RJOAS January 2025
by Aisyah Siti, Khotimah Iin Khusnul, Rahmawati Hafni, Candra, Purnomo, Rachman Sitti Hardiyanti (Study Program of Fish Product Technology, Faculty of Fisheries and Marine, University of Lambung Mangkurat, Banjarbaru, South Borneo, Indonesia)
The fisheries product processing industry generates diverse types of waste, with this study focusing on solid waste such as fish heads, skins, bones, and viscera. The absence of detailed documentation on the quantity and types of waste produced by MSMEs in Banjarbaru City has hindered effective waste management practices. Accurate and reliable data on these aspects are essential for converting waste into value-added products, offering additional income opportunities for MSMEs. This research aims to inventory the types and quantities of waste generated by MSMEs, evaluate the composition of each waste type, propose effective waste management strategies, and develop methods to process waste into more beneficial products based on its composition. The study employed field surveys to collect data on waste production from MSMEs and laboratory analysis of waste samples. The findings reveal that 40 fisheries product-processing MSMEs in Banjarbaru generate solid waste consisting of heads, skins, bones, and viscera. The fish used in these processes include both freshwater and marine species, along with other fisheries-based materials.
Indonesia's fisheries industry generates approximately 1.77 million tons of fisheries waste annually, based on production data from 2006, with an average increase of 1.5% per year up to 2024. This growth aligns with the rising production of capture fisheries and aquaculture, as well as the expansion of Micro, Small, and Medium Enterprises (MSMEs) that utilize fish as raw materials for processed food products. These activities produce substantial amounts of waste, including fish heads, bones, scales, skins, and viscera, which, if not managed properly, pose significant environmental risks. Effective fisheries waste management has become a critical industry component in supporting the sustainability of the fisheries sector.
MSME processing fishery products in Banjarbaru City is growing rapidly and contributing to solid fishery waste which until now has not been managed well. Most of this waste is just wasted and has not been utilized to produce value-added products. Data collection on waste produced by fisheries MSMEs in Banjarbaru City is an important step to determine the amount, type and content contained in the waste. This step is needed to support better management strategies while utilizing them into useful products.
Research that focuses on data collection on fishery MSME waste in Banjarbaru City is still very limited. These limitations mean that comprehensive data regarding MSME waste is not available, such as through scientific publications, industry centers, or government reports. Publications that have been carried out focus more on the use of waste into certain products, such as gill crackers (Jumianti et al., 2021) fish flour (Ratiandi et al., 2020), fish scale collagen (Hartati & Kurniasari, 2010) and shell-based cookie from the by-product industry (Agustini et al., 2011). These data limitations indicate the need for in-depth research regarding MSME waste data collection in Banjarbaru City.
The research focuses on several problems, namely how much waste is produced by MSME processed fisheries in Banjarbaru City, the type of waste produced, the proximate, mineral and vitamin content in the waste, and how it is managed and utilized into added value products. The approach used includes primary data collection through interviews with MSME actors and laboratory analysis of waste content, as well as management approaches for effective waste management strategies.
This study aims to inventory the types and quantities of waste generated by MSMEs, analyze the composition of the waste, and propose appropriate waste management alternatives. The research is expected to provide detailed information on the types, volumes, and contents of fisheries waste from MSMEs in Banjarbaru City. The information gathered can form the foundation for government and MSME waste management policies, while also supporting the development of economically valuable waste-based products. Furthermore, the findings are anticipated to enhance MSME revenues and contribute to the overall sustainability of the fisheries industry.
The research methodology involved several stages. The first stage consisted of collecting field data through an MSME survey targeting enterprises that use fish as raw material. This included an inventory of the types of solid waste produced by each MSME. The second stage involved the identification and testing of solid waste samples to determine their proximate, vitamin, and mineral content, providing a basis for further waste management and processing.
MSME data were sourced from the Food Security, Agriculture, and Fisheries Service of Banjarbaru City. Field surveys at MSMEs were conducted using interviews and questionnaires, while solid waste inventories were carried out through direct observation. The data collected were tabulated and analyzed qualitatively and descriptively. Proximate, calorie, and mineral components of the waste were identified and compared with results from existing studies and journals to ensure accurate evaluation.
