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Submitted
April 28, 2025
Accepted
June 18, 2025
Published
June 24, 2025
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Abstract
Sanitation hygiene implementation actions must be applied to food processing groups to produce quality products that meet food safety. The purpose of this activity is that the UPI Ikbal Family group can use personal protective equipment and wash their hands as a form of implementing sanitation hygiene during the processing of smoked fish into fish floss. The method of this activity is divided into 2, namely counseling on the importance of using PPE and washing hands, and the practice of processing smoked tuna fish floss. The results showed that all participants used PPE from the beginning to the end of the activity. In the practice of processing smoked tuna fish floss, participants continued to use PPE, and the PPE that was changed every 2 hours was masks and gloves. The conclusion from the implementation of this activity is that the program can provide increased awareness among participants in using simple personal protective equipment (PPE) and implementing proper hand washing before and during the processing of smoked tuna fish floss. So it is hoped that the habit of using PPE and washing hands is not only carried out during the implementation of the activity, but can be applied by the UPI Ikbal Family when producing smoked fish or other smoked fish diversification products. Participants were very enthusiastic and patient in following the smoked tuna floss processing practice activities, which were carried out from morning to night.
Keywords
Abon Ikan;
Ikan Asap;
Sanitasi-Hygiene;
Tahap Mencuci Tangan.
Article Details
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Copyright (c) 2025 Kristina Haryati
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How to Cite
Haryati, K. (2025). PENERAPAN SANITASI HYGIENE PADA PENGOLAHAN ABON IKAN TUNA ASAP DI UPI IKBAL FAMILY JAYAPURA. Indonesian Journal of Community Empowerment and Service (ICOMES), 5(1), 21–25. https://doi.org/10.33369/icomes.v5i1.41372
References
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Husen, A. (2018). Pengolahan Ikan Cakalang Asap (Katsuwonus pelamis) Dengan Penilaian Organoleptik. Techno: Jurnal Penelitian, 7(2), 165. https://doi.org/10.33387/tk.v7i2.667
Matrutty, T. E. A. A., Rieuwpassa, F., Tapotubun, A. M., Nanlohy, H., & Tapotubun, E. J. (2023). Product profile and traditional dried anchovy business from Selayar Village Southeast Maluku. IOP Conference Series: Earth and Environmental Science, 1207(1). https://doi.org/10.1088/1755-1315/1207/1/012009
Ohorella, R., Sulaeman, Y., Hardianto, T., Soghirun, M., & Wulandari, N. (2022). Analisa Keuntungan dan Kelayakan Usaha Pengolahan Ikan Asap di Kabupaten Bone Sulawesi Selatan Penelitian ini berlokasi di Kecamatan Tanete Riattang Timur Kabupaten Bone Sulawesi. Journal on Education, 04(04), 1724–1730.
Rahmawati, S., & Ode Huli, L. (2023). UJI ORGANOLEPTIK DAN KIMIA IKAN PARI (Dasyatis sp.) ASAP YANG DIASAP MENGGUNAKAN PELEPAH SAWIT DAN TONGKOL JAGUNG Organoleptic and Chemical Tests of Smoked Stingray (Dasyatis Sp) Smoked Using Palm Fronds and Corn Cobs. J. Fish Protech, 2023(1), 63–70.
Riani, M. U. (2023). Analisis Kelayakan Usaha Pembuatan Abon Ikan Patin dan Gabus Di CV. Cashiela. Fish Scientiae, 13(4), 105–120.
Santoso, S. L., Narwati, & Sari, E. (2020). ANALISIS SWOT PENGOLAHAN MAKANAN PADA KATERING DI KECAMATAN SIMOKERTO TAHUN 2019. GEMA Lingkungan Kesehatan, 18(2), 84–90. https://www.academia.edu/106122829/Analisis_SWOT_Pengolahan_Makanan_Pada_Katering_di_Kecamatan_Simokerto_Surabaya_Tahun_2019
Sartika, D., Akhyar, G., & Julita, S. (2024). Sensory Characteristics of Sheredded Spiced Fish Formulations With Different Processing Treatments. Aquasains, 12(2), 1474. https://doi.org/10.23960/aqs.v12i2.p1474-1483
Setiawati, I. T., & Ningsih, S. (2018). Manajemen Usaha Pengolahan Abon Ikan Lele (Clarias gariepinus) di P2MKP. Jurnal Penyuluhan Perikanan Dan Kelautan, 12(2), 95–110.
