Accelerated Shelf-life Testing of Balado Potato Chips Using Arrhenius Model Approach

Potatoes are a commodity that has the potential to be developed as source of carbohydrates support food diversification programs, increase farmer incomes, non-oil and gas export commodities, processed industrial raw materials. One products from potatoes typical popular with Indonesian people is balado potato chips. As product will ultimately consumed, course, value safety (food safety) in form shelf life information needs considered. Product samples were incubated an incubator three different storage temperatures, namely 25°C, 30°C, 45°C. Samples analyzed hedonic parameters, FFA levels, water content every 7 days for 28 (days 0, 7, 14, 21, 28). The at 25 °C, 30 °C 45 respectively 37, 36 32 days. it recommended chip stored closed packaging cool place avoid being exposed sunlight which affect temperature also free fatty acid levels can cause rancidity.