Vacuum frying technology can be used as an alternative to improve the economic value of Pepetek (Leiognathus sp.) fish. The objectives of this study were to determine frying temperature and process time and to determine packaging material and shelf life of processed fish. Pepeteks were fried in temperature 80, 90, and 100 o C and process time 30, 45, and 60 minutes. Product quality of each treatments were analyzed including water content, fat content, hardness, and color. Organoleptic tests

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... carried out based on hedonic scale. The result showed that the temperature and exposure time significantly influenced the characteristic of the products. The best quality of pepetek chips was obtained at frying temperature 90 o C for 45 minutes. Aluminium foil maintained the shelf life of pepetek chips better than Polypropilene.