<![CDATA[Fish is a biological resource rich in protein and amino acids, so it has an important value for public consumption. The freshness level of fish is highly dependent on post-harvest handling methods, especially in the killing process. This study examines the effect of three killing methods, namely ikejime, cooling with ice, and the technique of letting the fish flounder on the quality of red tilapia and mujair fish. The parameters observed include pH, organoleptic, and Total Volatile Base (TVB) levels as indicators of freshness. The results show that the ikejime method is the most effective in maintaining fish quality by reducing stress levels and quality decline. The method of cooling with ice is quite effective, while the technique of letting the fish flounder produces the lowest quality due to excessive stress on the fish.]]>
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