a biotechnology approach.
In this Conception of process improvement should involve determining the strains of identified species, setting production process standards and improving the process environment. Meanwhile, nutritional improvement must be carried out completely by considering the results of the improvement in the form of increased proximate nutrition, decreased anti-nutrients (phytate, tannins, etc.), and increased metabolites. Improving the quality of fermented products must consider factors such as physicochemical characteristics, organoleptic characteristics, safety, packaging form and has followed the developing certification. Meanwhile, the improvement of the functional health value is to pay attention to the health potential as previously studied, namely as an antioxidant, anticancer, antihypertensive, anti-cholesterol, antidiabetic, antiallergic, anti-gastrointestinal disorder, and anticardiovascular. [Irene/ Humas UB/ Trans. Iir]
