Accelerated Shelf Life Testing Research Articles

Comparative Effects of HPP and Irradiation on Plant-Based Whole Hard-Boiled Eggs

This study compared the effects of high-pressure processing (HPP) and irradiation on the shelf life and quality of plant-based whole hard-boiled eggs. The objective was to determine the optimal treatment doses for microbial inactivation and shelf life, and to assess their impacts on the product's physical, chemical, and sensory properties. Irradiation treatments were applied at 0, 2, 3.5, and 5 kGy, while HPP was conducted at 0, 300, 400, and 500 MPa. Post-treatment analysis included assessments of physical, chemical, and microbial quality, focusing on Clostridium perfringens, and sensory evaluations using a 9-point hedonic scale. Shelf life was predicted using accelerated shelf-life testing (ASLT) at 40°C and 50°C, employing the temperature acceleration factor (Q10) and temperature quotient (Q1). Results showed that gamma irradiation at 3.5 kGy and electron beam irradiation at 5 kGy both provided a predicted shelf life of 217 days, while HPP at 500 MPa resulted in a predicted shelf life of 146 days. All treatments initially eliminated microorganisms effectively, but HPP showed potential for spore germination during extended storage. Sensory evaluations indicated that electron beam irradiation and HPP better maintained product quality compared to gamma irradiation at higher doses. This study provides valuable insights for food manufacturers seeking to enhance the safety and quality of plant-based egg alternatives using non-thermal processing methods.

Shelf Life Estimation of Gotu Kola Leaf (Centella Asiatica L. Urban) Chips on Polypropylene Plastic Packaging During Storage using ASLT Method (Accelerated Shelf Life Testing) Arrhenius Model

Gotu cola leaf chips produced by the Women Farmers Group in the city of Pagar Alam, South Sumatra are packaged using polypropylene plastic packaging and the shelf life is not yet known, so a test is needed to estimate the shelf life of the gotu kola leaf chips produced by KWT. This research aims to determine the shelf life of gotu kola leaf chips in polypropylene packaging using the Arrhenius model ASLT (Accelerated Shelf Life Test). The study was structured descriptively with two replications. The chips made from gotu kola leaves were stored at temperatures of 30 C, 35 C, and 40 °C in polypropylene (PP) packaging.with a thickness of 0.08 mm for one month (28 days). Observations were made on the parameters of water content, free fatty acid levels, and sensory (color, aroma, and texture of gotu kola leaf chips) once a week, namely on days 0, 7, 14, 21, and 28. Determined the shelf life of gotu kola leaf chips using the ASLT model with Microsoft Excel 2010 software. The results showed that gotu kola leaf chips in polypropylene packaging at 30 °C had a shelf life of 76.67 days (2.57 months) on the zero order of the Arrhenius model ASLT method.

Shelf-life Prediction of Canned Pacri Nanas Using the Accelerated Shelf-life Test (ASLT) Method

Pacri nanas is a traditional Malay food made from fresh pineapple cooked with various herbs/spices and coconut milk. Pacri nanas can be marketed more widely if packed in cans. This study aims to estimate the shelf-life of canned pacri nanas using the Accelerated Shelf-Life Test (ASLT) method. The storage temperatures used in this study were 35 °C, 45 °C, and 55 °C. The parameters observed were sensory characteristics: color, aroma, taste, texture, and overall appearance. The results showed that all parameters decreased during storage, as indicated by the negative slope graph. The first-order reaction affects the sensory parameters decrease during storage. The lowest activation energy (Ea) value used to determine the product shelf-life is the aroma parameter with the regression equation y = -2416.4x + 5.9911, so the resulting activation energy is 4798.97 cal/mol. The shelf-life of pacri nanas at storage temperatures of 35 °C, 45 °C, and 55 °C were 11.3, 8.8, and 7.0 months, respectively. Storage of canned pacri nanas is recommended at room temperature (30 °C) with an estimated shelf-life of 12.8 months.

