TILAPIA FISH (Oreochromis niloticus) QUALITY DURING STORAGE AT ROOM TEMPERATURE

Fisheries

Fish is a food product that is high perishable. The natural content in fish such as fat, protein, carbohydrates and water are very favored by destructive microbes so that it will be very easy for fish to be damaged. This damage will lead to a decline in the quality of fishery products so that it needs good handling. The deterioration of fish quality is determined by the length of storage time and storage temperature. This study aims to determine the process of deterioration of the quality of tilapia during storage at room temperature. The ingredients used are fresh tilapia. The organoleptic test equipment is the score sheet of fresh fish. Organoleptic assessment was carried out every hour for 12 hours. Based on the results of the research on the quality deterioration of tilapia during 12 hours of storage, it showed that the organoleptic value of tilapia decreased from 0 to 12 hours. The decline of the fish phase is divided into 3 stages, namely the pre rigor mortis phase, the rigor mortis phase, and the post rigor mortis phase. The pre rigor mortis phase of tilapia occurred at 0 to 5 hours with organoleptic test values ranging from 8 to 9. The rigor mortis phase occurred at 6 to 10 hours with organoleptic values ranging from 7.6 to 9. 7.8. While the post rigor phase occurred at the 11th and 12th hours with organoleptic values ranging from 6.5 to 6.8.

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