Lukista Christine Kana Pengarang LARRY RICHARD WELLEM TOHA Dosen Pembimbing 1 MEITY MARVIANA LAUT Dosen Pembimbing 1 Larry Richard Wellem Toha Penguji 1 Meity Marviana Laut Penguji 2 Elisabet Tangkonda Ketua Penguji

Pork contains high nutrients and is a source of protein for the human body. Pork jerky is a pork food product that has been sliced or ground into strips that are then seasoned or dried. The aim of this study was to get shelf life of pork jerky with Accelerated Shelf Life Testing method depend on Arrhenius equation. Pork jerky that used have taken from Debali’s SMEs (Small and Medium Enterprise) at Kupang city. Shelf life was determined using Accelerated Shelf Life Testing (ASLT) with Arrhenius equation. Experiment was conducted at temperature of 25°C±2, 35°C±2, and 45°C±2 for 30 days. Once in every five days, the tests of organoleptic (colour, flavor, smell, texture, and receptivity) is conducted. This organoleptic test involves 7 panelists. The shelf life of pork jerky using ASLT method was 31 days on 25°C, 30 days on 35°C , and 29 days on 45°C. Keywords: Accelerated Shelf Life Testing (ASLT), shelf life, arrhenius, Kupang City, pork jerky