Bioeconomy, Bioentrepreneurship, and Bioresources (Bio-ER) of Fermented Foods to Build Food and Health in Indonesia

¹ Food Technology, Faculty of Agricultural Technology, Widya Mandala Surabaya Catholic University, 60265 Jl. Dinoyo 42-44 Surabaya, Indonesia
² Indonesian Society for Functional Food and Nutraceutical Indonesia, 12920 Kawasan Epicentrum Jl. H.R. Rasuna Said Kav. C22 Jakarta, Indonesia

^* Corresponding author: epriliati@ukwms.ac.id

Abstract

Indonesia is the second rank country with a high biodiversity. Yet, the potential of biodiversities are underutilized, less involved in food security/sovereignty even for public health management. Generally, health is maintained through high quality and diverse food compositions either providing nutrients or bioactive phytochemicals, named functional foods or nutraceuticals. Meanwhile, a concept of bioeconomy, bioentrepreneurship and bioresources (Bio-ER) for fermented foods offers a holistic way out to build food and health simultaneously. Together with epigenetic sciences and the experience of pandemic covid-19, it has revealed a genetic regulation in the cells to cope the health status high where bioactive compounds in the various plants are capable of communicating with genome materials to switch -on or -off the health regulator key genes of the human body. This article is a review on fermented foods which is used to set up an example of peda fish Bio-ER system to supply both nutritious provisions and bioactive phytochemicals maintaining healthy status intended to decrease the economic burdens in the health management such as BPJS insurance. Selected fermented foods are recommended in the future reducing economic burden, e.g., peda fish trading equal to costs of preventing catastrophic disease maximum 1.5 million people benefitting functionality.