Abstract
This study aims to obtain the formula for making rinuak nuggets that are most preferred by the panelists. The formula was prepared by varying the rinuak fish, sago flour and pumpkin. The most preferred formula by the panelists was then tested for shelf life using the Arrhenius method . The results showed that the formula nugget most preferred is the treatment of C ( rinuak fish : flour Sago: pumpkin = 70%: 15%: 15%). The results of further research until the 30th day of storage at a temperature of -15°C still have good quality , in This is assessed from the number of microbes and the percentage of water content that is still in accordance with the established standards. Keywords-- Rinuak Fish, Nugget , Sago Flour, Pumpkin, Shelf Life, Arrhenius
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