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)

Abstract

Background: Fishery products are one type of food that is very popular with the public because of
its 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 short
shelf life. However, preserving fishery products is an important challenge in the industry, due to
their susceptibility to microbial, oxidative and enzymatic damage. In recent decades, there has
been increasing interest in the development of natural preservatives as an alternative to synthetic
preservatives which often have negative impacts on the environment and human health. The use of
natural ingredients such as plant extracts has attracted attention as a greener and more
sustainable option. However, the use of natural ingredients as preservatives in the fishery
products industry does not only involve technical and economic considerations, but also
philosophical and ethical considerations. A scientific philosophical review of the use of natural
ingredients as preservatives can provide deep insight into humans' relationship with nature, the
ethics 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 as
preservatives in the fishery products industry, by combining scientific and philosophical points of
view.
Method: This research is qualitative research that uses literature study methods.
Result: The fishery products industry using natural materials as preservatives can be considered
as the application of the principle of ontology of realism. In such situations, the use of natural
ingredients as preservatives is based on the belief that the properties of natural preservatives have
reliable and unbiased properties. Epistemology in the use of natural materials as preservatives in
the fishery products industry involves understanding how knowledge is acquired, developed, and
applied in that context. Axiology in the use of natural materials as preservatives in the fishery
products industry involves consideration of ethics and moral principles associated with the use of
natural ingredients as preservatives. The use of natural ingredients as preservatives in the fishery
products industry can provide a safer, more sustainable, and ethical alternative for producers and
consumers.
Conclusion: The use of natural ingredients in preservation is the right choice, but comprehensive
and ongoing research and action is needed to ensure that the use of natural ingredients as
preservatives can meet ontological, epistemological and axiological considerations.