Project Title Umai Filleted Fish Slicer
Project Category Innovation
Abstract Umai, a traditional Melanau uncooked, cured fish dish is a combination of thinly sliced fish, asam kelubi, red chillies, ginger, shallot, sugar and salt which is commercialized in Sarawak. The process of deboning fish and slicing thinly filleted fish using regular knife requires skill and speed. The risk of cutting or scrapping the fingers by the knife is very high if care is neglected even at a split of a second. The Umai fish slicer has a combination of a sliding glide, knife blade and calibrator with safety features. While one hand feeds filleted fish down the sliding glide positioned at an angle, the other hand operates the knife blade slicing filleted fish into strips. The uniformity and the thinness of fish strips is controlled by the calibrator. These features allow very economic operation for mass production at high production rate safer than using a regular knife and saves hands.
Validation Status Validated
Validation Date 2012-05-10


Staff Status
Margaret Chan, Prof. Madya Dr. Leader


Event Name Event Date Event Level Achievement Event Venue
Faculty of Plantation and Agrotechnology Invention, Innovation and Design (IID) 2011 2011-03-29 UiTM Silver Dewan Sri Budiman, UiTM Shah Alam
UiTM Sarawak Invention, Innovation and Design Competition 2011 2011-04-11 Campus Participation Dewan Jubli, UiTM Sarawak