<![CDATA[Beluntas (Pluchea indica Less) leaves possess significant potential as functional food ingredients, yet their storage stability in vegetable leather form requires rigorous quantification. This study analytically determines the shelf life of beluntas and seaweed vegetable leather using a kinetic modeling approach based on the Accelerated Shelf Life Testing (ASLT) Arrhenius model. A two-factor experimental design evaluated three packaging systems (Aluminum Foil, Aluminum Foil-Polyethylene, and Polypropylene) across three isothermal conditions (30, 35 and 40 °C). Quality degradation was monitored via protein content, Vitamin C, and browning index at 7 day intervals for 28 days. Statistical regression was performed using the Data Analysis Toolpak to ensure model reliability. Kinetic analysis revealed that vitamin C degradation, identified as the critical quality indicator, followed first-order kinetics. The model was validated by high coefficients of determination (R2 up to 0.9721) and low Root Mean Square Error (RMSE) values (0.0352–0.1738). The calculated activation energy (Ea) ranged from 14.72 to 19.44 kJ/mol, explaining the product's temperature sensitivity. At 30 °C, the predicted shelf life was 16.87 days for aluminum foil, 12.96 days for combination packaging, and 9.96 days for polypropylene.]]>
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