Sensory analysis has been used to to detect changes in the degree of tilapia freshness during the 12 hour storage period. This research was conducted in March 2017 until aJuly 2017. This research was conducted at Food Laboratory of PDD Polinela of Banyuasin Regency. The research method used is the experimental method (Explanatory Research). The data were processed using Friedman Conover and analyzed descriptively. The quality of fish can be grouped into several categories namely high quality, good quality, limit of acceptability and spoilt. The results showed the longer the time of retreat the quality of fish Tilapia was alight. High quality category has a gill color score of 8.40, texture 7.64 and aroma 7.76. Good quality category has a gill color score of 6.44, texture of 6.76 and aroma of 5.24. The limit of acceptability category has a gill color score of 4.72, a texture of 4.56 and a scent of 5.24. The spoiled category has a gill color score of 4.72, 3.16 texture and 2.44 odor.

The quality of fresh fish will decrease immediately after death. One of the indicators of fish quality is the changes of the gills color. The aim of this research was to determine the changes of red color in the gills of tilapia using image processing as an indicator of fish freshness. The research method used is the Explanatory Research where the independent variable (x) is tilapia which stored at room temperature for 12 hours. The dependent variable (y) was the intensity value of red. The quality of fish could be grouped into several categories, such as high quality, good quality, limit of acceptability and spoilt. The Observation was carried out with a time of 0 hours to 12 hours (4 hour interval). The results showed that storage time affected the deterioration of fresh quality. The high quality category has a red percentage value of 82.18%. Fresh category has a red percentage value of 67.10%. The limit of acceptability category has a value of 38.52% and the spoiltcategory has a red percentage value of 9.92%.

Tujuan dari penelitian ini adalah mengetahui pengaruh konsentrasi jamur tiram putih dan konsentrasi mocaf terhadap sifat fisik, kimia dan sensoris kerupuk udang microwaveable. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial  (RALF) dengan dua faktor perlakuan dan dilakukan pengulangan sebanyak tiga kali. Faktor pertama yaitu konsentrasi mocaf (15% dan 25%) dan faktor kedua adalah  konsentrasi jamur tiram putih (25%, 50%, dan 75%). Parameter yang diamati meliputi sifat fisik (kekerasan, warna dan derajat pengembangan), sifat kimia (kadar air, kadar abu dan kadar protein), dan sifat sensoris menggunakan uji hedonik (kerenyahan, rasa, warna dan aroma). Hasil penelitian menunjukkan bahwa konsentrasi mocaf berpengaruh nyata terhadap kekerasan, kadar air, dan lightness, sedangkan konsentrasi jamur tiram putih berpengaruh nyata terhadap kekerasan, lightness, redness, yellowness, kadar air, abu, dan protein. Interaksi kedua faktor perlakuan berpengaruh nyata terhadap kadar air dan karakteristik sensoris (rasa dan warna). Hasil uji hedonik menunjukkan bahwa kerupuk udang yang disukai panelis adalah perlakuan A1B2 (15% mocaf dan 50% jamur tiram putih) dengan rerata nilai kekerasan 213,47 gf dan kadar air 3,35%. Kadar protein dalam kerupuk udang microwaveable memenuhi standar (SNI 2714.1:2009) yang termasuk dalam kategori kerupuk udang mutu 1.

The research objective was to analyse the incorporation effect of gambier filtrate and rosella flower petals extract on mechanical properties and antioxidant activity of canna starch-based active edible film. This research used an experimental method consisting of two treatments, namely gambier filtrate (A): A1 = 3, A2 = 4, and A3 = 5 (% v/v), as well as rosella flower petals extract (B): B1 = 2, B2 = 4 and B3 = 6 (% v/v) and each treatment was replicated three times. The results showed that the two treatment interactions significantly influenced elongation percentage, water vapour transmission rate, and antioxidant activity. The edible film’s thickness, tensile strength, and water vapour transmission rate were 0.096-0.124 mm, 1.89-3.38 MPa, and 12.99-17.04 g.m-2.d-1, respectively. The edible film contains an antioxidant compound of the strong category with IC50 values of 34.53 to 48.02 ppm. Treatment of A3B2 [gambier filtrate 5% (v/v) and rosella flower petals extract 4% (v)] was the best treatment. This edible film is generally suitable for application as a packaging material for food having high lipid content to inhibit the oxidation process of that food.