Identification Of Freshness Level Of Mackerel (Rastrelliger Kanagurta) In Tanjungsari Market, Sumedang Regency.
DOI:
https://doi.org/10.29303/mediaakuakultur.v5i2.7156Abstract
Fresh fish or wet fish is fish that has not been or is not preserved with anything
except simply cooled with ice. Fish is said to have maximum freshness if its properties are
still the same as live fish, both in appearance, taste, and texture. The level of freshness of
fish can be identified or assessed organoleptically. Human senses are instruments used in
Volume 5, Number 2, June 2025
https://journal.unram.ac.id/index.php/jmai/index. E-ISSN : 2798-0553
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organoleptic tests, which include sight, smell, taste, touch and hearing. This study aims to
determine the level of freshness of mackerel and fresh fish at Tanjung Sari Market
organoleptically. This research method is by taking mackerel samples and at 10.00 WIB,
then its freshness is identified qualitatively through organoleptic observations. Sampling
was carried out on May 20, 2025. Organoleptic assessment is the most widely used
method in determining signs of fish freshness because it is easier and faster to do, does
not require a lot of equipment, and does not require a laboratory. Subjective
(organoleptic) determination of fish quality decline is carried out using a score sheet that
has been set by the National Standardization Agency SNI 01-2346-2006 (BSN 2006) and
using 5 (five) panelists. The parameters observed are the condition of the eyes, gills,
mucus, meat, odor, and texture. For organoleptic observations, a detailed assessment (see
the score sheet table) is carried out on the fish in the range of values 1 to 9. In the
organoleptic testing of test fish sold in retail by traders at Tanjungsari market, the values
obtained ranged from 7-8, which means that the fish still has good quality and meets the
requirements set by SNI (2006), namely the standard for fresh fish for organoleptic
testing, which is a minimum of 7.
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