Physical stability of α-terpineol-based nanoemulsions assessed by direct and accelerated tests using photo centrifuge analysis

Maintaining the stability and integrity of colloidal systems (CSs) is crucial to ensure the quality of formulated products over time. The longevity of CSs is a critical consideration as it affects the quality of the developed product for an extended period. In this study, emulsions (EMs) and nanoemulsions (NEs) loaded with α-terpineol (α-TOH) were evaluated for their physical stability using Accelerated Shelf-Life Testing (ASLT) with LUMiSizer®. The Instability Index of the α-TOH-based-colloidal delivery system stabilized by Tween®20 (TW20) and Quillaja saponins was evaluated at different temperatures (25 °C, 45 °C) and relative centrifuge force (RCF: 581×g; 1308×g; 2325×g). At 25 °C, NEs displayed roughly 70X (at 581×g), 30X (1308×g), and 20X (2325×g) highest physical stability than EMs. On the other hand, when tested at 45 °C, NEs were 40X (at 581×g), 16X (1308×g), and 10X (2325×g) more physically stable when confronted with EMs, evidencing the crucial role of temperature on the stability of the colloidal systems. EMs showed fragile or negligible physical stability - reaching, in most cases - the highest value of the Instability Index (=1.0) scale in less than 1 min, independently of the tested temperature (25 °C, 45 °C) and RCF used. Nanoemulsions stabilized by Quillaja Saponins demonstrated high resistance to centrifugal force, possibly due to features of this anionic surfactant, such as high bending modulus and a sizeable polar head group, distinguishing it from non-ionic surfactants such as TW20. Lastly, the physical stability of α-TOH-NEs was similar when relying on accelerated stability and real-time observation analysis. Thus, these two methods may correlate.

Shelf-Life Prediction of Shredded Duck “Cahyo” by Accelerated Shelf-Life Testing (ASLT) technique Based on The Arrhenius Model

Shredded Duck "Cahyo" PT Deltasari Indah Restaurant is a shredded product made from duck meat. The shelf life of Shredded Duck "Cahyo" can be used as an indication in determining the time and expiration date. Expiration information is one of the important information that must be included in each food packaging. examinations made from the repository to changes in quality decline are carried out to decide the shelf life of Shredded Duck "Cahyo". Therefore, a study was conducted to forecast the shelf life of Shredded Duck "Cahyo" PT Deltasari Indah Restaurant. This study's objectives are to decide the critical criteria for determining the shelf life of Shredded Duck "Cahyo" and to forecast the shelf life of Shredded Duck "Cahyo" products stored at different thermal state conditions. In this study, Accelerated Shelf Life Testing utilizing the Arrhenius model was employed. Shredded Duck "Cahyo" packaged in PET jars underwent repository at thermal states of 30˚C, 40˚C, and 50˚C for 28 days, by examinations conducted every 7 days. Key criteria analyzed encompassed water content, Free Fatty Acid (FFA) levels, and total microbial presence. The critical criterion selected was the Free Fatty Acid (FFA) criterion, given its low activation energy (Ea) and high R2 value. outcomes indicated that utilizing the Arrhenius model ASLT approach, the shelf lives of Shredded Duck "Cahyo" at 30˚C, 40˚C, and 50˚C were 58 days, 51 days, and 44 days, respectively. Considering actual repository conditions (20˚C and 25˚C), the average shelf life of Shredded Duck "Cahyo" was decided to be 65.5 days.

Screening Subtropical Lettuce Accessions for Heat Tolerance by Incorporating Accelerated Shelf Life Testing

Lettuce (Lactuca sativa L.) is grown worldwide, from temperate to subtropical climates. Spring season production in humid, subtropical regions, such as southern Florida, is characterized by rising ambient temperatures that can stress lettuce to prematurely bolt and lose shelf life. The objectives of this research were 1) to identify genetic variability in heat tolerance and shelf life among lettuce types and accessions grown under humid, subtropical conditions, and 2) to understand the genotype × environment (G × E) interaction to estimate shelf life of these lettuce accessions. Five lettuce types (romaine, crisphead, butterhead, leaf, and Latin) were grown under commercial conditions in the Everglades Agricultural Area near Belle Glade, FL, USA, for five field experiments over two seasons. Lettuce heads were evaluated at harvest, and subsets were transported to a local commercial grower/shipper for vacuum-cooling and storage at 15 °C according to previously determined protocols for accelerated shelf life testing. Visual appearance ratings were made across harvests and storage time points to segregate lettuce accessions with an estimated marketable shelf life >14 days. The breeding lines tested in this research had head weight and marketability comparable to commercial cultivars. Notably, the crisphead accessions 50113, 60157, 60159, and H1098 had the highest estimated and actual shelf life of more than 21 days, with no presence of bolting or tipburn. Meanwhile, romaine, butterhead, leaf, and Latin types had accessions with estimated and actual shelf life ranging from 14 to 28 days and no presence of bolting or tipburn. A G × E analysis indicated that this interaction is significant; therefore, breeders should consider analyzing G × E when developing new cultivars with good horticultural characteristics, longer shelf life, and most importantly, adaptation to warmer humid, subtropical conditions.

