Engineering Design of Technology Innovation and its Application for Salai Fish Processing Using Biomass Energy
 |
International Journal of Recent Engineering Science (IJRES) |  |
| © 2024 by IJRES Journal | ||
| Volume-11 Issue-5 |
||
| Year of Publication : 2024 | ||
| Authors : Juandi Muhammad, Gimin, Saberina Hasibuan |
||
| DOI : 10.14445/23497157/IJRES-V11I5P122 |
How to Cite?
Juandi Muhammad, Gimin, Saberina Hasibuan, "Engineering Design of Technology Innovation and its Application for Salai Fish Processing Using Biomass Energy," International Journal of Recent Engineering Science, vol. 11, no. 5, pp. 213-219, 2024. Crossref, https://doi.org/10.14445/23497157/IJRES-V11I5P122
Abstract
Biomass Energy is energy derived from plants that can be used as a source to generate heat in the fish processing room. Biomass Energy is needed by the community for cooking and heating something. To meet the needs of use for processing smoked fish, the utilization of biomass energy is carried out. This study is an initial study of the design of technological innovation engineering and its application to the processing of smoked fish in industrial businesses in the cold water village, Bukit Raya District, Pekanbaru City. This study aims to analyze the optimal design for the utilization of biomass energy. The biomass energy source comes from types of plants, especially rambutan tree trunks because rambutan tree trunks provide a good aroma for the smoked fish products produced. The research method is a direct experimental method to design and apply to industrial businesses in the cold water village, Bukit Raya District, Pekanbaru City, with the raw materials used being catfish and patin fish. The composition of patin fish and catfish is 30 kg, = and 40 kg. The heat energy generated from the combustion of rambutan tree trunks is visible in the combustion chamber. Based on the results of the observations, the results of the smoked fish will be obtained after the process has been going on for 1 day (24 hours), which is quite efficient in terms of fast processing time. So, the results of the analysis of the smoked fish have the potential to be marketed because the color is bright and fragrant.
Keywords
Design, innovation, Technology, Smoked fish, Biomass.
Reference
[1] Juandi Muhammad, Joko Risnto, and Gimin, “Biomass-Based Dryer Technology Innovation in the Agrotechnology Industry with the Internet of Things System,” Proceedings of the 4th Green Development International Conference (GDIC 2022), pp. 1-7, 2023.
[CrossRef] [Google Scholar] [Publisher Link]
[2] Juandi Muhammad, Joko Risnto, and Gimin, “Technological Innovation based on Biomass Waste with Controlled Features for Cassava Drying Agrotechnology,” BIO Web of Conferences, vol. 99, pp. 1-7, 2024.
[CrossRef] [Google Scholar] [Publisher Link]
[3] Juandi Muhammad, Joko Risnto, and Gimin, “Drying Fresh Cassava Chip using Biomass Energy with IoT Monitoring System,” Agricultural Engineering International: CIGR Journal, vol. 24, no. 3, 2022.
[Google Scholar] [Publisher Link]
[4] Florin Popescu et al., “A Mathematical Model of Biomass Combustion Physical and Chemical Processes,” Energies, vol. 13, no. 23, pp. 1-36, 2020.
[CrossRef] [Google Scholar] [Publisher Link]
[5] Gbeminiyi M. Sobamowo et al., “Analysis of Heat Transfer in the Pyrolysis of Differently Shaped Biomass Particles Subjected to Different Boundary Conditions: Integral Transform Methods,” Journal of Heat and Mass Transfer Research, vol. 4, no. 1, pp. 21-34, 2017.
[CrossRef] [Google Scholar] [Publisher Link]
[6] M. Brennan Pecha et al., “Progress in Understanding the Four Dominant Intra-particle Phenomena of Lignocellulose Pyrolysis: Chemical Reactions, Heat Transfer, Mass Transfer, and Phase Change,” Green Chemistry, vol. 21, pp. 2868-2898, 2019.
[CrossRef] [Google Scholar] [Publisher Link]
[7] Ratna Purwaningsih et al., “Product-service System Method to Measure Sustainability Level of Traditional Smoked Fish Processing Industries,” MATEC Web of Conferences, vol. 154, pp. 1-5, 2018.
[CrossRef] [Google Scholar] [Publisher Link]
[8] Samuel Ayofemi Olalekan Adeyeye, “Smoking of Fish: A Critical Review,” Journal of Culinary Science & Technology, vol. 17, no. 6, pp. 559-575, 2019.
[CrossRef] [Google Scholar] [Publisher Link]
[9] Sitnah Aisyah Marasabessy, “Strategic Process Design for Fish–Based SMEs,” Proceeding 7th International Seminar on Industrial Engineering and Management, pp. 1-8, 2014.
[Google Scholar] [Publisher Link]
[10] A. Fuentes et al., “Physicochemical Characterization of Some Smoked and Marinated Fish Products,” Journal of Food Processing and Preservation, vol. 34, no. 1, pp. 83-103, 2010.
[CrossRef] [Google Scholar] [Publisher Link]
[11] Hua Feng et al., “Insight into the Characterization of Volatile Compounds in Smoke-flavored Sea B0ass (Lateolabrax Maculatus) During Processing via HS-SPME-GC-MS and HS-GC-IMS,” Foods, vol. 11, no. 17, pp. 1-14, 2022.
[CrossRef] [Google Scholar] [Publisher Link]
[12] Abdo Hassoun et al., “Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0,” Applied Sciences, vol. 12, no. 3, pp. 1-28, 2022.
[CrossRef] [Google Scholar] [Publisher Link]
[13] Miguel-Angel Perea-Moreno, Esther Samerón-Manzano, and Alberto-Jesus Perea-Moreno, “Biomass as Renewable Energy: Worldwide Research Trends,” Sustainability, vol. 11, no. 3, pp. 1-21, 2019.
[CrossRef] [Google Scholar] [Publisher Link]
[14] Nahid Taherzadeh-Shalmaei et al., “Evaluating the Energy Use, Economic and Environmental Sustainability for Smoked Fish Production from Life Cycle Assessment Point of View (Case Study: Guilan Province, Iran),” Environmental Science and Pollution Research, vol. 28, pp. 53833-53846, 2021.
[CrossRef] [Google Scholar] [Publisher Link]
[15] M. Shainee et al., “Design Theory in Offshore Fish Cage Designing,” Aquaculture, vol. 392-395, pp. 134-141, 2013.
[CrossRef] [Google Scholar] [Publisher Link]