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.

Purpose: The purpose of this study was to determine the ways and objectives of the use of turmeric by Balinese, as well as the phytochemical content and antioxidant capacity of turmeric extract which is traditionally processed in Bali. Research methods: The method and purpose of utilizing turmeric were obtained through observation and interviews with 900 Balinese respondents. Quantitative phytochemical tests include starch, protein, flavonoid, tannin, phenol and vitamin C levels and qualitatively for the presence of triterpenes, steroids, alkaloids, and saponins. Antioxidant capacity was measured using the DPPH method. Findings: Through this research, we found there were only 36.8% of respondents had ever used turmeric as a traditional medicine. Utilization of turmeric was mostly in the form of loloh or traditional drinks. Phytochemical test results showed turmeric extract had 67.38% starch, 3.42% protein, 2709.39 mg/100 gr flavonoids, tannins 291.64 mg/100gr, phenol 1584.04 mg/100 gr, and vitamin C 0.06 mg/100gr. Qualitatively, turmeric extract contained triterpenes, alkaloids, and saponins, but did not contain steroids. The antioxidant capacity of turmeric extract was 70.9 mg/L GAEAC. Implications: Turmeric extract is a traditional medicine made from nature that is most commonly used by Balinese and very potential to be developed as an antibacterial, antioxidant, anti-inflammatory, or other benefits that still need further investigation.

Kusamba Village is one of the largest pemindangan centers on the island of Bali where located in Dawan District, Klungkung Regency. They carry out a very traditional scanning process with very simple facilities and infrastructure, such as storing fresh fishes left on the dirty floor, equipment for boiling from used drums. In the salting process, they use brown and dirty salt, and use water from well water that close to the sewer. The boiling process is carried out repeatedly for several times, until the fish as raw material runs out. Waste drainage is filled with garbage and smell bad. We carried out community service activities with the priority of improving hygiene and sanitation to improve the quality of pindang. We gave direct training and demonstration plot of pindang processing followed by an evaluation one month later. We expected that this community service will be implemented sustainably in Kusamba.

Desa Kedonganan Kabupaten Badung Bali merupakan salah satu tempat pendaratan dan pemasaran ikan segar, serta tempat kuliner berupa café-café berbasis ikan. Aktivitas masyarakat di Desa Kedonganan Bali berada dibawah Koperasi Unit Desa (KUD) Mina Segara yang dikelola oleh Desa Adat Kedonganan. Para nelayan lokal, maupun nelayan luar dari wilayah Banyuangi melakukan pendaratan ikan di pantai kedonganan Bali. Aktivitas tersebut di atas dinikmati oleh wisatawan lokal, maupun mancanegara sebagai daerah tujuan wisata. Tujuan Pkm adalah untuk meningkatkan kualitas ikan segar yang dipasarkan, agar para konsumen merasa aman untuk mengkonsumsi. Pelaksanaan PKm meliputi sosialisasi serta kesepakatan dengan mitra. Pemberian penyuluhan dengan simulasi penanganan ikan segar. Pemberian pelatihan peranan dan pemakaian APD di era new normal, yang diikuti penyerahan bantuan steroform, masker, serta apron. Monitoring dan evaluasi telah dilakukan, namun keterbatasan pendanaan untuk mengganti sarana masih menjadi kendala untuk memperoleh mutu ikan segar, sehingga diperlukan pemahaman secara kontiniu untuk dapat merubah mainset para pedagang ikan menuju daerah ekowisata, pendaratan ikan, pemasaran dan kuliner berbasis ikan .

This an comparative experimental study that compares the quality of pindang cob packed with vacuum and non-vacuum at the shelf life of 0, 2, 7, 14, and 28 days at room temperature (30-33oC). The processing of fishery products plays an important role in post-harvest activities considering fishery products are perishable goods. Vacuum packaging technique is currently a packaging technique that is currently popular among the public. The purpose of this study was to determine the effect of vacuum packaging techniques on the quality and shelf life of pindang cobs (Auxis tharzad, Lac). The parameters evaluated included chemical parameters, namely moisture content, salt content, histamine levels, total volatile bases levels, and trimethylamine levels; microbiological parameters such as the number of bacteria, the number of coliforms, and the number of Escherichia coli; and organoleptic parameters including appearance, smell and texture. Based on the results of the research, the quality of the storage capacity of frigate mackerel which is vacuum packed at room temperature storage of 30-33oC, can only be stored < 7 days and there is a significant difference in quality and shelf life between vacuum packed and non-vacuum packed frigate mackerel.