BRIN Reveals Eel’s Nutritional Value; Cilacap Factory Has Been Using It Since 2018

CILACAP — Researchers from the National Research and Innovation Agency (BRIN) and several universities have recently revealed the nutritional richness of eel. A herbal medicine factory in the remote area of Kroya, Cilacap Regency, Central Java, had already recognised its potential.

Almost a decade ago, the fish—said to contain more omega-3 than salmon—was selected as an ingredient for Gizidat, a children’s honey product. The decision did not stem from complex laboratory research. Instead, it was a long-standing local story about the fish that piqued the curiosity of Tatang Mulyadi, founder of CV Bumi Wijaya.

Rather than believing the myths circulating in his village, Tatang set out to find out about the nutritional content of the fish, which resembles an eel. His research led to eel becoming one of the ingredients in the Gizidat formula, alongside forest honey and temulawak, or Javanese turmeric.

APJ Bumi Wijaya Muji Widodo said eel was chosen because its nutritional composition extends beyond protein and fat. “The three main components in eel are protein, fat and micronutrients,” Muji said in a press release in Jakarta on Thursday (15 October 2026).

Muji said the presence of micronutrients was one of the advantages considered in selecting the raw material. “Micronutrients include vitamins and other things, such as vitamins A and D,” he said.