Analysis of Canned Fish Product Development in Indonesia

This study aims to analyze the development of canned fish products in Indonesia by reviewing four main aspects, namely raw materials, production processes, packaging, and flavor variations. The analysis was conducted using a comparative method through direct observation in the market, indirect observation through brand social media, and literature studies from various credible and relevant scientific sources. The research subjects included two canned fish brands widely available in the domestic market, namely X and Y. The results of the analysis show differences in the application of innovation in both brands in each aspect of product development. The X brand stands out with its fancy raw material innovations, the development of local flavors such as balado and serundeng, which are typical Indonesian flavors, and the use of hermetic cans designed to make the product more practical, hygienic, and ready to cook. Meanwhile, Y focuses on diversifying fish types and lighter flavor variants to reach the export market, with high-quality packaging that has long-term durability. In terms of production, the two brands do not show significant differences. This study confirms that innovation in raw materials, production processes, packaging.