The purpose of this researchis to determine the best use of cinnamon as anudantimicrobial in snack kernas, and know the age of snack savory snack fish kernas withudArrhenius model. ud This research was conducted to estimate the shelf life of snack kernas usingudArrhenius method by storing kernas at different storage temperature that is 25udoudC, 35udoudCudand 40udoudC for 5 days and observed change of product quality every day. Parametersudanalyzed were moisture content, total microbial count and protein content..ud The use of cinnamon extract in a tuna snack can slow the damage caused by theudincrease in water content. Based on the result of water content analysis on snack kernasudof tuna obtained product age at each temperature is 6 days at temperature 25udoudC, 3 dayudat temperature 35udoudC and 2 day at temperature 40udoudC. Based on the result of totaludmicrobial analysis on snack kernas of tuna obtained product age at each temperatureudis 4 days at 25udoudC, 3 days at 35udoudC, and 2 days at 40udoudC. Based on the results of analysisudof protein content in snack kernas of tuna obtained age of store product at eachudtemperature is 48 days at temperature 25udoudC, 28 day at temperature 35udoudC, and 23 dayudat temperature 40udoudC.ud udKeywords: fish snack, tuna, shelf life, water content, protein content, total microbes
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