Advancing Shelf-Life Estimation of Andaliman Chili Sauce in Glass Jar Packaging Using ASLT with the Arrhenius Model

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