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September 10, 2025GrouperOpen Access

The Use Of Cassava Peel And Salt Fermementation Solution On The Shelf Life Of Red Tilla Filets At Low Temperature Storage Based On Organolpetic Characteristics

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Authors

ELEvi LiviawatySHShally Auliyatul Hakim

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Overview

Observational analysis confirms that cassava peel fermentation improves organoleptic quality in red tilapia, suggesting effective storage methods.

Key Points

  • A 3% salt concentration in cassava peel fermentation extends the shelf life of red tilapia filets during storage.
  • Organoleptic evaluation ranked aroma highest, especially on day 10, indicating the effectiveness of fermentation solution.
  • Friedman statistical test and Bayes analysis confirmed that fermentation impacts multiple quality parameters in fish filets.
  • Low-temperature storage at 5°-10°C demonstrated significant preservation benefits for red tilapia filets using this method.

Cite This Study

Liviawaty et al. (2025) studied this question.

synapsesocial.com/papers/68c1afcd54b1d3bfb60e7e69https://doi.org/10.30736/grouper.v16i1.304
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Effect Of Traditional Saline Solution Concentration And Fermentation Duration On The Quality Of Tilapia Sauce2025
  2. 2Evaluation of Catfish Skin Gelatin-Based Edible Antimicrobial Coating with Lactic Acid and Potassium Sorbate on the Shelf Life and Quality of Fresh Catfish Fillets2026
  3. 3Sustainable preservation of dried fish using hybridized plant extracts: HPLC-based quantification of aflatoxins and vitamins, and assessment of broad-spectrum antimicrobial efficacy2026
  4. 4Application of Ice Temperature Storage Technology Assisted by Chlorine Dioxide and Chitosan for the Preservation of Fresh Fish Slices2025 · 3 citations
  5. 5Changes in the Volatile Flavor Compounds and Quality Attributes of Tilapia Fillets Throughout the Drying Process2025 · 4 citations