Banjarbaru City demonstrates significant potential in the fisheries sector, as evidenced by the presence of fisheries product-processing MSMEs distributed across five districts: Banjarbaru Selatan, Banjarbaru Utara, Landasan Ulin, Liang Anggang, and Cempaka. Based on data from the Banjarbaru City Food Security, Agriculture and Fisheries Service, data was obtained that there were 40 MSMEs engaged in processing fishery products. The names of these MSMEs are presented in Table 1.
Table 1 shows that the majority of MSMEs are concentrated in Banjarbaru Selatan, Banjarbaru Utara, and Landasan Ulin, collectively accounting for approximately 80% of the total fisheries processing MSMEs in the city. This distribution presents significant opportunities for economic equity while opening up potential for the development of new MSMEs across Banjarbaru City. According to Halomoan et al., (2024), this potential highlights the importance of leveraging local resources to support economic development based on natural resources, aligning with the principles of sustainable development. The presence of MSMEs not only supports the diversification of the local economy but also generates significant socio-economic impacts, such as the creation of job opportunities and increased community income (Rodhiyah, 2015). Optimally utilizing this potential enables Banjarbaru City to foster more equitable, sustainable economic growth with far-reaching benefits for the well-being of its population.
Based on survey data, 40 types of fisheries processed products are produced by MSMEs in Banjarbaru, as presented in Table 2.
The products produced by MSMEs in Banjarbaru, as shown in Table 2, demonstrate a wide variety of fisheries-based products with significant added value. Most of these products consist of processed foods, dominated by frozen ready-to-eat items, traditional preparations, and specialty snacks. These products can be categorized into several groups: ready-to-eat products, semi-processed products, traditional local products, and non-food products. This categorization illustrates how MSMEs in Banjarbaru holistically utilize fishery resources to address the demands of a wide range of markets.
Ready-to-eat products such as batagor, dimsum, otak-otak, siomay, tekwan, bakso, nugget, and sausages dominate the market due to their convenience and immediate consumability. These products are highly favored by modern consumers who prioritize ease of preparation, with the majority of MSMEs focusing on this category as part of their total production. In addition, semi-processed products like fish presto, dried fish, fish biosito, and empek-empek offer flexibility for consumers to further prepare them according to their preferences, thus appealing to a distinct market segment.
Traditional local products, including fish crackers, amplang, rengginang, sepat kriuk, crispy shrimp, and crispy seluang, represent the unique identity of Banjarbaru and hold strong cultural value. These items serve as attractions not only for local consumption but also as souvenirs for tourists. Furthermore, there is a notable non-food product, albumin, which is derived from the extraction of protein-rich fish such as snakehead fish (Channa striata). Albumin provides significant health benefits, such as aiding wound recovery and increasing albumin levels in the body, thereby extending the scope of MSME products in Banjarbaru to the health sector. This diversity of products presents substantial opportunities for the further development of MSMEs in Banjarbaru.
Field survey data indicate that MSMEs in Banjarbaru utilize 17 types of fish for processing, as detailed in Table 3.
Table 3 data indicates that the types of fish used by fishery processing MSMEs in Banjarbaru are categorized into three main groups: freshwater fish, marine fish, and others. Freshwater fish dominate with nine species, including Channa striata (snakehead fish), Anabas testudineus (climbing perch), Clarias sp. (catfish), Pangasius sp. (pangasius), Osteochilus sp. (pipih) Rasbora sp. (saluang), and Trichogaster sp. (gourami). These species are sourced from abundant local aquaculture, as reported by BPS Kalsel (2022). This abundant resource supports the production of various processed products such as crackers, nuggets, fish floss (abon), and fishballs (bakso ikan). Meanwhile, marine fish species such as Chanos chanos (milkfish), Dasyatis sp. (stingray), Rastrelliger sp. (indian mackerel), Scomberomorus sp. (mackerel), Euthynnus affinis (skipjack), and Thunnus sp. (tuna) are utilized to create value-added products, including smoked fish, fish presto, and fish sausages. Additionally, other raw materials such as Penaeus sp. (shrimp) and Loligo sp. (squid) complement the variety of products, such as dim sum and crispy shrimp, further enriching the range of processed products offered by MSMEs.
