Fish is one of the foodstuffs that contain high protein and essential amino acids the body needs. Nile Tilapia is a fish that the people of Indonesia widely consume. The high nutritional content of tilapia and affordable prices make this fish popular with the public. The difference between fresh and unfresh tilapia can be assessed from organoleptic tests, including gill color, texture, and smell. Consumers can check by looking at the condition of tilapia based on its distinguishing physical characteristics such as eyes, gills, flesh texture, skin, and fish mucus. However, not everyone knows and understands these typical characteristics. Therefore, we need a system that can classify the freshness level of tilapia. In this study, the freshness level of tilapia will be classified based on the color and texture features of the eyes and gills using the Support Vector Machine. The GLCM approach is used to extract texture features, whereas the HSV method is utilized to extract color features. The total number of photos used in this investigation was 840, which were separated into training and testing data. With an image size of 256 × 256 pixels, the combined feature of HSV + GLCM achieves the highest accuracy of 94.28%.