Abstract:
The research purpose was to estimate the shelf life of noodle from sago starch and catfish (Pangasius sp.). Shelf life is one of the requirements that must be met before marketing of food products. Shelf life estimation was using the accelerated method of observation of instant noodles for 28 days at three different temperatures namely 35°C, 45°C and 55°C. Parameters observed during the storage process were the assessment of sensory level of rancidity and TBA value. Results show that shelf life of sago instant noodle by organoleptic assessment was 35,81 days and the shelf life of sago instant noodle by TBA value was 44,85 days at a temperature of 27oC. For food quality and safety reason,the shorter shelf life period (35,81 days) was choosen as shelf life of sago instant noodle.
