GROUP 3

THIS IS OUR PRESENTATION

ABOUT:
HAZARD AND OPERABILLITY
STUDY
(HAZOPS)
In Fish Fog Center
Bandarharjo Semarang,
Central Java
TEAM SLIDES

Chrisna Yudha Bayu Muhammad Asholin Ainun Naim

Dwi. P Mushopa
6411416043. 6411416041. 6411416040.
TEAM SLIDES

Binta Yustika Inadiafa Indah Fauzi Lestari Gita Megantari Seti Tyas
Kusumawardani
6411416045. 6411416024. 6411416012. 6411416096.
HAZARD AND OPERABILLITY STUDY
(hazops)
Hazops is one of the identification
techniques used to review the hazard of a
process or operation. systematic critical
examination of the process and engineering
intentions of new or existing facilities, to
assess the hazard potential of mal-
operation or malfunction of individual items
of equipment and the consequential effects
on the facility as a whole.”
TERMINOLOGY
KEYWORDS / GUIDEWORDS LIKELIHOOD
The use of keywords to focus the attention of the team upon The level of frequency of a risk or danger occurs within a
deviations and their possible causes. ‘no’ ‘more’ ‘less’ ‘as well certain time span
as’ ‘part of’ ‘reverse’ and ‘other than’.

DEVIATIONS CONSEQUENCES
Departures from the design and operating intentions (Guide Terms of the level of damage to the component, in terms of its
word + Parameter) effect on humans, or in terms of costs incurred due to the
hazards mentioned above, and costs lost due to disruption of
the production process

CAUSES AND PARAMETERS RISK MATRIX

Reasons why deviations may occur (possible causes). And The results of the multiplication of likelihood and
Process and operating variables such as flow, pressure and consequence..
temperature

SAFEGUARDS RECOMMENDATION
Design and operating features that reduce the frequency or Recommendations for design or operating changes, or further
mitigate the consequences (existing systems and procedures) study
 The development of the fish fumigation center in Semarang
is located in Bandarharjo which is directly adjacent to
Semarang River. Some of the process smoke houses directly
occupy the land right next to the river. This condition
damages the environment and can harm businesses,
especially during the rainy season which often experiences
flooding. Manufacturers of smoked fish use simple marketing
techniques, due to limited capital and knowledge and there
has been no introduction and direction to expand the
techniques of marketing smoked fish products.
INVESTOR Lodan Raya Street, RT.006/RW.002, Bandarharjo,
RELATION Semarang Utara, Kota Semarang, Jawa Tengah
50175. The area of the central area of the
bandaharjo fumigation industry is approximately 4
S hectares

The majority of workers, both men and

women are at the Primary School level of
education, which is 51.2% of male workers
of all workers and 20.9% of female workers..

Commodities processed by smoked fish

reach approximately 5-6 tons for a day from
Bandarharjo.
 The Process Of Making Smoked Fish

The Process of
Washing Cutting Stabbing Drying Fumigation Packaging
Cleansing Fish
Process Process Process Process Process Process
Stomach
Arrange the fish on
In this process, In the washing Fish cut into Put sticks in Drying fish the grill to be smoked.
During the
cleaning the process, seen packaging
contents of the the wash place
pieces, cut order not to is done by The fumigation
process requires 20
fish's contents that is wet, to the size break when drying it in minutes using a
process use
which produce muddy with an of a fist smoked, the sun coconut shell which is a vacuum
given kerosene to
waste offal of unpleasant
produce a distinctive
sealer
fish smell.
aroma and golden
brown color
TOOLS AND EQUIPMENT
Vacuum Sealer

Smoke Fish
Furnace Stick
Freezer

Knife Plastic
Grill
 HAZOP ANALYSIS
1. Smoke Furnace
Parameter Guide Deviation Cause Consequen Safe L C R Recommendation
word ces guards
Over
Amount of shell Shell
pressure can
charcoal and air charcoal Use sufficiently charcoal
High trigger a
Pressure High in excess
chimney or
container C 3 H and care for the
pressure fumigation and chimney
explosion
chamber chimney
fire
The small
amount of
The amount of Shell
shell Use sufficiently charcoal
shell charcoal charcoal
Low charcoal can and care for the
Low and air in the
cause the
container E 2 L
chimney
pressure smoking room and
fumigation
is less chimney
process to
last longer
 HAZOP ANALYSIS
2. Vacumm Sealer
Parameter Guide Deviation Cause Consequen Safe guards L C R Recommendation
word ces
Temperature
Cause plastic
High vacuum Temperature Care for a vacuum
Temperature High packing to D 3 M
Temperature sealer is too regulation sealer
melt
high
Temperature Plastic
Low vacuum packing does Temperature Care for a vacuum
Low E 2 L
Temperature sealer is too not stick regulation sealer
low tightly
Worker
The chamber Plastic awareness to Check and replace
Low
Compotition Low rubber or packing is replace E 2 L chamber rubber
Compotition loose not tight chamber regularly
rubber
Choose a vacuum
There is an
Power flow is Electric power sealer according to
Flow Low Low flow too low
electrical
settings
E 4 H
the electrical power
surge
capacity that is owned
 HAZOP ANALYSIS
3. Freezer
Parameter Guide Deviation Cause Consequences Safe L C R Recommendation
word guards
Temperature Care and periodic
Cause fish do Temperatur
High vacuum checking of the
Temperature High not freeze and e setting D 3 M
Temperature freezer is too temperature button in
easily rot button
high the freezer
Cause the fish is
very frozen, so it
takes a long time
Care and periodic
Temperature for the stomach Temperatur
Low checking of the
Low freezer is too cleansing e setting A 2 H
Temperature temperature button in
low process because button
the freezer
it waits for the
fish to not freeze
again.
Choosing a freezer
Electric
Electricity is There is an according to the
Flow Low Low flow power A 4 E
too low electrical surge electric power
settings
capacity that is owned
CONCLUSION
In the place of fumigation there are several
parameters that must be considered. Among them
are: pressure from shell and air charcoal in the
fumigation room, vacuum sealer temperature,
rubber chamber composition in the vacuum sealer,
electricity flow in the vacuum sealer, temperature
in the freezer and electricity flow in the freezer.
DOCUMENTATION
DOCUMENTATION
THANK YOU