Abstract
Corn snack bars are a product made from corn extrudate and additional ingredients in the form of sorghum flour and can be consumed as a nutritious snack. The shelf life of snack bar products needs to be known to ensure product quality reaches consumers. This study aims to determine the shelf life changes in critical parameters during storage using the accelerated shelf life testing Arrhenius method. Tests on the estimation of shelf life with the Arrhenius method were carried out at 3 different storage temperatures (10°C, 30°C, and 47°C) for 35 days with an observation time of every 7 days. The shelf life of corn snack bars was tested using parameters of quality changes such as water content, texture hardness, and springiness. Based on the results obtained, the final shelf life of the corn snack bar is determined by the crispness parameter; shelf life at 10°C is 233 days, at 30°C is 111 days, and at 47°C is 363 days.
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