<![CDATA[Traditional snacks in Maluku made from sago, in the form of dried food which in the final process is produced by drying in the sun, are often constrained (stopped) when the rainy season arrives. As a campus community that focuses more on vocational fields, we can take a role to bridge the gap between the needs of the traditional home-based snack industry for access to appropriate technology that can be developed. One solution is to provide a means of drying food through research into the manufacture of a modified rocket stove as a container for drying food made from sago. This modified rocket stove product adds a drying container at the top that is knocked down, so that the basic function of the rocket stove can be maintained and can also be expanded with variations in the installation of the drying container.From this research, a rocket stove with dimensions of 40 cm x 10 cm x 60 cm was produced which was modified by adding a table (95 cm x 45 cm x 70 cm) with a hollow/box with the addition of 3.5 mm3 holes at four corners on the top side of the table plate, which functioned to release excess hot air.The modified rocket stove design, in its operation of the sago kasbi drying process with the highest fuel consumption efficiency value is in the Negeri Oma sago kasbi product which is 4.98 gr/minute of combustion, while the highest sago drying productivity efficiency is from Negeri Pia, which is 0.45 gr/gr of dried sago]]>