Sumadewi, N. L. U., & Puspaningrum, D. H. D. (2022). Pelatihan Pembuatan Bakso Ikan Tuna Pada Kelompok Amertha Segara Tanjong Benoa. Seminar Nasional Aplikasi Iptek (SINAPTEK), 5, 235–238.
Wahyuni, S., Ukthy, N., Akbardiansyah, & Fitriani. (2023). Analisis Perubahan Nilai Gizi Selama Proses Pembuatan Abon Ikan Tuna (Thunus sp) di Koperasi Aceh Food Jelly. J. Fish Protech, 6(2), 92–97.
Zaenab, Z., Sahani, W., & Mutiara, M. (2024). Kondisi Sanltasi Tempat Penggilingan Daging Dan Kualitas Bakteriologis Daging Bakso Di Pasar Pabaeng-Baeng Kota Makassar. Media Kesehatan Politeknik Kesehatan Makassar, 19(1), 96–105. https://doi.org/10.32382/medkes.v19i1.566
References
Husen, A. (2018). Pengolahan Ikan Cakalang Asap (Katsuwonus pelamis) Dengan Penilaian Organoleptik. Techno: Jurnal Penelitian, 7(2), 165. https://doi.org/10.33387/tk.v7i2.667
Matrutty, T. E. A. A., Rieuwpassa, F., Tapotubun, A. M., Nanlohy, H., & Tapotubun, E. J. (2023). Product profile and traditional dried anchovy business from Selayar Village Southeast Maluku. IOP Conference Series: Earth and Environmental Science, 1207(1). https://doi.org/10.1088/1755-1315/1207/1/012009
Ohorella, R., Sulaeman, Y., Hardianto, T., Soghirun, M., & Wulandari, N. (2022). Analisa Keuntungan dan Kelayakan Usaha Pengolahan Ikan Asap di Kabupaten Bone Sulawesi Selatan Penelitian ini berlokasi di Kecamatan Tanete Riattang Timur Kabupaten Bone Sulawesi. Journal on Education, 04(04), 1724–1730.
Rahmawati, S., & Ode Huli, L. (2023). UJI ORGANOLEPTIK DAN KIMIA IKAN PARI (Dasyatis sp.) ASAP YANG DIASAP MENGGUNAKAN PELEPAH SAWIT DAN TONGKOL JAGUNG Organoleptic and Chemical Tests of Smoked Stingray (Dasyatis Sp) Smoked Using Palm Fronds and Corn Cobs. J. Fish Protech, 2023(1), 63–70.
Riani, M. U. (2023). Analisis Kelayakan Usaha Pembuatan Abon Ikan Patin dan Gabus Di CV. Cashiela. Fish Scientiae, 13(4), 105–120.
Santoso, S. L., Narwati, & Sari, E. (2020). ANALISIS SWOT PENGOLAHAN MAKANAN PADA KATERING DI KECAMATAN SIMOKERTO TAHUN 2019. GEMA Lingkungan Kesehatan, 18(2), 84–90. https://www.academia.edu/106122829/Analisis_SWOT_Pengolahan_Makanan_Pada_Katering_di_Kecamatan_Simokerto_Surabaya_Tahun_2019
Sartika, D., Akhyar, G., & Julita, S. (2024). Sensory Characteristics of Sheredded Spiced Fish Formulations With Different Processing Treatments. Aquasains, 12(2), 1474. https://doi.org/10.23960/aqs.v12i2.p1474-1483
Setiawati, I. T., & Ningsih, S. (2018). Manajemen Usaha Pengolahan Abon Ikan Lele (Clarias gariepinus) di P2MKP. Jurnal Penyuluhan Perikanan Dan Kelautan, 12(2), 95–110.
Sumadewi, N. L. U., & Puspaningrum, D. H. D. (2022). Pelatihan Pembuatan Bakso Ikan Tuna Pada Kelompok Amertha Segara Tanjong Benoa. Seminar Nasional Aplikasi Iptek (SINAPTEK), 5, 235–238.
