UMK Kembangkan Teknologi Pelembutan Tulang Ikan Terubuk
UMK BANGUNKAN TEKNOLOGI PELEMBUTAN TULANG TERUBUK, TINGKAT POTENSI KOMERSIAL KOTA BHARU, 13 Jun (Bernama) – Penyelidik Universiti Malaysia Kelantan (UMK) berjaya membangunkan teknologi inovatif pelembutan tulang ikan terubuk, yang membolehkan ikan itu dimakan bersama tulangnya dengan selamat tanpa menjejaskan rasa, tekstur dan nilai pemakanan. Ketua projek, Profesor Dr. Raja Suzana Raja Kasim berkata teknologi yang dibangunkan menerusi kerjasama strategik dengan syarikat SM Q
Universiti Malaysia Kelantan (UMK) has successfully developed an innovative technology to soften the bones of the terubuk fish, making it safe and enjoyable to consume the fish whole. This breakthrough, achieved through a collaboration with SM Qlazsixco Sdn. Bhd. under the Industrial Matching Program, utilizes High-Pressure Processing combined with controlled heat treatment. The new method significantly reduces processing time and enhances production capacity, ensuring the fish retains its taste, texture, and nutritional value. The technology addresses the common challenge of terubuk fish's fine bones, improving user safety and comfort. This innovation has led to two patent filings and holds substantial potential for commercialization nationally and internationally. SM Qlazsixco Sdn. Bhd. played a crucial role in funding, product development, and accelerating the commercialization process. The company has also developed various downstream products from terubuk fish, many of which have obtained halal certification.
This innovation offers a significant advancement in food processing, potentially boosting the commercial value of terubuk fish and creating new market opportunities.
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