Transformation of Local Fish through Fermentation Technology for the Development of Functional Foods

Abstract

Local fish resources in Indonesia possess significant nutritional potential; however, their utilization remains largely limited to fresh or conventionally processed products with low added value. Fermentation technology offers a promising approach to transform local fish into functional foods with enhanced nutritional, health, and economic value. This study aims to analyze the role of fermentation technology in developing functional food products from local fish, focusing on nutritional enhancement, food safety, economic potential, and environmental sustainability. The research employed a qualitative method using a literature review approach, synthesizing data from peer-reviewed journals, academic books, and reputable scientific databases related to fish fermentation, functional foods, and food biotechnology. The findings indicate that fermentation improves protein digestibility, generates bioactive peptides, enhances antioxidant activity, and increases the presence of beneficial microorganisms such as lactic acid bacteria. Controlled fermentation using selected starter cultures was found to improve product safety by reducing biogenic amine formation while ensuring consistent quality. In addition, fermentation contributes to waste reduction and supports the circular bioeconomy by valorizing underutilized fish species and by-products. Overall, fermentation technology enables the sustainable transformation of local fish into high-value functional foods that integrate local wisdom with modern food biotechnology.