<![CDATA[This study estimated the shelf life of Andaliman chili sauce packaged in glass jars using the Accelerated Shelf-Life Testing (ASLT) method with the Arrhenius model. The selected formulation containing 3% citric acid was stored at 10, 30, and 50°C for 21 days, with observations on days 0, 7, 14, and 21. Quality parameters included moisture content, pH, peroxide value, total plate count (TPC), and sensory changes assessed using a triangle test. Moisture content decreased during storage, while pH, peroxide value, and total microbial counts generally increased, with more rapid changes at higher temperatures. First-order kinetics best described changes in moisture, peroxide value, and TPC, whereas pH followed zero-order kinetics. Arrhenius calculations estimated shelf life based on pH at 10 °C, 30 °C, and 50 °C as 50 days, 41 days, and 34 days, respectively. Because peroxide value provided the shorter estimate, it was the more limiting parameter for the practical shelf-life estimate. These findings indicate that storage temperature substantially affects the quality stability of Andaliman chili sauce Contribution to Sustainable Development Goals (SDGs):SDG 12: Responsible Consumption and ProductionSDG 3: Good Health and Well-BeingSDG 9: Industry Innovation and Infrastructure]]>
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