Comparison of the Sensory Quality of Fresh and Steamed Organic Tilapia

Abstract

This study aimed to evaluate the sensory attributes of steamed and fresh organic tilapia and determine the acceptability of both preparations among consumers. Fifty respondents, aged 15-60 years, participated in the sensory evaluation. The organic tilapia used in the study was of the GET ExCEL 2010 strain, harvested with an average weight of 60-100 grams after a four-month culture period. Both steamed and fresh tilapia were assessed for five sensory attributes: shininess of scales, color of eyes, color of gills, odor, and firmness. The sensory evaluation was conducted using a consumer preference test, and statistical analysis was performed using descriptive statistics and paired t-tests. The results indicated that both steamed and fresh tilapia were generally well-accepted, with no significant differences in sensory attributes between the two preparations (p-value > 0.05). Steamed tilapia scored higher in odor, with a mean of 8.0, "Like Very Much," while fresh tilapia received slightly lower scores in visual attributes such as shininess of scales and color of eyes. However, both forms maintained moderate acceptability in terms of odor and gill color, key indicators of freshness. The findings suggest that organic tilapia, regardless of preparation method, offers a consistent sensory experience, making it a versatile and appealing option for consumers. This study highlights the potential of organic tilapia as a sustainable and high-quality freshwater fish choice in the market.