This diversity of raw materials highlights the flexibility of Banjarbaru city MSMEs in utilizing the available fisheries resources. Strategic support, including training in innovative processing techniques, supply chain efficiency, and marketing development, is essential to optimize this potential. With more efficient resource utilization, MSMEs in Banjarbaru can enhance their competitiveness, expand their markets, and create added value, contributing to the region's economic sustainability. This strengthens Banjarbaru's position as an innovative fisheries processing hub in South Kalimantan.
In addition to MSME and fish types data, field data collection also identified seven types of fishery processing waste in Banjarbaru, as detailed in Table 4.
Based on the data in Table 4, fish processing MSMEs in Banjarbaru generate various types of solid waste, with fish heads and bones being the most dominant and still viable for utilization. The waste produced by six MSMEs primarily comes from the processing of products such as fishballs (bakso ikan), fish nuggets, catfish meatballs (pentol ikan patin), fish amplang, and fish crackers. The production of items like fish nuggets and fishballs results in fish heads as the main waste, while amplang and crackers produce bone waste. Proper management of such waste holds significant potential to support economic sustainability. Waste that remains usable presents an opportunity for MSMEs to enhance production efficiency and align with the principles of a circular economy, thereby strengthening their competitiveness in both local and national markets.
The volume of waste generated by fish processing MSMEs in Banjarbaru is detailed in Table 5.
The variation in waste quantities presented in Table 5 indicates that the processing patterns and types of products produced by each MSME significantly influence the amount of waste generated. This highlights a substantial potential for more effective waste management, particularly for MSMEs with high waste volumes, such as Laura Jaya and Sari Alami.
Based on the analysis results, the proximate composition remaining in fish processing waste is presented in Table 5.
Table 5 shows that processed fish waste from MSME in Banjarbaru has potential nutritional content, such as high protein in the viscera (75.56%), calcium in the bones (14.00%), and protein and calcium content in the skin and scales. However, most of the waste management carried out by MSMEs is currently still limited to disposing of it in the trash together with other waste. This approach does not utilize the nutritional content of waste optimally, so a more structured waste management strategy is needed.
The waste management alternative that is currently being implemented involves collecting waste by the Poklahsar chairman to be stored temporarily in a freezer before being forwarded to the fisheries waste processing house. Although waste management so far has mostly only been collected by collectors to be used as duck feed. MSME in Banjarbaru has started processing waste into products such as fish ikan (Gita & Danuji, 2018; Ratiandi et al., 2020) and fish skin crackers (Purnomo & Suhanda, 2017; Siti & Purnomo, 2019).. These products can still be developed further to produce greater added value.
Fish processing waste such as heads, bones, skin and fins still contain proximate content (protein and fat), calories and minerals which have the potential to be utilized more optimally. Alternatives for developing these waste-based products can include making calcium flour from bones (Agustini et al., 2011), gelatin and collagen from fish skin and fins (Hartati & Kurniasari, 2010) antioxidants from fish skin protein (Rachman et al., 2023) as well as antioxidants from chitin and chitosan of fish scales (Putri et al., 2020). These products have wide applications in the food, cosmetics, pharmaceutical and animal feed industries.
Improved waste management can be achieved through the development of organized collection systems, the advancement of product innovation, and the adoption of modern processing technologies. This approach ensures that waste not only minimizes environmental impacts but also transforms into a valuable resource that supports the economic sustainability of MSMEs in Banjarbaru. Furthermore, it creates opportunities for product diversification, enhances revenue, and bolsters the competitiveness of MSMEs in both local and national markets.
An inventory of MSMEs utilizing fish in Banjarbaru identified 40 MSMEs, utilizing 17 types of fish. Seven types of fish processing waste were recorded, with only one waste management method and two waste processing methods identified. The identification of the contents in fish processing waste revealed that it still contains proximate components (protein and fat), calories, and minerals. Waste management to date has been limited to collection by aggregators for use as duck feed. Waste processing so far has been confined to fish meal and fish skin crackers (kerupuk rambak).
The researchers would like to express our deepest gratitude to LPPM ULM for providing research funding through DIPA Lambung Mangkurat University for Fiscal Year 2024 for the PDWM Internal program with contract number 1090.224/UN8.2/PG/2024.
Original paper, i.e. Figures, Tables, References, and Authors' Contacts available at http://rjoas.com/issue-2025-01/article_14.pdf