<![CDATA[The purpose of this study is to (1) the characteristics of some of the salts used on the brine cooling capacity and (2) to find out how the effect of brine cooling with different types of salt and concentrations on fish cooling loads. This study uses a complete randomized design each consisting of two treatment factors and three replications, namely the treatment of salt NaCl, KCl, CaCl2, and the treatment concentration of 20 grams, 70 grams, and 120 grams for each salt. For brine and fish temperature measurements using a digital thermometer. Brine temperature measurement is done once and recorded every 15 minutes until the temperature has increased and constant (10 hours), then brine temperature data is used for fish cooling purposes, fish temperature measurement is done once and recorded every 15 minutes until the temperature has increased and is constant (10 hours ). Data analysis of the results of measurements of brine temperature, fish temperature, pH, total heat transfer of energy and water holding capacity (driploss) of fish meat using Microsoft Excel computer programs to obtain charts, then continued analysis using analysis of variance (ANOVA). The results of cooling research using brine showed that the lowest brine temperature was produced in the NaCl salt treatment concentration of 120 grams for -2.460C and the lowest fish temperature produced in the NaCl salt treatment concentration of 120 grams for -1.40 0C also so that it had an impact on the results of the total heat transfer parameters because the colder temperature of the cooling medium had an impact on the heat of the displaced fish, the highest total heat transfer occurred in the treatment of 120 grams of NaCl salt treatment of 9.6 kJ. It can be concluded that the best treatment of the cooling load and quality of fish in this study is the treatment of 120 gram concentration of NaCl (a1b3]]>
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