Background and purpose:The reoccurrence of food-borne parasitic outbreaks may be related to contamination by pathogenic strains of E.coli. As lawar (Balinese food) is a favorite of locals and tourists, there needs to be an examination into the presence of pathogenic strains of E.coli in lawar and its relation to hygiene and sanitation standards at food stalls in Kuta. Methods: Cross-sectional analytical study was conducted on 43 stalls that selling white lawar in North Kuta, Kuta and South Kuta. Observations and interviews to sellers were conducted to assess the personal hygiene practices, equipment/stall sanitation and sanitary facilities. Lawar samples were tested in the laboratory. Indicators of the food quality was the number of bacterial colonies with Total Plate Count (TPC), the presence of E.coli with fertilization techniques and the detection of E.coli virulence genes by PCR. Data were analyzed using univariate, bivariate and multivariate analysis. Results: As many as 44.2% of lawar contained bacterial colony >10 6 CFU/g; 46.5% of lawar positively contained E.coli, and 20% of those positive E.coli had the similar size band of Shiga Like Toxin Type I (SLT-I).The sellers with poor hygiene had higher risks of the presence of E.coli in the lawar compared with those having higher hygiene standards (adjusted OR=7.29; 95% CI 1.473-36.088). Conclusion: Lawar quality in Kuta was poor, as were hygiene practices and seller/stall sanitation. ABSTRAKLatar belakang dan tujuan: Kejadian luar biasa (outbreak) terkait makanan telah berulangkali terjadi pada wisatawan maupun penduduk setempat dan mungkin terkait dengan keberadaan E.coli pathogen. Karena lawar (makanan tradisional Bali) digemari penduduk setempat dan wisatawan, diperlukan studi untuk mengetahui keberadaan E.coli patogen pada lawar dan kaitannya dengan higiene sanitasi warung makan di Kuta. Metode: Penelitian cross sectional analitik dilakukan pada 43 warung yang menjual lawar putih di Kuta Utara, Kuta, dan Kuta Selatan beserta pengolahnya. Observasi dan wawancara dilakukan untuk menilai penerapan hygiene perorangan, sanitasi warung, sanitasi peralatan dan fasilitas sanitasi. Sampel lawar putih diambil dari setiap warung dan diuji di laboratorium. Indikator kualitas makanan yang diuji adalah jumlah koloni bakteri dengan Total Plate Count (TPC), keberadaan E.coli dengan teknik pemupukan dan deteksi gen virulen E.coli dengan teknik PCR. Data dianalisis secara univariat, bivariat dan multivariat. Hasil: Sebanyak 44,2% lawar memiliki jumlah koloni bakteri >10 6 CFU/gr; 46,5% lawar positif E.coli, dan 20% dari sampel yang positif E.coli menunjukkan gambaran band dengan ukuran mirip Shiga Like Toxin Type I (SLT-I). Lawar yang terkontaminasi lebih banyak di wilayah Kuta Utara. Higiene penjual yang kurang baik lebih berisiko terhadap keberadaan E.coli dibandingkan higiene penjual yang baik (adjusted OR 7,29; 95%CI: 1,088). Simpulan: Kualitas lawar di Kuta masih kurang baik dan disertai penerapan higiene sanitasi yang rendah.

The opening of Bali for foreign tourists certainly requires great preparation, due to the large number of tourism accommodations that have been closed for a long time and also the preparation of human resources considering that it has been almost 2 years not serving tourists due to the Covid-19 Pandemic. Based on this, a short training program in the form of breakfast processing training activities for tourism actors in Nusa Lembongan was carried out. This activity aims to remind and improve the skills of tourism actors, especially in the culinary field. The method used in this training session is the presentation of theories on the application of hygiene and sanitation in food processing, restaurant/restaurant CHSE, menu knowledge, cooking demonstrations, and hands-on practice from the participants. The results of the evaluation showed that the participants were enthusiastic about participating in the training and were able to practice food processing methods

Sorbet is one kind of the desserts. Based on the many new variants of sorbet, an idea emerged to make a sorbet with a new variant that has ingredients and benefits that are good for health. In this study focuses on sorbets will be made with the basic ingredients of wani fruit (Mangifera caesia) as its basic ingredient, considering that there has been no research that has processed sorbets with wani fruit (Mangifera caesia) as the base ingredient (Mangifera caesia). In addition, the use of wani fruit (Mangifera caesia) is still limited for fresh consumption, whereas wani fruit (Mangifera caesia) has the potential to be used as a processed product. The author processed the wani fruit (Mangifera caesia) into sorbet, then tested the quality (organoleptic and nutritional). Experiments and organoleptic tests of wani fruit sorbet (Mangifera caesia) were carried out at the Politeknik Pariwisata Bali Bali Tourism Polytechnic campus, and for nutrition tests were carried out at Prodia Food Health Laboratory. The organoleptic results of wani fruit sorbet (Mangifera caesia) are good in terms of taste, aroma, texture, and color, and for the its nutritional content, of wani fruit sorbet (Mangifera caesia) namely consist of 33.1%, of carbohydrates 33.1%, 0.475% of Crude Protein 0.475%, 0.330% of total ash / ash 0.330%, 0.5% of total fat / fat 0.5%, and 65.6% of  water content