Two students from the Department of Food and Agricultural Product Technology (TPHP) earned Second Place at NAFTEC 1 (National Fishery Technology Competition), an academic competition organized by the Student Association of Fishery Product Technology (HMJ THP), Faculty of Fisheries and Marine Science, Universitas Riau (FPK UNRI).
In the competition, Hasna Lutfia and Sherly Agustin Primadhani (TPHP Class of 2025) developed a scientific paper entitled “The Application of Zero Waste Processing in the Pangasius Industry: Innovation in Powdered Broth from Fish Bone and Head By-products.”, the study was grounded in the reality of Indonesia’s high pangasius production, which has contributed to the rapid growth of the fish fillet industry. Behind this processing activity lies a substantial amount of waste, particularly fish bones and heads, which has yet to be optimally utilized.
“After reviewing various scientific journals, we found that pangasius fish bones and heads still contain valuable nutritional components that can be further processed, one of which is into powdered broth,” said Hasna. This idea adopts a zero waste processing approach, aligning with efforts to reduce waste and promote sustainable resource utilization.
NAFTEC 1 was conducted through multiple stages, beginning with the submission and selection of scientific papers, followed by a final presentation before a panel of judges. For Hasna and Sherly, advancing to the top three was a meaningful academic experience, especially as this competition marked their first participation in a scientific writing contest as university students. “As first-year students, feeling nervous and anxious was inevitable, particularly when presenting our ideas before the judges,” they shared.
This journey ultimately led Hasna and Sherly to secure Second Place at NAFTEC 1. Looking ahead, they hope that their idea of utilizing pangasius fish bone and head waste can be further developed and contribute tangible solutions to environmental challenges. Beyond the competition itself, the work is expected to address sustainability issues in the food sector while inspiring other students to continue innovating through rigorous and impactful scientific approaches.
Writer: Firstnandita K
