Ikan merupakan produk usaha tangkap perikanan yang mudah membusuk dan cepat rusak, sehingga sering diawetkan. Terhadap beberapa cara untuk mengawetkan ikan, salah satunya dengan cara pengasapan. Pada umumnya masyarakat Kabupaten Pulau Morotai melakukan proses pengasapan ikan secara tradisional. Tujuan penelitian ini adalah untuk mengetahui dan menggunakan proses pembuatan ikan asap dengan alat konvensional dan lemari pengasapan dalam pengolahannya di Desa Daruba Pantai, Kabupaten Pulau Morotai. PKL ini dilakukan pada bulan September 2019 di tempat Bapak Rahim dan mengukur efisiensi. Tahap pengasapan ikan dengan alat konvensional dan lemari pengasapan di Desa Daruba Pantai secara umum sama. Proses ikan asap meliputi ikan dibelah, dibuang isang dan isi perut, dicuci, dijepit dengan bambu, dicuci kembali, disiangi, diasap dan dioles minyak. Membutuhkan bahan bakar lebih banyak (30kg) dibandingkan dengan menggunakan lemari pengasapan (15kg). Selain itu, waktu pengasapan dengan menggunakan alat konvensional lebih lama (4−8 jam) dibandingkan dengan menggunakan lemari pengasapan (2−3 jam). (Kata kunci:ikan cakalang asap, alat Konvensional, dan Lemari pengasapan).

Fish is one of the foodstuffs that has a protein content that is needed by humans. Nowadays fish have been processed into many products that have longer durability, humans have used fish as a mixture in diversified products. Diversification of fishery products so that fish can be used in other forms such as instant noodles, biscuits, and traditional products such as making sago plates mixed with fish meat. The purpose of this study was to determine the content of E. coli and Salmonella sp. on sago products produced.  This research was conducted in September-October 2019. Sampling of fish sago was carried out in Dehegila Village, Morotai Island Regency. Sample analysis was performed at the Khairun University Ternate Environmental Laboratory. The data obtained were then presented in a descriptive analytic and literature study. From the results of the study obtained by sago plate added skipjack tuna meat as well as the use of flavorings Based on the analysis of all sago samples there was bacterial growth with an average number <0.30. While for Salmonella sp. on sago Ao and A1 negative / 25 g.