Shelf life estimation of hanjeli flakes with eel flour using accelerated shelf life testing (ASLT) method and Arrhenius model

¹ Research Center for Equipment Manufacturing Technology, National Research and Innovation Agency, 15314 South Tangerang, Indonesia
² Research Center for Food Technology and Processing, National Research and Innovation Agency, 55861 Yogyakarta, Indonesia
³ Food Technology, Faculty of Engineering, Pasundan University, 40154 Bandung, Indonesia

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Hanjeli flakes with eel flour are flat-shaped biscuit cereals made from hanjeli flour and eel flour. Shelf life information about the product is needed to ensure that the product is still suitable for consumption. This research aims to estimate the shelf life of hanjeli flakes with eel flour based on variations in packaging at different temperatures and times using the Accelerated Shelf Life Testing method Arrhenius model. This method was carried out at three storage temperatures, 15, 30, and 45oC, for 35 days and observed every seven days with water content, hardness, fracturability (crispness), and total mold. Based on the results of the research shelf life estimation of hanjeli flakes with eel flour, the best type of packaging is aluminum foil packaging because it can further extend the shelf life of the product compared to polypropylene packaging. These findings indicate that aluminum foil packaging can effectively extend the shelf life and maintain the quality of hanjeli flakes enriched with eel flour, which were 88.72 days (based on the water content parameter), 189.50 days based on the hardness parameter, 119.60 days based on fracturability (crispness), and 177.18 days based on total mold parameter.