Authors:
I Dewa Made Cipta Santosa
;
I Waisnawa
;
I Wirajati
;
I Dinata
and
I Dinata
Affiliation:
Politeknik Negeri Bali, Jalan Kampus Bukit Jimbaran, Kuta Selatan, Badung, Bali, 80364, Indonesia
Keyword(s):
Fresh Fish, Display Cabinet, Temperature, Humidity.
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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