Determination Of The Shelf Life Of Tamban Fish Choux Pastry (Sardinella Lemuru) Using The Accelerated Shelf Life Testing (Aslt) Method

¹ Departement of Fishery Product Technology, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji, Indonesia
² Faculty of Fisheries and Food Sciences, Universiti Malaysia Terengganu, 21030 Kuala Terengganu, Terengganu, Malaysia

^* Corresponding author: wita@umrah.ac.id

Abstract

Choux pastry is a light snack characterized by its small size, softness, volume, and yellow-brown color. The choux pastry product has been diversified with the addition of tamban fish. The fat content and moisture content in the tamban fish choux pastry are 37.77% fat and 8.41% moisture, respectively. Finding the ideal shelf life for tamban fish choux pastry (Sardinella lemuru) is the aim of this investigation. The Arrhenius model and the ASLT method are used to calculate the tamban fish choux pastry's shelf life. The product is kept in three different temperature ranges: 30˚, 40˚, and 50˚C, with moisture content tests conducted every 10 days on days 0, 10, 20, and 30 of storage. The total plate count (TPC) test results show the highest value on day 30 at 30˚C storage temperature, which is 2.5 x 10^3 CFU/ml. The hedonic test results show that the color of the choux pastry has an average score 2.34-2.81, aroma has an average score of 1.93-2.68, and texture has an average score of 2.28-2.76. Shelf determination life is based on critical parameters, specifically the TPC and hedonic. The results show that the tamban fish choux pastry 33 days at 30˚C, 35 days at 40˚C, and 33 days at 50˚C are the product's shelf lives.