RANCANG BANGUN ALAT PENGASAPAN IKAN DENGAN SIRKULASI ASAP TERSEBAR MERATA

  • Aris Fiatno Teknik Industri Universitas Pahlawan Tuanku Tambusai
  • Yanti Yantri Kusuma

Abstract

The processing of smoked fish that is carried out by the XIII Koto Kampar community is still relatively simple, the weaknesses caused by traditional fish smoked include the appearance of being less attractive (partially charred) difficult temperature control and polluting the air. In this research, a fish smoking system was designed using and oven model with a separate combustion chamber, the smoke is flowed through a pipe equipped with a filter and piping design to circulate the smoke evenly to the smoke cabinet. Retrival of test data in the form of; Efficiency of smoking time by measuring temperature on each shelf and air humidity (RH) in the fumigation chamber, taking proximate content test data to determine moisture, ash, protein and fat content. Temperature testing for 480 minutes while maintaining the temperature between 30-40 ◦C. Humidity at 55% during the curing process and moisture content from 65-48%. The result of this research scheme are at TKT level 1 to 3 with the mandatory outputs: SINTA Journal publicatioan 1-6

Published
2020-11-30
How to Cite
FIATNO, Aris; KUSUMA, Yanti Yantri. RANCANG BANGUN ALAT PENGASAPAN IKAN DENGAN SIRKULASI ASAP TERSEBAR MERATA. ROTOR, [S.l.], v. 13, n. 2, p. 39-44, nov. 2020. ISSN 2460-0385. Available at: <https://jurnal.unej.ac.id/index.php/RTR/article/view/21227>. Date accessed: 15 may 2021. doi: https://doi.org/10.19184/rotor.v13i2.21227.
Section
Articles