International Journal of Advanced Engineering Research and Science (IJAERS) Peer-Reviewed Journal ISSN: 2349-6495(P) | 2456-1908(O) Vol-8, Issue-7; Jul, 2021 Journal Home Page Available: https://ijaers.com/ Article DOI: https://dx.doi.org/10.22161/ijaers.87.10 www.ijaers.com Page | 93 Design of a Rotary System for Fish Smoking Equipment to Improve Smoking Efficiency with Smoke Filtration Method Using Cyclone Separator in Sorong West Papua Nurmansah¹, Maimun², Dahmir Dahlan 3 1,2 Fishing Machine, Faculty of Utilization Resources, Jakarta Fisheries University, Jakarta, Indonesia. 3 Mechanical Engineering, Faculty of Engineering, Pancasila University, Jakarta, Indonesia. Corresponding author nurmansorong@gmail.com Received: 29 May 2021; Received in revised form: 30 Jun 2021; Accepted: 05 Jul 2021; Available online: 14 Jul 2021 ©2021 The Author(s). Published by AI Publication. This is an open access article under the CC BY license (https://creativecommons.org/licenses/by/4.0/). Keywords — Design, Cyclone Separator, Rotary, Fumigation Equipment. Abstract— The design of the smoking device made in this study is 120 cm long, 60 cm in diameter, the material used is iron plate (Fe) with a thickness of 2 mm, the smoking rack is made of stainless steel stirrups with a size of 8 mm with a capacity of 15 kg of fish that can be accommodated smoked and the fumigation device is portable. LxPxT (40x40X50) cm fuel furnace equipped with a 2” (inch) exhaust fan to push hot steam from the combustion furnace into the smoking chamber, 45 cm high cyclone, 11 cm diameter, liquid smoke distillation pipe using 1 inch Stainless steel. Roller module as a rack player automatically every 30 minutes, 2 minutes of rotation is connected to an electric motor HP (1400 RPM) 300 watts, 220 Volts, Gear-Box as a rotation reducer with a rotation ratio of 1:50 rpm. In testing the instrument, the parameters observed were the temperature of the smoking furnace, the temperature of the cyclone separator, the temperature of the smoking room, and the smoking time. The heat used to raise the temperature is 2.898 kj/kg, the heat used to evaporate the product water (fish), is 33.8904 kj/kg, the heat used to raise the product temperature (fish) is 21.942 kj/kg °C, the total energy consumed is used by the product is 58,704 kj/kg. I. INTRODUCTION Fish is one of the food products that has a fairly high water content of around 60 to 70%, therefore fish undergoes the process of decay very quickly. So good handling is needed so that the quality of fish is maintained until it reaches consumers, one of which is through smoking which has the aim of obtaining a long-lasting fish storage time, giving a distinctive brownish aroma and color to smoked fish (Wibowo, 1996). Smoking is a process of penetrating volatile compounds in fish produced from burning wood and producing products with specific tastes and aromas. Isamu Kobajashi, (2012). Processing of smoked fish in Sorong is generally still done traditionally, namely with an open smoking system in which the fish to be smoked is placed on racks arranged above the furnace with a distance of ± 40 to 50 cm, The process of processing smoked fish, which is still traditional, has to turn the fish over the stove so that the fish cooks evenly, and of course it produces hot steam and a large volume of smoke that can disturb the business actors themselves such as sore eyes and interfere with breathing, so that over time it can lead to respiratory tract infections and disrupt the environment and cause air pollution. Fumigation tools with a closed system are more effective than open systems (Maripul, 2004).