Telah dilaksanakan penelitian terkait perancangan dan pembuatan alat distribusi ikan segar menggunakan media pendingin ice pack untuk pedagang ikan keliling. Penelitian dilaksakana bertujuan untuk merancang dan membuat alat distribusi ikan segar yang dapat mempertahankan suhu ikan segar selama transportasi dan penjualan. Penelitian ini terdiri dari dari beberapa tahapan diantaranya identifikasi kebutuhan, perancangan fungsional, perancangan structural dan uji kinerja. Alat distribusi ikan segar yang dibuat tersusun atas ruang penyimpanan ikan, media pendingin ice pack, dan dudukan ruang penyimpanan. Sedangkan untuk pengujian kinerja terdiri dari capaian suhu ruang penyimpanan ikan dalam kondisi kosong, capaian lama waktu alat distribusi ikan dalam mempertahankan suhu rendah ikan, pengukuran nilai Coefficient of Performance (COP), dan penilaian mutu ikan sebelum dan sesudah transportasi dan penjualan dengan uji organoleptik. Hasil pengujian kinerja menunjukkan bahwa capaian suhu terendah ruang penyimpanan ikan adalah -12.30C dengan lama pendinginan hingga batas atas 50C adalah 14.3 jam. Alat distribusi ikan segar yang dibuat dapat mempertahankan suhu rendah ikan dengan batas atas 50C selama 32,03 jam, dengan nilai COP sebesar 0.67.  Berdasarkan uji mutu ikan didapatkan bahwa nilai mutu ikan yang dijual sebelum, setelah transportasi dan setelah penyimpanan adalah 8.0, 7.4, dan 6.2.   Research on fresh fish distribution tool using ice pack as cooling media for small-scale fresh fish retailer was conducted. The research aimed to design fresh fish distribution system for small-scale fresh fish retailer which can maintain the quality of fresh fish during transportation. This research was carried out through several stages, i.e. identification of needs, functional design, structural design and performance test. Fresh fish distribution tool using ice pack as cooling media for fresh fish small-scale retailer consisted fish storage room, fish storage room cover, ice pack, rack and fish storage stand. Performance test was carried out by observing the room temperature of fish storage room in unloaded condition and fish temperature during 4 hours transportation, determining the coefficient of performance (COP) value and observing the fish quality during transportation with organoleptic test. The result showed that the room temperature of fish storage room in unloaded condition could reach -12.30C after 24 minutes operation and maintain temperature with 50C upper limit for 14,3 hours, the distribution tool using ice pack as cooling media could maintain the fish temperature with 50C upper limit for 32.03 hours and organoleptic quality values before transportation, after transportation and after 12 hour storage were 8.0, 7.4, and 6.2. Values of COP was 0.67. This result has fulfilled the requirement of fish quality standard according to national standardization institution.