This is an outdated version published on 2026-02-11. Read the most recent version.

Effect of Killing Method and Post-Mortem Duration on the Freshness Quality of Tilapia Fish (Oreochromis Mossambicus) Fillet

Authors

  • Oliver Owen Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian Universitas Udayana, Badung, Bali, Indonesia
  • I Wayan Widia Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian Universitas Udayana, Badung, Bali, Indonesia
  • Mentari Kinasih Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian Universitas Udayana, Badung, Bali, Indonesia

DOI:

https://doi.org/10.24843/JBETA.2023.v11.i02.p07

Keywords:

fillet freshness quality, fish killing method, post-mortem duration, tilapia

Abstract

Tilapia fish filet is one of the protein-rich foods needed by the body. The freshness quality of the tilapia fish filet is affected by the quality of the raw materials and the method of killing the fish. This study aimed to determine the effect of the lethal technique and the length of post-mortem time on the freshness of tilapia fish (Oreochromis mossambicus) filets. This study used a factorial-CRD trial (Completely Randomized Design) for two factors. The first factor is how to kill the fish (floating death, cold temperature, and ikejime
technique). The second factor was the length of post-mortem time (0, 2, 4, 6, 8, 10, 12, and 14 hours). Each treatment was repeated by 2 times so that 48 samples were obtained from 24 treatment combinations. The observed parameters are the rigor index, organoleptic freshness, pH, and protein content. Observational data were processed by Analysis of Variance (ANOVA), Duncan test, and Kruskal-Wallis test. The results of this study indicate that the method of shutting down and the length of time post-mortem significantly affect several parameters of the freshness quality of tilapia fish fillets. The best combination of treatment is lethal with the ikejime technique with a post-mortem time of 0 hours which has a pH of 6.94, protein content of 26.65% and fish meat organoleptic score of 8.80, and fish meat texture score of 8.95.

References

Bawinto, A. S., Mongi, E., & Kaseger, B. (2015). The Analysis of Moisture, pH, Sensory, and Mold Value of Smoked Tuna (Thunnus sp.) at Girian Bawah District, Bitung City, North Sulawesi. Media Teknologi Hasil Perikanan, 3(2), 55–65.

Borderías, A. J., & Sánchez-alonso, I. (2011). First Processing Steps and the Quality of Wild and Farmed Fish. Journal of Food Science, 76(1), 1–5.

Concollato, A., Olsen, R. E., Vargas, S. C., Bonelli, A., Cullere, M., & Parisi, G. (2016). Effects of stunning/slaughtering methods in rainbow trout (Oncorhynchus mykiss) from death until rigor mortis resolution. Aquaculture, 464, 74–79.

Daniel, H. (2016). Mikroorganisme penyebab kerusakan pada ikan dan hasil perikanan lainnya. Buletin Matric, 13(2), 17–21.

Duarte, A. M., Silva, F., Pinto, F. R., Barroso, S., & Gil, M. M. (2020). Quality assessment of chilled and frozen fish—Mini review. Foods, 9(12), 1–26.

Gatica, M. C., Monti, G. E., Knowles, T. G., & Gallo, C. B. (2010). Muscle pH, rigor mortis and blood variables in Atlantic salmon transported in two types of well-boat. Veterinary Record, 166(2), 45–50. https://doi.org/10.1136/vr.c71

Herawati, D. P., & Darmanto, Y. (2014). The Influence of Mortality Process and The Fish Freshness Reduction Phase of Carp (Cyprinus carpio) Paste Quality. Jurnal Pengolahan Dan Bioteknologi Hasil Perikanan, 3(3), 23–31.

Islami, S. N.-E., Reza, M. S., Mansur, M. A., Hossain, M. I., Shikha, F. H., & Kamal, M. (2014). Rigor index, fillet yield and proximate composition of cultured striped catfish (Pangasianodon hypophthalmus) for its suitability in processing industries in Bangladesh. Journal of Fisheries, 2(3), 157.

Lemae, & Lasmi, L. (2019). Studi pengaruh kemunduran mutu terhadap kandungan gizi Ikan Betok (Anabas testudineus) dari Daerah Mandor. Octopus, 8(1), 20–26.

