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To improve the leading economic sector, Fishery and its processed industries needs to be optimized. Traditional industries need to enhance the quality and food safety from the process to the formation of products to compete favorably. This helps to provide quality assurance and food safety for consumers. Fish skin crackers are the products of home industry widely found in the Serangan village, Bali. Their production is carried out using various techniques. This study focuses on improving the quality and food safety of fish skin crackers with the right packaging. It aims to obtain the right type of packaging and the longest storage time of fish skin crackers with quality Microbiological, Chemical and Organoleptic analysis. The study used Experimental Method with three types of packaging and storage for three months. The chemical and microbial observations were carried every month. The results showed that the best packaging was Polypropylene Plastic Mica (M) with three months of storage, which was the longest. The Quality value include Total Plate Count (ALT) of 2.1 x 104 cfu / gr sample, Moisture Content of 9,972%, Fat Content of 8,400%, Total Volatile Bases (TVB) Content of 3,340 (mg N%), Protein Content of 78,390%, and Subjective Value of 7 (Preferred). Although fish skin crackers are the products of home industry, there is need to pay attention to food safety, starting from the preparation of raw materials to the storage process with recommended packaging.

Improvement in Quality and Food Safety of Fish Skin Crackers with the Right Packaging