<![CDATA[The production process of the ASIAP smoked fish floss home industry faces challenges, particularly during the oil draining and packaging stages, which are still performed manually. This inevitably impacts the product's efficiency, quality, and hygiene. This community service initiative aims to empower the partner by implementing appropriate technology and enhancing the speed and capacity of production management. The implementation method encompasses outreach, training and education, technology application, mentoring, and monitoring and evaluation. The technologies introduced include an oil spinner, a vacuum sealer, and a heat sealer, supported by a copper wok, a larger-capacity frying pan, and pouch designs tailored to the industry's needs. Evaluation was conducted through observation, interviews, hands-on equipment practice, and pre- and post-tests. Results indicate that the roasting time was reduced from approximately 3 hours to 1.5 hours, and participants' knowledge increased by 40%. The technology also facilitated the implementation of double packaging and expanded production capacity from approximately 3 kg to 10–15 kg of tuna per batch.]]>
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