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Fish is a highly perishable food commodity, especially in tropical climates like Kendari, requiring safe and affordable preservation methods. Saba banana peels (Musa paradisiaca L.), often considered agricultural waste, contain significant amounts of tannin. Tannins are known for their antibacterial properties and ability to cross-link with proteins, which can potentially inhibit the growth of spoilage microorganisms on fish surfaces. This study aims to evaluate the potential of saba banana peel extract, obtained through the decoction method, as a natural preservative to maintain fish freshness at room temperature. The research will employ an experimental design. Extraction will be conducted by boiling saba banana peels at 80°C–90°C for 60 minutes with a 1:10 ratio. Fish samples will be submerged in the extract for 60 minutes. Organoleptic assessments (eyes, gills, texture, and odor) will be performed every hour for a total of 6 hours to monitor the degradation process. It is anticipated that the fish treated with saba banana peel extract will maintain higher organoleptic scores compared to the control group. The tannin compounds are expected to form a protective layer on the fish, effectively delaying the onset of spoilage for at least 6 hours at room temperature.