Impact of Differences in Type of Primary Packaging on the Shelf Life of Javanese Grasshopper (Valanga nigricornis Burm.) Snack Bars

<p>One of the processed products from Javanese grasshopper (Valanga nigricornis Burm.) flour that is being developed is snack bars. This product was designed to introduce processed Javanese grasshopper flour (JGF) products with high protein content to consumers. However, the shelf life of the grasshopper snack bar and the best type of packaging to store the product are not yet known. This research aimed to determine the shelf life of Javanese grasshopper snack bars packaged in three different types of packaging and to identify the most effective packaging for these products. The three types of packaging chosen were plastic packaging in the form of a standing pouch (SP), aluminium foil packaging without folds (alufo), and aluminium foil packaging with folds (alumina). This research used the accelerated shelf life testing (ASLT) method with the Arrhenius approach. The parameters measured were moisture, fat, and water activity (aw) content during eight measurement periods with three different storage temperatures (20<sup>o</sup>C, 30<sup>o</sup>C, 45<sup>o</sup>C). There were differences in estimated shelf life based on parameters for each type<br />of packaging. The shelf life of Javanese grasshopper snack bar products based on packaging type and estimation parameters varied from 0.68 months to 14.81 months. The best parameter to estimate shelf life was the fat content in the alufo packaging, which had the highest R<sup>2</sup> value from the order 1 equation in the Arrhenius method with a value of R<sup>2</sup> 0.999. The shelf life of the Javanese grasshopper snack bar product estimated by measuring the fat content parameters on the alufo packaging was 14.81 months if stored at a temperature of around 30<sup>o</sup>C.</p>