A comprehensive model for estimating the shelf life of young radish (Raphanus sativus L.) kimchi packaged in partially breathable film pouches

Continuous fermentation by lactic acid bacteria (LAB) causes packaging bursting, presenting a challenge in the commercialization of kimchi by reducing its shelf life. This study explored the use of partially breathable film pouches (PBFP) as a packaging solution for young radish kimchi (YRK). Furthermore, the shelf life of YRK was estimated through multivariate accelerated shelf life testing (MASLT). Packaged YRK samples were stored for 60 d at different temperatures (0, 5, 10, and 15 °C). The gas permeability of the PBFP and LAB metabolism controlled the volume and headspace gas composition of the packaged YRK samples during storage. The PBFP did not negatively impact YRK quality. Principal component (PC) analysis successfully reduced the physicochemical and microbial characteristics of YRK to a single variable. The exponential plateau model better described the variation in the time-related PC score than the zero- and first-order models. The P value within 15% of the comprehensive model, incorporating exponential and Arrhenius models, indicated its adequacy for predicting the shelf life of YRK. This study offers both insights into packaging technology and a predictive model, contributing to the improvement of the distribution management system for fermented vegetables.

The Effect of Tomato Paste Addition on the Quality of Catfish Nuggets and Estimation of Shelf Life by ASLT (Accelerated Shelf-Life Testing) Method Based on Arrhenius Approach.

The Effect of Tomato Paste Addition on the Quality of Catfish Nuggets and Estimation of Shelf Life by ASLT (Accelerated Shelf-Life Testing) Method Based on Arrhenius Approach.

Shelf Life and Acceptance of Aloe Vera Gel (AVG) Chicken Nuggets as an Alternative Food for School Children

Aloe vera gel (AVG) chicken nuggets are an alternative food that is very suitable for consumption by school-aged children. These foods contain protein and antioxidants. So that what is consumed is safe and of good quality, it is necessary to measure its shelf life using the total plate count (TPC) parameters and consumer acceptance of the product. This type of research is quasi-experimental for testing shelf life and pre-experimental for testing the acceptability of chicken nuggets among schoolchildren. The shelf life estimation method is ASLT (Accelerated Shelf Life Test). This research was carried out at the Padang Food Ingredient and Baristand Science Laboratory from May to October 2022. Acceptability tests were carried out at the domicile of the selected samples. The parameter used in storing AVG chicken nuggets is ALT. Data analysis was carried out on acceptability using the Wilcoxon test. The research results showed that the storage temperature with the longest shelf life was -200 °C, with a shelf life of 26,65 weeks. The average acceptance of the product by schoolchildren is 99,5%. This research concluded that the lower the temperature, the longer the shelf life of AVG chicken nuggets. School-age children well receive AVG chicken nuggets. Suggestions for storing ground and frozen meat products pay attention to temperature because temperature greatly influences the amount of TPC contamination.

Shelf-life prediction of chicken nuggets based on the thickness level of composite plastic packaging using accelerated shelf-life testing (ASLT) method by the Arrhenius equation approach

The packaging of ground chicken meat, known as chicken nuggets, generally experiences a very rapid rate of deterioration caused by microorganisms. To determine the shelf life of chicken nuggets, shelf life measurements are made by accelerating product degradation through environmental conditions such as temperature, humidity, gas atmosphere, and light. In this study, the thickness level of composite plastic packaging was tested using the accelerated shelf-life testing (ASLT) method with the Arrhenius equation approach. The study looked at the critical period of chicken nuggets packed in 15μm nylon and LLDPE composite plastic packaging with a thickness of 40μm and 50μm stored in an incubator at 45°C for two days, then sensory evaluation once a day and calculated the shelf life, where chicken nuggets were packed in 15μm nylon and LLDPE composite plastic packaging with a thickness of 40μm and 50μm and stored in an incubator with temperature variations of -15, 5 and 25 °C for 25 days, every five days analyzed for moisture content and TPC. The best shelf life of chicken nuggets is found in 50μm thickness composite plastic packaging at a temperature of -15 °C, lasting 136 days.

