The purpose of this study was to produce a fish smoking device for hot smoking and cold smoking methods. This study used 3 types of fish, namely paha fish (Leptobrama sp.), stingray (Dasyatis sp.), and tilapia fish (Oreochromis mossambicus), and the fuel used as fuel for smoking is coconut shell. The data measured included smoking room temperature data, fish weight before and after smoking. The data obtained were analyzed descriptively. The results showed that smoking fish using hot smoking and cold smoking methods with specifications, length 50 cm, width 50 cm, overall height 83 cm. This tool consists of three main components, namely, a fumigation chamber which is combined with a hot smoking biomass combustion chamber, a cold smoking biomass combustion chamber and a connecting pipe. The performance test of the tool was carried out by calculating the weight loss of fish during hot smoking and cold smoking. The smoking time used for hot smoking is 2 hours (temperature 50 – 75℃) and cold smoking 4 hours (30 – 45 ℃). The results showed that the highest percentage of weight loss during hot smoking occurred in stingrays on the second shelf, which was 29.25%, while the highest percentage of weight loss during cold smoking occurred in stingrays on the first shelf, which was 23.79%. The weight loss of fish in both hot and cold smoking is strongly influenced by the smoking time, the distance between the smoking rack and the heat source and the type of fish. Keywords : cold, heat, shrinkage, smoking, weight

The purpose of this research is to produce a sago starch sieving machine with an electric motor drive. This study used an experimental method by making and testing a sago starch sieving tool. The starch material used is Dwitrap sago starch. The calculations carried out are the calculation of the pulley speed and the capacity of the tool, while the sieving test was carried out by sifting 5 kg of sago starch which was repeated 3 times. The size of the sieve used is 100 mesh, from the sifting results will be obtained sago starch that passes and does not pass the sieve. In addition, the water content of sago starch was calculated before sieving. The results showed that the sago starch sieving machine with electric motor drive had specifications: length 114 cm, width 74 cm, overall height 90 cm. This tool consists of 4 main components, namely, the frame, the output, the sifter, and the electric motor. The resulting pulley speed is n1 1,400 rpm, n2 600 rpm while n3 150 rpm. The working capacity of the machine is 76.75kg/hour. with an average of 4.03 kg of sago starch that passed the sieve and 0.96 kg of which did not pass. The water content test on Dwitrap sago starch showed that the water content was still high, namely 16.23%. The high water content in sago starch will greatly affect the sieve results.

The purpose of this research is to design a tool that can be used to facilitate the process of durian fruit splitting that is easy and comfortable to use with more efficient time. This research used an experimental method to determine the performance of durian splitting tool designed and to test the tool by comparing splitting using a durian splitter and using a knife. Test using durian splitter and knife were performed in two times with sample of a durian as many as 40 fruits tested by 10 people. The result of the design of the durian splitting tool is dimension of the stem length of 22 cm and size of the blade length of 7 cm with the width of 4 cm and the size of the pressing tool of 7 cm long with the height of 5 cm. Dimension of the stand has height of 9 cm with base width of 20x20 cm. In the first test the durian splitter produced the average splitting of 22 seconds / person and the second test was 17 seconds / person, while splitting the durian using the knife in the first test the average durian splitting was 123.1 seconds / person and the second test was 101.2 seconds / person. According to calculations and questionnaires distributed to 10 respondents who tested the durian splitting tool, it was obtained that the use of durian splitters is more efficient and comfortable when used than using a knife. From the results of this study can be concluded that the tool of durian splitting facilitates people in the process of splitting because it is more effective and efficient and more safety.

Mathematics is one of the subjects that provides the provision of reasoning needed to become a quality human being. Counting is a very small part of mathematics, but it is very important. This study aims to analyze the difficulties in numeracy of the Marind and Kanum tribal communities in Yanggandur and Wasur Villages, Merauke Regency. The methods used are literature study and observation. The results of the study show that the Marind and Kanum tribes have difficulty calculating operations in large numbers because most of the people's daily lives do not use large numbers of addition and subtraction operations, namely hunting and fishing. The community also has staple foods, namely kumbili and sago, which are obtained from their own villages so that there are no transactions that require large amounts of calculation.

The purpose of this study was to make a simple shallots drying house design with fumigation so that dried shallots were obtained in accordance with the Standar Nasional Indonesia (SNI). The method used in this study is the temperature measurement in the smoke house. The benchmark in testing the smoking house is the temperature used in the room at the smoke house with the construction of a small scale permanent building. The temperature that shallots have to accept is 35-40oC.  Temperature data obtained from measurements at 3 observation points in the smoke house for heat transfer analysis. The test results on the design of the smoke house with a shelf design located 2 meters from the ground floor showed that convection heat transfer in the fumigation chamber was stable so as to produce dry shallots with a weight loss of 30%.