Lestari, S., Baehaki, A., & Rahmatullah, I. M. (2020). Pengaruh Kondisi Post Mortem Ikan Patin (Pangasius Djambal) dengan Kematian Menggelepar yang Disimpan pada Suhu Berbeda Terhadap Mutu Filletnya. Jurnal FishtecH, 9(1), 34–44.

Liviawaty, E., & Afrianto, E. (2014). Penentuan Waktu Rigor Mortis Ikan Nila Merah (Oreochromis Niloticus) Berdasarkan Pola Perubahan Derajat Keasaman. Jurnal Akuatika Indonesia, 5(1), 244592.

Masengi, S., Winda Sary, & Hotmauli Sipahutar, Y. (2021). Pengaruh Cara Kematian dan Tahap Penurunan Mutu Filet Ikan Nila Merah (Oreochromis niloticus). Jurnal Pengolahan Hasil Perikanan Indonesia, 24(2), 284–291. https://doi.org/10.17844/jphpi.v24i2.32498

Nurilmala, M., Nurjanah, & Hardja Utama, R. (2009). Kemunduran Mutu Ikan Lele Dumbo (Clarias Gariepinus) Pada Penyimpanan Suhu Chilling Dengan Perlakuan Cara Mati, 1–16.

Robb, D. (2002). Seafoods — Quality, Technology and Nutraceutical Applications. In Seafoods — Quality, Technology and Nutraceutical Applications.

Siregar, R. A. (2020). Penilaian Organoleptik dan TVB Ikan Mas (Cyprinus carpio) dengan Cara Kematian yang Berbeda Selama Penyimpanan Suhu Ruang (Vol. 4, Issue 1) [Universitas Riau].

Sudarmadji, S., Haryono, B., & Suhardi. (1997). Prosedur Analisa untuk Bahan Makanan dan Pertanian (4th ed.). Liberty.

Suwetja, I. K. (2007). Biokimia Hasil Perikanan (3rd ed.). Universitas Ratulangi Manado.

Trisnawati, D. (2020). Kemunduran Mutu Ikan Gabus (Channa striata) dengan Teknik Mematikan Ikan yang Berbeda pada Suhu Ruang 28˚C [Universitas Riau]. In Konstruksi Pemberitaan Stigma Anti-China pada Kasus Covid-19 di Kompas.com (Vol. 68, Issue 1).

Wibowo, I. R., Darmanto, Y., & Anggo, A. D. (2014). Pengaruh Cara Kematian Dan Tahapan Penurunan Kesegaran Ikan Terhadap Kualitas Pasta Ikan Nila (Oreochromis Niloticus). Jurnal Pengolahan Dan Bioteknologi Hasil Perikanan, 3(3), 95–103.

Downloads

Published

2023-09-30 — Updated on 2026-02-11

Versions

How to Cite

Owen, O., Widia, I. W., & Kinasih, M. (2026). Effect of Killing Method and Post-Mortem Duration on the Freshness Quality of Tilapia Fish (Oreochromis Mossambicus) Fillet . Jurnal BETA (Biosistem Dan Teknik Pertanian), 11(2), 297–306. https://doi.org/10.24843/JBETA.2023.v11.i02.p07 (Original work published September 30, 2023)

Issue

Vol. 11 No. 2 (2023): September

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

License Term

All articles published in Jurnal Beta (Biosistem dan Teknik Pertanian)  are open access and licensed under the Creative Commons Attribution 4.0 International License (CC BY 4.0). This means that anyone is free to:

  • Share — copy and redistribute the material in any medium or format.

  • Adapt — remix, transform, and build upon the material for any purpose, even commercially.

However, this is granted under the following conditions:

  • Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.

  • No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.

By submitting an article to Jurnal Beta (Biosistem dan Teknik Pertanian), authors agree to the publication of their work under this open access license. The authors retain the copyright of their work, but grant Jurnal Beta (Biosistem dan Teknik Pertanian)  the right of first publication.

For more information about the CC BY 4.0 license, please visit the official website: https://creativecommons.org/licenses/by/4.0/

Most read articles by the same author(s)

<< < 1 2 3 4 5 > >>