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Hygiene and Sanitation of Pindang Processing in Central of Pemindangan, Bali
Get PDFFood 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
[Peer Review] Textual Metafunction in Donald Trump’s Speech “Recognizing Jerusalem as Israel’s Capital”
Get PDFNILAI-NILAI KEARIFAN LOKAL ZAMAN PRAHINDU DAN HINDU DI BALI
Get PDFPerjalanan zaman prasejarah Indonesia sejak zaman hidup berburu dan mengumpul makanan tingkat sederhana sampai kepada berakhirnya zaman berburu dan mengumpulkan makanan tingkat lanjut menghabiskan waktu yang cukup panjang. Kemudian memasuki zaman bercocok tanam dengan pola hidup menetapnya terjadi revolusi dalam kehidupan masyarakat. Perubahan yang sangat mendasar (fundamental) terjadi pada bidang mata pencaharian hidup, dalam hal pemenuhan kebutuhan pangan. Masyarakat yang awalnya mendapatkan sumber makanan dengan bergantung kepada alam (food gathering) berubah menjadi memproduksi sendiri (food producting) (Marwati, Djoened, 1984). Semua itu dapat terjadi tidak terlepas dari dukungan unsur-unsur lain yang terintegrasi menjadi satu kesatuan utuh, seperti: sistem teknologi, sistem pengetahuan, pranata sosial, sistem komunikasi (bahasa), dan tatacara (seni). Serta dalam sistem kercayaan, selain telah mengenal kepecayaan animisme, dinamisme, totemisme, tetapi juga berkembang kepercayaan terhadap pemujaan roh leluhur
Evaluating of Food Waste Handling to Use Trios Monitoring System Method of Soy Industry at Bali
Get PDFThe purpose of this paper is to analyze a series of operational systems for biofilter technology. The object of research is an area of Wastewater Treatment in the food industry Denpasar, Bali. The Trios System Monitoring Method can be analyzed in three stages of the process of pre-treatment, treatment, stabilization, and three treatments. Biology analyzes settings (giving oxygen, feeding the number of food microorganisms F/M/ ratio, speed of waste flow). The analysis shows that biofilter technology is a technology that uses physical and biological treatment, without using chemicals. Physical treatment is carried out by filtration, flotation, sedimentation. Biological treatment is carried out by regulating oxygen delivery with aeration period of 24 hours/day, microorganism feeding F/Mg/ BOD/MLSS/day ratio 0.05-0.2 with 100% proven waste flow BOD decreases by 80% pre-stage treatment. The wastewater is forwarded to the biofilter pond and given physical treatment, biological, and tricking filter in speed regulation, treatment process stage, liquid waste originating from conventional ponds is inserted into the aeration pond with aeration period of 6.0-9.0/hour. Feeding microorganisms F/Mg/BOD/day/MLSS ratio 0.2-0.5 with the waste flow 50%, BOD decreased by 85%. Feeding microorganisms F/Mg/BOD/day/MLSS ratio 0.2 - 0.5 oxygen administration with aeration period of 6.0-9.0/hour, BOD decreased by 85-90%
