Bioeconomy, Bioentrepreneurship & Bioresources (Bio-ER) of Fermented Foods to Build Food & Health in Indonesia
Indah Epriliati1,2

1Department of Food Technology, Universitas Katolik Widya Mandala Surabaya, Jl. Dinoyo 42-44 Indonesia
2Indonesian Society for Functional Food and Nutraceutical (P3FNI), Prodi Ilmu & Teknologi Pangan, Universitas Bakrie, Kawasan Epicentrum Jl HR Rasuna Said Kav. C22, Jakarta, Indonesia.

corresponding author: epriliati[at]ukwms.ac.id margarethaiev[at]gmail.com

Abstract

Indonesia is the second country with high biodiversity, yet they are underutilized, less involved in food security/sovereignty even for public health management. Health is maintained through high quality and diverse food compositions either providing nutrients or bioactive phytochemicals. Hence, functional foods and nutraceuticals came up in the past decades. To build food and health simultaneously, the concept of bioeconomy goes in line with bioentrepreneurship and bioresources (Bio-ER) for fermented foods with a holistic way out. Based on epigenetic sciences and the last 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 of the human body. A review will be presented on those Bio-ER key elements that bioeconomy, supported by bioenterpreneurship for human resource capacity building and their capacity to preserve bioresources to supply both nutritious provisions and bioactive phytochemicals maintaining healthy status would decrease the economic burdens in the health management such as BPJS insurance. Selected fermented foods are recommended to be developed in the future to help Gen Z and Alpha inheriting a sustainable healthy living environments in the future.

Keywords: Bioeconomy, Bioentrepreneurship, Bioresources, Fermented Foods, Food and Health

Topic: Bioeconomy in agro-industry