Estimation shelf life on hand sanitizer that utilizes waru leaf (Hibiscus tiliaceus) waste using the accelerated method with arrhenius model

Reprocessing organic waste such as leaves and fruit peels can produce natural hand sanitizers with novelty or useful findings. Waru leaf hand sanitizer is a new innovation that uses natural ingredients and low alcohol. Natural extracts in products are still susceptible to damage, so an estimated shelf life is needed. Estimated shelf life is related to product quality, both producers and consumers really need it. Estimating the shelf life of an item is one way to find out how long the product can be stored. By using the ASLT (Accelerated Shelf Life Testing) method with the Arrhenius model, this study aims to determine how long the waru leaf hand sanitizer gel can last. For 18 days, the waru leaf hand sanitizer was stored at storage temperatures of 30°C, 35°C, and 40°C. Direct observation of the object of research (pH, texture, aroma, color, and absorbency) was used to obtain research data. Waru leaf hand sanitizer has 108.48 days (3.17 months) shelf life at 30°C, according to the results.

Shelf-life Estimation of Dried Chili in Vacuum Packaging

This research aimed to build a model for estimating the shelf life of dried chilies in vacuum packaging stored at any storage temperature. The shelf-life estimation of dried red chilies was carried out based on the change rate of dried chilies quality parameters using the ASLT (Accelerated Shelf-Life Testing) method with the Arrhenius approach. The shelf-life estimation using the ASLT method was carried out by conditioning the storage room, which could accelerate the degradation reaction, stored at temperatures above room temperature. Prior to storage, red chilies were dried until their moisture content reaches 10%. Then it was packaged in vacuum packaging made of PE (polyethylene) plastic and stored at 35°C. During the storage period, the observation was conducted on some quality parameters, namely moisture content, color, and vitamin C content. The same experiments were also carried out at 40°C, 45°C, and 50°C to obtain different rate constant values. The shelf-life estimation results from the Arrhenius equation model were selected based on the critical parameter, in this study the critical parameter was the decrease of vitamin C content. The shelf life of dried red chilies that were packed in vacuum stored at room temperature (25°C) could maintain its quality up to 365 days. Keywords: Arrhenius, ASLT, Red chili, Vacuum packaging, Shelf life,

Estimation of The Shelf Life of Wedang Uwuh Ready to Drink with Blanching and Non Blanching Treatments

<p><strong>Wedang uwuh developed into a ready-to-drink beverage which began to be produced commercially. Determination of shelf life needs to be done to determine the time span and provide quality assurance from the start of production until it is not acceptable to consumers. One of the factors that influence changes in quality is temperature. The main parameters used are pH and color which are considered to most affect the chemical and physical quality of a product. The purpose of this study was to determine changes in pH and color during storage and the shelf life of ready-to-drink Uwuh Wedang. The shelf life estimation method used is the Accelerated Shelf Life Testing (ASLT) Arrhenius approach with storage temperatures of 40°C, 50°C and 60°C thereby accelerating quality degradation. Observations every day - 0, 3, 6, 9, 12, and 15 with three repetitions. Color analysis uses two-way analysis of variance (ANOVA). The research data showed that the shelf life of wedang uwuh ready to drink blanching treatment sequentially at 40°C, 50°C, and 60°C was 18, 15, and 12 days. While wedang uwuh ready to drink non blanching sequentially, we have 10, 9, and 9 days. Storage temperature and time have a significant effect on the color change of ready-to-drink blanching and non-blanching wedang uwuh. Ready-to-drink Wedang Uwuh turns red to brownish orange and the color of Wedang Uwuh ready to drink from blanching treatment is brighter than non</strong><strong>-</strong><strong>blanching.</strong></p><p><strong><em>Keywords</em></strong> - <em>Quality, Temperature, Ready to Drink, Shelf Life, Wedang Uwuh</em>.<em></em></p>

ANALISIS UMUR SIMPAN GULAI AYAM NANAS KEMASAN KALENG BERBASIS PROYEK IMPLEMENTASI KURIKULUM MERDEKA (IKM)

