Keadaan Hygiene Sanitasi Pemindangan Ikan Di Sentra Pemindangan Ikan Desa Kusamba Kecamatan Dawan Kabupaten Klungkung Tahun 2017

Abstract

Fish is one of the most useful food for life, because it provides a relatively high protein. Salted Fish Center in Kusamba have a large production of fish product but the process still traditional and has never been examinated of sanitation and hygiene condition. The purpose of this reaserch is to know sanitation and hygiene condition of salted fish such as hygiene of employees, location and building, sanitation facilities, fish processing and equipment sanitation. Type of the research is descriptive with cross sectional approach. The sample on this research is 43 block of salted fish and all employee in there. Based on hygiene of employee assessment, obtained 17 % is unqualified. Based on location and building assessment, obtained 30 % is unqualified. Based on sanitation facilities assessment, obtained 26 % is unqualified. Based on fish processing assessment, obtained 100 % is qualified. and based on equipment sanitation obtained 28 % is unqualified. The conclution is sanitation and hygiene condition of salted fish in Salted Fish Center is qualified.

The Influence of Sanitation and Hygiene Systems on The Existence of Escherichia Coli Bacteria in Products of Pindang Fish at Kusamba Centers, Klungkung, Bali

“…According to Suci and Suyasa [2], it is necessary to provide an adequate number of covered trash cans to maintain the cleanliness of the production room. Waste sorting activities at food processing sites must be carried out as early as possible at the source so that particular waste is not contaminated with dissimilar types of waste, making it easier to manage sanitation and hygiene systems [10].…”

“…The Kusamba fish processing center has a large production of pindang fish and a wide distribution. However, the incubation process is still traditional, and sanitary hygiene in the place of incubation needs to be paid more attention to [2]. Based on the results of observations at the Kusamba fish processing center, it is necessary to carry out bacteriological research to determine the quality of pindang, as well as the effect of sanitation and hygiene on the presence of E. coli bacteria in bullet tuna products at the Kusamba fish processing center, Klungkung, Bali.…”