The Sanitation and Hygiene Assessment on the Feasibility of Crispy Anchovy Processing at Y UMKM Situbondo: Sanitation and Hygiene Assessment on the Feasibility of Crispy Anchovy Processing at Y UMKM Situbondo. (2025). Journal of Food Engineering, 4(4), 258-266. https://doi.org/10.25047/jofe.v4i4.6552