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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. Thedoi:10.17844/jphpi.v22i2.27364 fatcat:2jtp4ziv5jbuzbvvmzz2yocopi