Wahyuni, S., Ukthy, N., Akbardiansyah, & Fitriani. (2023). Analisis Perubahan Nilai Gizi Selama Proses Pembuatan Abon Ikan Tuna (Thunus sp) di Koperasi Aceh Food Jelly. J. Fish Protech, 6(2), 92–97.
Zaenab, Z., Sahani, W., & Mutiara, M. (2024). Kondisi Sanltasi Tempat Penggilingan Daging Dan Kualitas Bakteriologis Daging Bakso Di Pasar Pabaeng-Baeng Kota Makassar. Media Kesehatan Politeknik Kesehatan Makassar, 19(1), 96–105. https://doi.org/10.32382/medkes.v19i1.566
Matrutty, T. E. A. A., Rieuwpassa, F., Tapotubun, A. M., Nanlohy, H., & Tapotubun, E. J. (2023). Product profile and traditional dried anchovy business from Selayar Village Southeast Maluku. IOP Conference Series: Earth and Environmental Science, 1207(1). https://doi.org/10.1088/1755-1315/1207/1/012009
Ohorella, R., Sulaeman, Y., Hardianto, T., Soghirun, M., & Wulandari, N. (2022). Analisa Keuntungan dan Kelayakan Usaha Pengolahan Ikan Asap di Kabupaten Bone Sulawesi Selatan Penelitian ini berlokasi di Kecamatan Tanete Riattang Timur Kabupaten Bone Sulawesi. Journal on Education, 04(04), 1724–1730.
Rahmawati, S., & Ode Huli, L. (2023). UJI ORGANOLEPTIK DAN KIMIA IKAN PARI (Dasyatis sp.) ASAP YANG DIASAP MENGGUNAKAN PELEPAH SAWIT DAN TONGKOL JAGUNG Organoleptic and Chemical Tests of Smoked Stingray (Dasyatis Sp) Smoked Using Palm Fronds and Corn Cobs. J. Fish Protech, 2023(1), 63–70.
Riani, M. U. (2023). Analisis Kelayakan Usaha Pembuatan Abon Ikan Patin dan Gabus Di CV. Cashiela. Fish Scientiae, 13(4), 105–120.
Santoso, S. L., Narwati, & Sari, E. (2020). ANALISIS SWOT PENGOLAHAN MAKANAN PADA KATERING DI KECAMATAN SIMOKERTO TAHUN 2019. GEMA Lingkungan Kesehatan, 18(2), 84–90. https://www.academia.edu/106122829/Analisis_SWOT_Pengolahan_Makanan_Pada_Katering_di_Kecamatan_Simokerto_Surabaya_Tahun_2019
Sartika, D., Akhyar, G., & Julita, S. (2024). Sensory Characteristics of Sheredded Spiced Fish Formulations With Different Processing Treatments. Aquasains, 12(2), 1474. https://doi.org/10.23960/aqs.v12i2.p1474-1483
Setiawati, I. T., & Ningsih, S. (2018). Manajemen Usaha Pengolahan Abon Ikan Lele (Clarias gariepinus) di P2MKP. Jurnal Penyuluhan Perikanan Dan Kelautan, 12(2), 95–110.
Sumadewi, N. L. U., & Puspaningrum, D. H. D. (2022). Pelatihan Pembuatan Bakso Ikan Tuna Pada Kelompok Amertha Segara Tanjong Benoa. Seminar Nasional Aplikasi Iptek (SINAPTEK), 5, 235–238.
Wahyuni, S., Ukthy, N., Akbardiansyah, & Fitriani. (2023). Analisis Perubahan Nilai Gizi Selama Proses Pembuatan Abon Ikan Tuna (Thunus sp) di Koperasi Aceh Food Jelly. J. Fish Protech, 6(2), 92–97.
Zaenab, Z., Sahani, W., & Mutiara, M. (2024). Kondisi Sanltasi Tempat Penggilingan Daging Dan Kualitas Bakteriologis Daging Bakso Di Pasar Pabaeng-Baeng Kota Makassar. Media Kesehatan Politeknik Kesehatan Makassar, 19(1), 96–105. https://doi.org/10.32382/medkes.v19i1.566