Study on Halfbeak Fish Hemirhamphus sp. Smoking Through Sanitation and Hygiene Approach in Sambiki Baru Village, East Morotai District, North Maluccas Province

Abstract

Fish Smoking is a way of processing to keep the fish durability when it comes to the consumers. The utilization of sea food is still done through traditional process. Modern processing needs some requirements that are difficult to meet by small and medium scaled fishery businessmen. The problem of traditional processing is sanitation and hygienic. Based on this reason, a study on was done on smoking process of halfbeak fish Hemirhamphus sp. in Sambiki Baru village, east Morotai district by using sanitation and hygienic approaches. Results showed that the acceptance of raw materials was not landed in the appropriate place of fish rather than on the coast near the smoking house. Halfbeak fish Hemirhamphus sp. as raw material were not put in the cool box with ice to maintain the fish quality. The process of carrying raw materials was still opened to air so that it was potential to contamination. The landed catch is first washed in sea water. The process of clipping and binding of the raw materials up to the curing process was done in open space at the sandy and dusty floor and many insects, such as flies, that inhibits the sanitation and the hygiene of the raw materials. Results exhibited that the workers did not use footwear, gloves and head cover. There were also workers who work while smoking. This study concluded that halfbeak fish smoking in Sambiki Baru village did not meet the standard of sanitation and hygiene.