Jembrana – Pedetan, a type of dried fish food with traditional Balinese spices that is processed by the people in Jembrana Regency, Bali Province.
'Pedetan' is made from lemuru fish which is widely produced in the coastal areas of Jembrana district [1], is one of the superior products of the Jembrana region, because it is a traditional food typical of Jembrana. Unfortunately, pedetan generally still has a short shelf life. This is due to contamination by Aspergillus sp. fungus. "Traditional fishery product technology is characterized by a less than favorable picture, namely traditional products are processed with low levels of sanitation and hygiene, using raw materials with low levels of quality or freshness, food safety is not guaranteed, the technology used is passed down from generation to generation," said the Head of the Community Service Team, Faculty of Agriculture, Warmadewa University, Dr. Ni Made Ayu Suardani Singapurwa, STP., MSi. Suardani said this while providing assistance to the Mina Sari Sejahtera Group, Perancak-Jembrana Village in Jembrana on Sunday (20/6). According to her, traditional fish processing has very complex problems and is more based on concepts that are inherited from generation to generation. The diverse processing of fishery products in each village creates its own characteristics for the producing village. "This condition affects the existence of different food quality and safety.
Therefore, the products produced are not uniform quantitatively or qualitatively, with varying durability so that it is difficult to standardize," explained Ayu Suardani when accompanied by other team members, namely Ir. I Putu Candra, MP, Ir. I Nyoman Rudianta, M.Agb and Ir. Ni Komang Armaeni, ST., MT. Ayu Suardani added that giving the right seasoning and good processing methods will be able to prevent the product from damage caused by fungi. In addition, it is also necessary to implement the basic feasibility of GMP (Good Manufacturing Practice) or CPMB (Good Food Production Methods) and SSOP (Sanitation Standard Operating Procedures) in order to produce quality and safe lemuru fish 'pedetan'. In order to overcome the problems faced by the Mina Sari Sejahtera Group, during the coaching, assistance was also provided for processing equipment in the form of several large pans and basins for processing pindang and pedetan. The group was also given knowledge of sanitation hygiene in processing, with the use of aprons, gloves, masks and head coverings during product processing, as well as maintaining environmental cleanliness. The Head of Mina Sari Sejahtera Group, Ni Wayan Darwati admitted that she had been hoping for training in processing and preserving fishery products with good sanitation and hygiene.
"Fishery products have been produced and marketed by the group, but not intensively, because the group has not received knowledge in the field of entrepreneurship, so that they experience obstacles in managing production and marketing which are obstacles to being able to enter a wider market," said Darwati. He admitted that the processing place for scanning and making calves is still very simple. The processing floor is still a dirt floor, the building walls still use bamboo and the roof is still an asbestos roof. There are several fishery product processing groups in Jembrana Regency, one of which is in Perancak Village. The Mina Sari Sejahtera fish processing group in Perancak Village, Perancak District, Jembrana Regency was formed in 2019 with 10 members. This group produces an average of 25-50 kg of raw fish per day, with a turnover of IDR 250,000 - IDR 500,000 per day.
