<![CDATA[The growth of the fisheries subsector plays an important role as a contributor to the means of production in various regions of Indonesia, but not all regions of Indonesia can meet their needs from existing technological developments due to the uneven distribution of fish, so appropriate processing is needed for fish distribution in Indonesia. The process of smoking fish in Indonesia was originally carried out traditionally using simple equipment and paying less attention to sanitary and hygienic aspects so that it can have an impact on health and the environment. Based on this, a more hygienic and environmentally friendly fish smoking device will be designed and realized, where the smoking process is lighter and the level of cleanliness is better and sterile from the outside environment. Analysis results for 200 kg loading pressure on the frame 3.117 x 106 N/m2, on the shelf 1.901 106 N/m2. The se'i fish smoker using vertical and horizontal systems is 100 cm long, 100 cm wide, and 186 cm high. The smoking rack is 22 cm high, 99 cm wide, and 73.5 cm long. The smoking kitchen is 43 cm high, 64 m wide, and 99 cm long]]>
Copyrights © 2026
