Food security depends not only on land resources but also on the vast potential of the oceans and inland waters. This is particularly significant for Indonesia, where around 70 percent of the country’s territory is covered by water. As food insecurity, climate change, and population growth continue to pose challenges, developing the fisheries sector offers an important opportunity to expand the supply of nutritious and sustainable “blue food.”
Blue food refers to food derived from aquatic environments, including fish, shellfish, and seaweed, harvested either from the wild or produced through aquaculture in marine and freshwater ecosystems.
Professor Jaka Widada, Dean of the UGM Faculty of Agriculture, said developing blue food is a strategic step toward strengthening Indonesia’s food security. He noted that the future of food security will depend not only on land-based agriculture but also on how the country manages its aquatic resources.
“We must also manage our aquatic resources wisely, innovatively, and sustainably. This is where science, technology, and cross-sector collaboration become key to developing solutions that deliver tangible benefits for society,” said Professor Jaka during the 23rd Annual National Seminar on Fisheries and Marine Research (SEMNASKAN-UGM XXIII), themed “Blue Foods: Potensi dan Pengelolaan Berkelanjutan Sistem Pangan Biru Berbasis Perairan Lokal” (Blue Foods: The Potential and Sustainable Management of Local Water-Based Blue Food Systems), held on Saturday (July 25) at the Harjono Danoesastro Auditorium.
UGM Vice Rector for Research, Business Development, and Partnerships, Dr. Danang Sri Hadmoko, emphasized that blue food plays an important role in strengthening national food security and improving public nutrition. With Indonesia’s population exceeding 280 million, aquatic foods are particularly important as a major source of protein.
Dr. Hadmoko also called for stronger public campaigns to encourage fish consumption. He noted that many Indonesians remain more accustomed to consuming other sources of animal protein, such as meat and eggs.
“With the support of sound policies, research, and technology, blue food can truly become one of the pillars of our national economy,” he said.
Erwin Dwiyana, Marketing Director at the Directorate General of Competitiveness Strengthening for Marine and Fisheries Products, Ministry of Marine Affairs and Fisheries, said transforming the blue food system has become increasingly important as the global population continues to grow.
The global population is projected to reach 9.66 billion by 2050, potentially increasing demand for fish protein by as much as 67 percent. At the same time, land-based food systems face growing pressures from limited agricultural land, climate change, environmental degradation, and land conversion.
For this reason, he said blue food development must address five key dimensions: availability, affordability, nutritional adequacy, food quality and safety, and sustainability. These elements are essential to building a resilient food system, from production and processing to distribution and consumption.
“The transformation of the blue food system must focus on increasing productivity, developing value-added products, strengthening cross-sector collaboration, and promoting the sustainable use of resources as the foundation for Indonesia Emas 2045,” he said.
Beyond increasing production, innovation is also needed to make blue food more accessible and appealing to consumers.
Dr. Nurfitri Ekantari, a lecturer in the UGM Department of Fisheries, presented research on incorporating microalgae and macroalgae into food products to encourage wider public acceptance of blue food.
According to Dr. Nurfitri, algae should not be viewed solely as ingredients for dietary supplements or medicinal products. Instead, we can incorporate them into everyday foods that people already enjoy, including noodles, mochi, and ice cream.
“Let us collaborate to create delicious foods because no matter how innovative our products are, they will have little impact if they are not enjoyable to eat and do not encourage people to consume them,” she said.
Strengthening Research and Collaboration
Chair of the seminar organizing committee, Dr. Susana Endah Ratnawati, said the annual seminar provides a platform for researchers to share findings in fisheries and marine science while encouraging new ideas for advancing Indonesia’s fisheries sector.
This year’s seminar featured 109 paper presenters and four non-presenting participants, along with representatives from 15 institutions and universities across Indonesia.
Through the seminar, the organizers seek to strengthen a shared commitment to developing an aquatic food system that is science-based, competitive, and sustainable.
The discussions underscored the importance of viewing aquatic resources not merely as sources of food but as part of a broader strategy to strengthen nutrition, support livelihoods, and build a more resilient food system for Indonesia’s future.
Author: Cyntia Noviana
Editor: Gusti Grehenson
Post-Editor: Priyanandaningrat
Photo: Magnific