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This study aims to measure the implementation of environmental health management with statistic descriptive of qualitative that analyzes the Implementation of Environmental Health Culture Management at the Daruttakwien Bekasi Islamic Boarding School. The research sample consisted of 39 daily managers who lived at the Daruttakwien Bekasi Islamic boarding school. using the total sampling illustration method. Information was collected using a Likert scale questionnaire. The research results from each dimension of environmental health culture show an average value of 43.62 (87%) in the personal dimension in the very good category, from the behavioral dimension it displays an average value of 39.36 (79%) in the good category, in the organizational dimension a value is obtained. an average of 40.21 (80%) was categorized as good. With respect to the human component of the teamwork evaluation, the K3 parts of the K3 management assessment for environmental health culture implementation yielded very excellent findings (528), as did the training assessment (160), and the assessment from reporting (160). (502), the work environment Islamic boarding school administrators received a very good category (511). In the behavioral dimension, the compliance aspect received a fairly good category (775), the aspect of using cleaning equipment received a score in the quite good category (447), and the communication aspect received a very good category (313). In the organizational dimension, the regulatory aspect received a good category (787), leadership received a good category (631), risk received a fairly good category (150) under the excellent heading. Based on data collected from three different angles, it was determined that Daruttakwien Bekasi Islamic Boarding School exhibited an environmental health culture level 1 (emerging) application of environmental health management. This was supported by a total score of 1.01. It is hoped that the results of this research can be used as dat

Crispy fried soft-shelled crab products are soft-shelled crabs that are coated with flour and then fried and dried until crispy. The type and formulation of flour used greatly influences the level of crispiness of crispy products. This research aims to determine the best flour formulation as a result of optimization for crispy fried soft-shelled crab products. The research method employed was the mixture design and de Garmo methods. The test parameters in this study were the hedonic sensory evaluation by 10 trained panelists, the significant difference test, and the productivity test which were carried out in 3 replicates. The results showed that optimization of flour formulations could improve the sensory quality of crispy fried soft-shelled crab products. The flour optimization treatment had a significant effect on the parameters of appearance, texture, crispiness and overall acceptability (p-value <0.05), while the optimization treatment did not have a significant effect on the parameters of taste, smell and color ((p-value> 0.05 The best optimized flour formulation for crispy fried soft shell crab products has a composition of 72.5% wheat flour, 10% rice flour and 17.5% cornstarch with a productivity value of 0.86

Several coastal areas in Indonesia have industrial areas for smoking fish, which are mostly home-based industries. One of which is the Fish Processing Unit (FPU) named Si Pujuk Farm in Padang, West Sumatra Province. The feasibility of fish processing becomes a guarantee that an FPU has applied the proper principles of fish handling and processing. This study aims to determine the level of readiness of the aforementioned FPU to earn the Fish Processing Feasibility Certification (FPFC). The feasibility of the factory was analyzed through a survey method and analyzed descriptively qualitatively. Gap analysis applied retrieved a weighted value of certification readiness level of 68.88 %. This evaluation suggests information that FPU Si Pujuk Farm does not meet the requirements for FPFC.

Ecological and social processes of the Spermonde Archipelago, South Sulawesi, Indonesia, have been intensively studied during the Science for the Protection of Indonesian Coastal Ecosystems (SPICE) program. The archipelago is of specific interest to better understand how intensive exploitation of marine resources results in the degradation of reef systems. The projects specifically targeted (1) ecological processes in coral reefs, (2) genetic structure of populations, and (3) social–ecological dynamics relating to resource use, social networks, and governance structures. A modeling component emphasized (4) the integration of different ecological, social, and environmental components. Results indicated that reef resources in the Spermonde Archipelago are intensively exploited and further stressed by pollution effluents from hinterland processes. The lack of alternative livelihoods perpetuates dependencies within the patron–client system of the artisanal fisheries and supports high exploitation and also destructive resource uses. Greater inclusion of local stakeholders in the governance may result in better conservation practices, sustainable resource use, and improved livelihoods for the people. Abstrak Selama proyek SPICE, aspek ekologis dan sosial di perairan Kepulauan Spermonde, Sulawesi Selatan, Indonesia, dipelajari secara intensif. Kepulauan dan perairan ini mengundang banyak perhatian untuk lebih memahami bagaimana tingkat pemanfaatan sumber daya laut yang intensif berakibat pada degradasi sistem terumbu karang. Kerangka kerja proyek penelitian SPICE, secara khusus, menargetkan kajian-kajian mengenai (a) proses ekologis dalam sistem terumbu karang, (b) struktur genetik populasi untuk menentukan konektifitasnya, dan (c) dinamika sosial-ekologi yang berkaitan dengan penggunaan sumber daya, jejaring sosial dan struktur tata kelola. Komponen pemodelan juga dimasukkan kedalam kajian mengenai (d) integrasi berbagai komponen ekologi, sosial dan lingkungan da

Fish oil has been proved to have health benefits for humans, but the utilization of fish oil for human consumption is very limited. A survey of 19 Indonesian fish oil producers showed that fish oil was produced from fish meal processing and fish canning. Most Indonesian fish oils, especially fish meal oil, were chemically, physically and organoleptically unacceptable. But, as they contain high levels of omega-3 fatty acids, a refining process was required to improve the quality making the oil acceptable for human consumption. The resin refining process, a no heat process, was used to refine the crude oil. Fish oil-resin volume ratio affected the refined fish oil quality and ratio 1:1 was recommended. The refined oil quality could be further improved by multiple refmings, and this method was successfully applied to Indonesian fish meal oil having a strong undesirable odour. The refining rate could be accelerated by application of vacuum pressure to the column. The height of the column showed a significant effect on the refined fish oil quality, but the column diameter had no effect. Resin refining reduced the quantity of natural antioxidants and changed the proportion of volatile flavour compounds. Most Indonesian fish oil producers intend to adopt the resin refining process. Storage tests indicated that the refined oil deteriorated faster than unrefined oil. This trend was shown by both Indonesian and New Zealand oils. Ter-butylhydroquinone (TBHQ) proved as the most effective antioxidant for fish oil, but this antioxidant is not listed as a permitted antioxidants for use in Indonesian foods. Butylated hydroxyanisole (BHA), as the best alternative, is recommended. 0.01% BHA was sufficient to recover the loss of natural antioxidant during resin refining. Vacuum package was very effective in reducing the deterioration rate due to autoxidation. Canned fish was used as a mean of delivering fish oil to Indonesian consumer. The proposed product type was generated through s