IKM implements project-based learning that supports 21st-century skills, namely character development according to the profile of Pancasila students, one of which is by utilizing the science laboratory as a place for activities in research and education. Project-based learning can be linked by students to the regional potential of Lahat Regency, South Sumatra Province, one of which is Pineapple Chicken Curry which is food made from free-range chicken or other chicken meat and combined with pineapple and seasoned coconut milk sauce. Along with the times, pineapple chicken curry has now been innovated in cans. The purpose was to analyze canned pineapple chicken curry in the application of IKM project learning through the Accelerated Shelf-Life Testing (ASLT) method. Analysis of the expiration date of canned chicken curry if it is carried out in a curriculum realization project. It can be seen in higher storage temperature pineapple chicken, a shorter shelf life product. The Arrhenius approach yields rocker samples with a shelf life of 0.44 months, 0.49 months, and 0.46-month temperatures at 25°C, 35°C, and 45°C. Higher storage temperature, higher degree of deterioration (k)

Shelf-life prediction of nutmeg candy (myristica fragrans houtt) using the Arrhenius equation approach’s accelerated shelf-life testing (ASLT) method

Nutmeg (Myristica fragrans Houtt) is one of the spices utilized as food. The processing of nutmeg into sweets makes one of the snacks known as nutmeg candy. The nutmeg candy found in the market still does not have the identity product shelf life or expiration date, so buyers are hesitant; in this study, a simulation of estimating the shelf life of nutmeg candy with the Accelerated Shelf-Life Testing (ASLT) method was made and applied using Visual Basic applications which can later be used by industry and enterprise. Samples were taken from UMKM UD. Cahaya in Tapaktuan, South Aceh. This research was conducted by formulating temperatures of 35, 45, and 55°C with water and sugar content measurements; in this study, one critical point was taken to determine the shelf life. The results showed that the water content was 6.85 – 13.69 (%b/b), and the sugar content was 5.10-7° brix. The shelf life measured by the critical point shows that dried candied nutmeg can be stored for 50.89 days.

Pendugaan Umur Simpan Fruit Leather Mangga dan Nanas menggunakan Metode ASLT Model Arrhenius

The purpose of this study was to determine the shelf life of pineapple mango fruit leather during storage in three temperature conditions namely 25oC, 35oC and 45oC. The method of assessing storage life with ASLT is carried out under the influence of temperature to accelerate the development of reactions that result in decomposition. fruit leather was stored in three incubators at 25oC, 35oC and 45oC for 20 days. Observations were made on the pineapple mango fruit leather in each incubator every 5 days. The data obtained was processed using simple linear regression method. The results of calculations with the Arrhenius equation obtained a correlation coefficient (R2) for water content of 0.8333; Aw of 0.9116; texture of 0.9006; taste of 0.9739 and color of 0.8597. Flavor has the highest colleration coefficient selected as a determinant of the shelf life of pineapple mango fruit leather. Based on the results of calculations with the Accelerated Shelf Life Test (ASLT) method, it can be concluded that the shelf life of pineapple mango fruit leather at 25°C is 72 days (2 months 4 days); at 35°C is 43 days (1 month 13 days); and at 45°C is 32 days (1 month 2 days).

Estimation of Shelf Life of Pegagan Tea (Centella asiatica (L) Urban) using Accelerated Shelf Life Testing (ASLT) Method with Arrhenius Model

This research aimed to evaluate the shelf life of pegagan (Centella asiatica (L) Urban) tea using the Accelerated Shelf Life Testing (ASLT) method by applying the Arrhenius Model since its widely known for its various health benefits, including its ability to enhance cognitive function and exhibit antioxidant effects. The ASLT method was employed to accelerate the chemical and physical changes in the product, thereby enabling a shorter estimation of shelf life compared to conventional methods. In this research, samples of pegagan tea were packaged in paper sacks, aluminum foil, and vacuum-sealed plastic and stored at temperatures of 15, 30, and 45 °C for 28 days, with observations conducted every 7 days. The Arrhenius Model was utilized to predict the rate of chemical reactions in the product, taking into account the temperature's influence on these changes. The data were analyzed using Analysis of Variance (ANOVA) at a 5% confidence level. If the ANOVA results showed significant differences, Duncan Multiple Range Test (DMRT) was further conducted. The results of the observations indicated that storage temperature and packaging type significantly influenced the yield value and pH value, but had no significant effect on the moisture content of pegagan tea. The estimated shelf life of pegagan tea for 28 days using paper sack packaging at temperatures of 15, 30, and 45 °C was 173, 616, and 195 days, respectively. For aluminum foil packaging, the estimated shelf life was 189, 661, and 205 days at the same temperatures. As for vacuum-sealed plastic packaging, the estimated shelf life was 551, 192, and 597 days at the respective temperatures. The findings of this research are expected to provide valuable information for manufacturers and consumers regarding the shelf life of pegagan Tea. Additionally, the research aims to offer a scientific basis for appropriate packaging and storage practices to better maintain the product's quality.

