Determining The Shelf Life of Tamban Fish Choux Pastry ( Sardinella Lemuru ) Using Aluminum Foil Packaging using The Aslt Method

• Published in: BIO web of conferences Vol. 134; p. 6007
• Main Authors: Jumsurizal, Jumsurizal, Putri, R. Marwita Sari, Amrizal, Sri Novalina, Ilhamdy, Aidil Fadli, Viruly, Lily, Oktovia, Yulia, Apriandi, Azwin, Hidayat, Taufik, Lah, Roslizawati Ab, Nurhayati, Devi
• Format: Journal Article
• Language: English
• Published: 2024
• ISSN: 2117-4458; 2117-4458
• DOI: 10.1051/bioconf/202413406007

Choux pasty is known as sus, which is defined as a cake that has a dry, hollow and light texture so that it can be filled with various variations. Tamban fish meat is less popular with the public because it has many spines, so it can be used as raw material for making choux pastry which is capable of containing quality, added product value and good nutritional content. Apart from that, it can produce products with a delicious taste. Aluminum foil type plastic packaging is one type of plastic that is widely used in making food because it is the best type of plastic which is able to prevent chemical reactions and has heat resistant properties. Aluminum foil type plastic packaging in the form of a standing pouch has excellent air and light barrier capabilities and has a locking clip. This method uses environmental conditions that can accelerate the reaction of decreasing product quality. The use of the Arrhenius model on dry products can predict the rate of chemical reactions resulting in damage or changes in product quality at various storage temperatures. My research used 3 different temperatures, namely, temperature 30, temperature 40 and temperature 50. The shelf life parameters used in my research are peroxide value, hedonic test, water content and total plate number. The data contained in the research carried out on day 0 is: Water content is the ratio between the weight of water contained in a product and the weight of dry ingredients. Water content can be used to determine the quality and shelf life of products and foam to determine humidity. The initial water content value on day 0 was 3.78.