Perbandingan Kualitas dan Lamanya Penyimpanan Ikan Pada Box Styrofoam dan Cooler Box

Abstract

This study aims to compare the effectiveness of styrofoam  boxes and cooler boxes in maintaining the quality of fresh mackerel during storage. Parameters observed included storage temperature, organoleptic quality (color, odor, texture), and pH value. The experimental method used ice-to-fish ratios of 2:1 and 1:1, with measurements at 0, 3, 6, and 9 hours. Results showed that the cooler box had better thermal insulation, with temperature increasing from 8°C to 11°C (2:1 ratio), while the styrofoam  box rose from 8°C to 14°C. Fish stored in the cooler box remained fresh until the 9th hour, whereas fish in the styrofoam  box deteriorated faster. The pH of fish in the styrofoam  box increased from 6.3 to 7.2, while the cooler box only reached 6.9. Heat transfer analysis showed heat entering the styrofoam  box was 9,414,960 J with 28.1 kg of ice melting, while the cooler box was 3,881,469 J with 11.6 kg of ice melting. Economic analysis showed that the storage cost per kg of fish in the cooler box was 32% lower than in the styrofoam  box. Thus, the cooler box is more effective and economical for fresh fish storage.

Keywords: Storage, Fish Quality, Styrofoam Box, Cooler Box, Heat Transfer