The purpose of this researchis to determine the best use of cinnamon as an
antimicrobial in snack kernas, and know the age of snack savory snack fish kernas with
Arrhenius model.
This research was conducted to estimate the shelf life of snack kernas using
Arrhenius method by storing kernas at different storage temperature that is 25
o
C, 35
o
C
and 40
o
C for 5 days and observed change of product quality every day. Parameters
analyzed were moisture content, total microbial count and protein content..
The use of cinnamon extract in a tuna snack can slow the damage caused by the
increase in water content. Based on the result of water content analysis on snack kernas
of tuna obtained product age at each temperature is 6 days at temperature 25
o
C, 3 day
at temperature 35
o
C and 2 day at temperature 40
o
C. Based on the result of total
microbial analysis on snack kernas of tuna obtained product age at each temperature
is 4 days at 25
o
C, 3 days at 35
o
C, and 2 days at 40
o
C. Based on the results of analysis
of protein content in snack kernas of tuna obtained age of store product at each
temperature is 48 days at temperature 25
o
C, 28 day at temperature 35
o
C, and 23 day
at temperature 40
o
C.
Keywords: fish snack, tuna, shelf life, water content, protein content, total microbe
