<![CDATA[The aim of the research is to know the impact of using production instruments that fulfil the sanitation and hygiene standard, the application of vacuum packing to the quality and preservation of smoked skipjack as well as the variation of shape. The research is done by using a participatory method which means that those processors and smoked fish seller were urged to participate actively in this research. Participate actively means that both processors, as well as smoked fish sellers, apply sanitation and hygiene aspects in the whole production process. not only when the research was performed but will continue in the production process based on their awareness and willingness. The shelf life of smoked skipjack is 4 (four) days at room temperature (27 – 300C) with organoleptic 6, TPC 1.0 x 105 and TVB 160 mgN%. Meanwhile, in chilling temperature (50C), the shelf life of the product is 10 (ten) days with organoleptic 6 and TPC 2.1 x 105. Compared to the research before undertaken by Savitri and Apituley (2006), the shelf life of smoked skipjack produced by the producers in Hative was 2 (two) days in room temperature (27 – 300C) with organoleptic 6 and TPC 2.6 x 105.]]>
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