Hygiene and Sanitation of Pindang Processing in Central of Pemindangan, Bali

Abstract

Abstract Food and beverage hygiene is an effort to control the factors of places, equipment, people and foods that may cause health problems and food poisoning, including fish. Fish is a food that is widely consumed by the public, but on the other hand, fish experience the process of decay faster. In order to inhibit decay and increase product diversity, the villagers of Kusamba in Bali conduct a traditional fish processing, that’s called pemindangan. The raw material of pindang is usually the fishes that fall under the biological family scromboidae and that are very easy to decay due to high of protein content and environmental conditions. Pindang is a traditional product that is highly favored by the people of Bali because of its unique taste, so that hygiene and sanitation in its processing is needed to prevent the occurrence of fish poisoning. This study was a descriptive survey in order to get an description the state of the hygiene and sanitation behavior in the fish processing of central pemindangan in Bali and our effort to increase the hygiene and sanitation there. We found that some variables of hygiene and sanitation in central pemindangan of Kusamba were not eligible with the principles of hygiene and sanitation stated to the regulation of Sea Food HACCP, especially for the physical facilities and infrastructure. For the fisherman, we also found that they didn’t have good knowledge about hygiene and sanitation. Next time, we hope that there will be a comprehensive intervention related to infrastructure which will eventually affect the quality of pindang.