Accelerated shelf life determination of corn snack bars.

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.

Penentuan umur simpan keripik buah dengan metode accelerated shelf life test model kadar air kritis

Fruit chips in Darsa Small and Medium Industry at Lampung products do not include an expiry date on the packaging label as important information that consumers must know. This study aims to estimate the shelf life of jackfruit, pineapple and banana chips using the Accelerated Shelf Life Test (ASLT) method with the Labuza equation critical moisture content approach model. The research was conducted by determining the initial water content, critical water content and equilibrium moisture content with other supporting variables such as packaging permeability, slope (b), product solid weight and packaging area. Based on the research results, the initial water content and critical water content of each fruit chips were 0.0348 and 0.0582 gH2O/g solid for jackfruit chips, 0.0348 and 0.0493 gH2O/g solid for pineapple chips, 0.0525 and 0.0741 gH2O/g solid for banana chips. while the equilibrium moisture content at 75% relative humidity at 30°C is -0.0537 g H2O/g solid in jackfruit chips, 0.01128 g H2O/g solid in pineapple chips and 0.0119 g H2O/g solid in banana chips. The Hasley equation model is the most suitable model to describe the water sorption isotherm phenomenon in jackfruit chips, while the Chen-Clayton equation model is suitable to describe the water sorption isotherm phenomenon in pineapple and banana chips products. The prediction of the shelf life of jackfruit and banana chips packed in nylon aluminum foil stored at 30°C with 75% RH is 2.6 months for jackfruit chips and 3 months for banana chips. While the prediction of the shelf life of pineapple chips packaged in metallized plastic paper is 4.2 months.

Sensory Quality Analysis (Texture) and Moisture Content to Predict the Shelf Life of Bakpia Filled Seaweed (Eucheuma cottonii)

Aims: Bakpia is a snack made from a mixture of mung beans and sugar wrapped in pastry and baked. Bakpia is a popular light snack consumed by the Indonesian community. This research aims to determine the shelf life of seaweed-filled bakpia and regular bakpia using the Accelerated Shelf Life Test (ASLT) method.
 Place and Duration: The study was conducted at the Chemistry Laboratory of Pangkep State Polytechnic of Agriculture and the Chemistry Laboratory of Makassar Ministry of Labaoratory Industry from February to May 2023.
 Study Design: The research design involved using the ASLT method to analyze the minimum quality limit at which the bakpia cookies product starts to be rejected by consumers. Samples of the product were obtained from a local mini-market that sells bakpia. The parameters observed were the initial and final moisture content during storage at 15°C, 30°C, and 45°C, as well as the texture before and after the bakpia cookies product was rejected by consumers.
 Results: Estimating the shelf life of seaweed bakpia tausa and bakpia tausa using the ASLT method can use a degradation reaction approach (absorption of water content) as a critical parameter. The kinetic reactions of degradation (absorption of water content) of seaweed bakpia tausa and bakpia tausa follow the first order reaction. The shelf life of seaweed bakpia tausa and bakpia tausa uses the ASLT method through a different approach to the critical parameter of water content for each product. At storage temperatures between 15°C and 45°C, the shelf life of bakpia tausa is longer than that of seaweed bakpia tausa. The average shelf life of seaweed bakpia tausar at 30°C is 59.5 days while bakpia lausa is 64.8 days (more than two months).
 Conclutions: The shelf life of seaweed bakpia tausa and bakpia tausa uses the ASLT method through a different approach to the critical parameter of water content for each product. At storage temperatures between 15°C and 45°C, the shelf life of bakpia tausa is longer than that of seaweed bakpia tausa. The average shelf life of seaweed bakpia tausar at 30°C is 59.5 days while bakpia lausa is 64.8 days (more than two months).