THEORETICAL INTEGRATION OF SMART BUILDING, PASSIVE VENTILATION, AND IOT FOR ENERGY-EFFICIENT FOOD LABORATORIES

Abstract

Tropical food laboratories face persistent challenges of high energy demand due to hot and humid climatic conditions throughout the year. These environments typically depend on mechanical cooling systems, resulting in substantial energy consumption and operational costs. This study develops a theoretical framework to improve energy efficiency by integrating passive design strategies, smart building principles, and Internet of Things (IoT)-based monitoring. The methodology combines literature review, secondary microclimate data from the Indonesian Meteorological Agency (BMKG) and observations at the Hasanuddin University food laboratory, as well as conceptual analysis. The compiled dataset indicates air temperatures between 12–38 °C, relative humidity of 51–95%, daily rainfall of 50–300 mm, and wind speeds ranging from 5–26 knots. Based on this data, a three-layer conceptual model is proposed: (1) passive design strategies, including orientation, cross ventilation, thermal mass, and daylighting; (2) IoT monitoring of temperature, humidity, lighting, and energy; and (3) adaptive control through if–then rules. The model demonstrates potential to reduce cooling loads, maintain thermal comfort, and serve as a foundation for further energy simulation in sustainable food laboratories.