Penelitian ini bertujuan dari penelitian ini mengetahui jenis ikan hasil tangkapan utama bubu dasar dan perbandingan hasil tangkapan utama bubu dasar dengan metode proses kemunduran mutu ikan setelah mati. penelitian ini dilaksanakan selama kurang lebih dua bulan yaitu pada bulan april sampai mei 2019 di perairan pulau bunyu kabupaten bulungan. metode penelitian ini menggunakan metode survey dan metode deskriptif dengan pendekatan studi kasus. penentuan pengambilan sampel menggunakan purposive sampling. kemunduran mutu ikan sangat dipengaruhi oleh beberapa factor antara lain suhu habitat mana ikan itu hidup, jenis ikan, cara penangkapan dan cara penanganan. laju penurunan kesegaran ikan sangat bervariasi dan sangat tergantung pada kondisi ikan pada saat itu tertangkap. penurunan tingkat kesegaran ikan lazim terjadi karena kerja enzimatik mengurai atp. berdasarkan hasil perbandingan laju kemunduran mutu ikan antara ikan kakap merah (lutjanus sp) dan ikan kerapu lumpur (epinephelus malabaricus) bahwa ikan kakap merah (lutjanus sp) lebih lama kemunduran mutunya dibandingkan ikan kerapu lumpur (e. malabaricus). berdasarkan hasil perbandingan uji organoleptic antara ikan kakap merah (lutjanus sp) dan ikan kerapu lumpur (e. malabaricus) bahwa perubahan organ mata, insang dan lendir permukaan badan lebih lama ikan kakap merah (lutjanus sp) kemunduran mutunya dibandingkan dengan ikan kerapu lumpur (e. malabaricus) yang lebih cepat mengalami kemunduran mutu. kata kunci: bubu dasar, ikan kakap merah (lutjanus sp), ikan kerapu lumpur (e. malabaricus) dan kumunduran mutu ikan (pre rigor, rigor mortis, post rigor)

This research is purpose to know the variety of main catch fish basic bubu and comparison of main catch fish basic bubu with seatback process after die method. this research was implemented for two months that on april until mei 2019 in bunyu island kabupaten bulungan. this research method was use survey method and descriptive method and descriptive with case study approach. the sample decision was are purposive sampling. the seatback of fish quality was influenced of some factors, that was the temperature of the habitat where the fish live, types of the fish, way to catch the fish and way to handled the fish. rate of fish freshress dedured was variety and very depend on fish condition when the fish was catched. fish freshress dedined is prevalent to occur because of enzymatic work reduced atp. based on the comparized result of fish quality of red snapper fish (lutjanus sp) and grouper lumpur fish (epinephelus malabaricus) that red snapper fish (lutjanus sp) has longer quality decline then grouper lumpur fish (e. malabaricus). based on the result comparized of organoleptic test of red snapper fish (lutjanus sp) and grouper lumpur fish (e. malabaricus) that changes in eye organs, gills and body surface mucus is longer than red snapper fish (lutjanus sp) quality decline compare then grouper lumpur fish (e. malabaricus) that has quality descline faster then it. keywords: bottom fish pots, red snapper fish (lutjanus sp), grouper lumpur fish (e. malabaricus) and fish quality seatback (pre rigor, rigor mortis, post rigor)