Analysis of Display Cabinet Temperature and Humidity Condition for Fresh Fish Displayed

Santosa, I Dewa Made Cipta and Waisnawa, I Gede Nyoman Suta and Wirajati, I Gusti Agung Bagus and Dinata, I Gede Thio Cahya and Dinata, I Komang Raditya Cahya (2021) Analysis of Display Cabinet Temperature and Humidity Condition for Fresh Fish Displayed. In: 4th International Conference on Applied Science and Technology on Engineering Science - iCAST-ES, Samarinda, Indonesia.

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Abstract

Fresh fish products are highly consumed and become very interesting local culinary to support tourism development. In nowadays, restaurants, cafes, and others food centre do not provide a cooling system for display cabinets. This condition causes an impact that the quality of fresh fish was not so good and hygienic for international standard food. Thus, this study aims to investigate the quality of fish products in display cabinets based on temperature and humidity during storage and compared with the investigation of the Coefficient of Performance (COP) of the cooling system dan frost condition. This research was conducted by experimental method. A display cabinet has been built with energy sourced from integration solar energy and the national grid electricity (PLN). The results showed that optimization of storage conditions is temperature of -0,6 o C and humidity of 95% that can keep the product quality fresh and hygienic. However, this prototype can reach the standard temperature very well but not to humidity which only reach in average 60%. In future will develop a specific humidifier with low energy and integrated with de-frost control dan infiltration control to get low energy display cabinet for storage fresh fish, so that operating costs can be reduced.

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