Abstract
The study aimed to compare the sensory properties of croaker fish (Pseudotolithus typus) dried using a traditional roadside dryer and a solar-powered dryer. A panel of ten experts, including laboratory technologists and fish processors, used a 9-point hedonic scale to evaluate the products for taste, texture, appearance, odor, and overall acceptability. The experiment was repeated five times for each property evaluated. Statistical Package for the Social Sciences (SPSS) software was used to determine the significance of the data between the samples from the two dryers at a 5 % probability level. The mean values from the five experimental trials were compared for the two drying methods. The results indicated significant differences in taste, texture, and overall acceptability between the two drying methods, with probability values less than 5 % (p < 0.05). However, there was no significant difference in odor between the samples dried using the different methods, with a probability value of 0.290. The panelists rated the products from the solar dryer as more appealing than those dried using the traditional roadside dryer.