PENGEMBANGAN TEKNOLOGI HYBRID PADA ALAT PEMBAKARAN IKAN ASAP UNTUK MENINGKATKAN KUALITAS DAN PRODUKTIVITAS UKM

Abstract

Abstrak: Pengolahan ikan asap oleh usaha kecil menengah (UKM) di pesisir Indonesia masih menghadapi berbagai tantangan, termasuk efisiensi rendah dan risiko kontaminasi. UKM Poklahsar BatuRaga di Kecamatan Kajang, Kabupaten Bulukumba, masih menggunakan metode tradisional yang menghasilkan produk kurang seragam dan membutuhkan waktu lama. Kegiatan pengabdian ini bertujuan untuk meningkatkan efisiensi dan kualitas produksi ikan asap melalui penerapan teknologi hybrid, yaitu perpaduan pemanas biomassa dan listrik dengan sistem pengasapan tertutup dan kontrol suhu digital. Metode pelaksanaan mencakup sosialisasi, pelatihan, penerapan teknologi, pendampingan teknis, serta evaluasi berkelanjutan. Sebanyak 25 pelaku UKM terlibat secara aktif dalam seluruh tahapan kegitan. Evaluasi difokuskan pada waktu proses, kapasitas produksi, biaya operasional, dan mutu produk akhir. Hasil menunjukkan bahwa waktu pengasapan berkurang signifikan dari 6–8 jam menjadi 30–60 menit per siklus. Kapasitas produksi meningkat dari 20–25 kg menjadi 35–45 kg per hari, serta terjadi pengurangan biaya operasional sebesar 30–40%. Produk yang dihasilkan memiliki kualitas lebih seragam, higienis, dan memenuhi standar keamanan pangan. Pelatihan juga meningkatkan pemahaman pelaku UKM terhadap teknik pengolahan yang efisien dan pemasaran digital. Kesimpulannya, penerapan teknologi hybrid pada alat pembakaran ikan asap terbukti efektif dalam meningkatkan efisiensi produksi, menurunkan biaya operasional, serta meningkatkan daya saing kualitas produk di pasar.

Abstract: Smoked fish processing by small and medium enterprises (SMEs) in coastal areas of Indonesia continues to face various challenges, including low efficiency and contamination risks. Poklahsar BatuRaga SME, located in Kajang District, Bulukumba Regency, still employs traditional methods that result in inconsistent product quality and require prolonged processing times. This community engagement initiative aimed to improve the efficiency and quality of smoked fish production through the implementation of hybrid technology combining biomass and electric heating with a closed smoking system and digital temperature control. The implementation method consisted of socialization, training, technology application, technical assistance, and continuous evaluation. A total of 25 SME participants were actively involved in all stages of the program. Evaluation focused on processing time, production capacity, operational costs, and final product quality. The results demonstrated a significant reduction in smoking time, from 6–8 hours to just 30–60 minutes per cycle. Production capacity increased from 20–25 kg to 35–45 kg per day, and operational costs decreased by 30–40%. The resulting products exhibited more uniform quality, improved hygiene, and compliance with food safety standards. In addition, the training activities enhanced the SMEs' understanding of efficient processing techniques and digital marketing strategies. In conclusion, the application of hybrid technology in the smoked fish heating system proved effective in increasing production efficiency, reducing operational costs, and enhancing the competitiveness and quality consistency of the final products in the market.