Shelf-Life Prediction of Indonesian Fish Cracker Fried with Mix Palm-Sesame Oil using Accelerated Shelf-Life Test (ASLT)

Aldila Din Pangawikan, Umar Santoso, Suparmo, Pudji Hastuti

Abstract: Cracker products, especially fish cracker was known to have short shelf-life and easily rancid due to oxidation deterioration. This research was aimed to extend fish cracker shelf-life by frying fish cracker using oil which made from mixing palm oil with sesame oil. Shelf-life was determined using Accelerated Shelf-Life Test (ASLT) with Arrhenius model based on thiobarbituric acid value (TBA). Experiment was conducted at temperature of 25 C, 35 C and 45 C until 15 days to follow oxidation level through TBA value. Results showed that ASLT method could be used to predict shelf-life of fried fish cracker with mix palm-sesame oil (90 10 v/v) that the main deterioration was due to oxidation reaction. The shelf-life of regular fish cracker (fried only with palm oil) was 48 days and those fried by mixed oil was 67 days. Frying fish cracker on mixed oil (palm-sesame) was able to extend shelf-life up to 19 days by reducing rancidity reaction.

Keywords: Fish cracker, shelf-life, mixed oil, sesame oil, ASLT