TINJAUAN FILSAFAT ILMU PADA PENGGUNAAN BAHAN ALAMI SEBAGAI PENGAWET DALAM INDUSTRI HASIL PERIKANAN: (On the Use of Natural Ingredients as Preservatives in the Fishery Products: A Philosophical Investigation)

Luthfiah Al Afifah (Program Studi Magister Perikanan, Fakultas Perikanan dan Kelautan, Universitas Padjadjaran, Indonesia)
Junianto Junianto (Program Studi Magister Perikanan, Fakultas Perikanan dan Kelautan, Universitas Padjadjaran, Indonesia)

Darussalam Nutrition Journal
Vol. 8 No. 01 (2024): Darussalam Nutrition Journal

Background: Fishery products are one type of food that is very popular with the public because ofits large animal protein content. In addition to these advantages, there are also disadvantages,namely fish is a product that spoils quickly / easily damaged (high perishable) and has a shortshelf life. However, preserving fishery products is an important challenge in the industry, due totheir susceptibility to microbial, oxidative and enzymatic damage. In recent decades, there hasbeen increasing interest in the development of natural preservatives as an alternative to syntheticpreservatives which often have negative impacts on the environment and human health. The use ofnatural ingredients such as plant extracts has attracted attention as a greener and moresustainable option. However, the use of natural ingredients as preservatives in the fisheryproducts industry does not only involve technical and economic considerations, but alsophilosophical and ethical considerations. A scientific philosophical review of the use of naturalingredients as preservatives can provide deep insight into humans' relationship with nature, theethics of using natural resources, and the philosophical implications of industrial practices.Objective: This study aims to provide further insight into the use of natural ingredients aspreservatives in the fishery products industry, by combining scientific and philosophical points ofview.Method: This research is qualitative research that uses literature study methods.Result: The fishery products industry using natural materials as preservatives can be consideredas the application of the principle of ontology of realism. In such situations, the use of naturalingredients as preservatives is based on the belief that the properties of natural preservatives havereliable and unbiased properties. Epistemology in the use of natural materials as preservatives inthe fishery products industry involves understanding how knowledge is acquired, developed, andapplied in that context. Axiology in the use of natural materials as preservatives in the fisheryproducts industry involves consideration of ethics and moral principles associated with the use ofnatural ingredients as preservatives. The use of natural ingredients as preservatives in the fisheryproducts industry can provide a safer, more sustainable, and ethical alternative for producers andconsumers.Conclusion: The use of natural ingredients in preservation is the right choice, but comprehensiveand ongoing research and action is needed to ensure that the use of natural ingredients aspreservatives can meet ontological, epistemological and axiological considerations.